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.