Pittsburgh Pierogis

Alex just got home from Pittsburgh. When asked what he wanted for dinner, he requested pierogis. Chef's challenge - I've never made pierogis before. But I found a recipe, and made my first pierogis from scratch. (In just about an hour, so Doug could make it to Scouts.)

Ingredients:

• 2 cups all purpose flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream (I used Greek yogurt)


• 1/4 cup butter, softened and cut into small pieces
• 1/2 onion, diced for sauteing
• ~ 2 tablespoons butter, for sauteing onion
• 4 links large Italian sausage (one per person)

• 2 pounds potatoes, peeled and cut into 3/4" or so sized chunks
• 1 large onion (or 1/2 Costco sized onion), finely chopped
• 2 tablespoons butter
• 8 ounces cheddar cheese, grated
• 6 strips bacon (use precooked bacon for less mess)

  

Instructions:

1. Bring medium sized pot of water to boil, add peeled potatoes and cook for 10 - 15 minutes until soft. 
2. Mix together the flour and salt in stand mixer.
3. Beat the egg in separate bowl, then mix into the flour mixture. 
4. Mix in the sour cream (or yogurt) and the softened butter pieces.
5. Knead until the dough has lost most of its stickiness (about 5-7 minutes). 
6. Wrap the dough in plastic and refrigerate for at least 20-30 minutes.
   (While chilling, make the filling)


7. Drain potatoes, let cook a bit while:
8. Cook and drain bacon as needed, let cool.
   (Or, heat pre-cook bacon inside a folded paper towel in microwave for 30 seconds or so.) 
9. Saute onion in 2 tablespoons of butter until soft and translucent.
10. Diced bacon into small bits.
11. Mash the potatoes with the sauted onions, fold in bacon and cheese.


12. Start a large pot of water boiling when you before you start rolling out dough.
13. Roll out the dough on a floured surface until 1/8" thick. 
14. Cut circles of dough (2" to 3-3 1/2" depending on size you want) with a cookie or biscuit cutter.
    (Press scraps together, re-cut additional pierogis.) 
15. Put a small scoop of filling (about a tablespoon) on center of each dough rough.
16. Lightly trace 1/2 of circumference with a water wet finger.
17. Fold the dough over, and press the edges together to form half circles. Press edges with the tines of a fork. 
18. Boil the perogies in a large pot of water for about 8 - 10 minutes. (you may want to do this in batches)
19. They will be finished boiling when they float to the top of the water. 
20. Rinse in cool water, drain, and let dry on lint free kitchen towel or paper towel.


21. Saute Italian sausage and diced onions in butter in a large pan until sausage is cooked and onions are soft. 
22. Add pierogies to pan, and saute until lightly crispy.

Carole's Notes:

If you are efficient, you can make them from scratch and serve in just about an hour.
Recipe is lightly adapted from http://pittsburgh.about.com/od/recipes/r/pierogies.htm