A couple weeks ago, my mom and I went on a pierogi making spree. We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison. They were all definite winners. It's hard to pick a favorite because they are all unique. If I had a food truck, it might be a pierogi truck. Nashville would benefit from it.
5 C flour
16 oz sour cream*
2 whole eggs
1 egg yolk
3 Tbsp butter, melted
1 tsp salt
Combine everything except flour. Add 4 1/2 C flour. Incorporate. (The dough probably will not form a ball on its own.) Sprinkle 1/4 C flour on surface. Turn out dough. Sprinkle the last 1/4 C over the dough. Knead dough until it comes together and is smooth (~3 minutes). Add more flour if needed. Divide dough into easily managed pieces (2-4). Let rest at least 10 min. in refrigerator.
On floured surface. Carefully roll out dough to 1/4 inch thick. Cut into 3 inch circles.
*Reduced fat sour cream works, but do not use fat free.
~3/4 lb ground venison, cooked and seasoned with salt and pepper
8 oz porcini or button mushrooms, chopped
1/2 C diced onion
2 tsp minced garlic
~1 1/4 C stiff mashed potatoes
6 oz crumbled blue cheese
Saute onion and mushrooms until onions are translucent, 5-7 minutes. Combine all the filling ingredients. Season with salt and pepper to taste.
Fill pierogies with about 2 Tbsp of mixture. Seal into half moons.
Boil until they float. (At this point, you can freeze them.)
Makes about 4 dozen. (Serving size=4)
Finishing (for every 2 servings):
1 medium onion, sliced. Saute in butter or oil until soft and sweet, about 10-12 minutes. Add pierogies, lightly brown on both sides and heat through. Add about 1/4 C water and 2 Tbsp sour cream to make a sauce. Sprinkle with parsley.
Use this post as a more detailed reference.
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