Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 3/4 teaspoon salt, divided (1/2 teaspoon dough; 1/4 teaspoon filling)
- 2 eggs
- 1/2 cup sour cream
- 5 tablespoons unsalted butter, divided (4 tablespoons, softened; 1 tablespoon)
- 1 medium onion, chopped
- 1/2 pound ground pork
- 1 pound Russet potatoes, peeled and cubed
- 1/2 teaspoon nutmeg
- 1 tablespoon coarse brown mustard
- 1/2 teaspoon ground black pepper
Instruction
- Mix together flour and salt on counter top. Mound ingredients and create a well in the center. Crack 1 egg into the well and incorporate until a lumpy dough forms. Add sour cream and softened butter and knead until smooth and tacky.
- Wrap dough in plastic wrap and refrigerate 30-60 minutes.
- Boil cubed potatoes over high heat until fork tender. Drain and mash.
- Brown ground pork and onions in a skillet over medium heat until no longer pink, about 10 minutes. Add nutmeg, mustard, salt and pepper and stir, 1 to 2 minutes.
- Combine meat mixture with mashed potatoes in a large bowl. Add 1 egg and stir until incorporated.
- Separate the dough into two batches and roll each to 1/8-inch thick. Cut out circles using a 2-inch round cutter.
- Place 2 tablespoons of filling on each dough round, and fold the dough edges together to create a pocket. Use a fork to crimp edges shut.
- Boil a large pot of water and drop in several pierogi; do not overcrowd the pot. Cook for 8 minutes, or until pierogi float to the surface.
- Remove pierogi from boiling water with slotted spoon and set aside. In a skillet on medium high, melt 1 tablespoon butter. Add pierogi and pan fry until evenly browned on both sides.
- Serve with dipping sauces, such as sour cream or barbecue sauce.