Pierogies

This is one of my favorite dishes. Pierogies are so yummy, but they are very time consuming to make. Luckily, I have an awesome husband who helps me whenever I make them. He makes the dough, rolls it out, and cuts the circles while I make the filling and fill/fold/seal the dough. We’ve got a system down that makes it pretty quick.

3 cups flour
1 egg
2 Tablespoons butter
3/4 cup warm water
1 teaspoon salt

Filling:
2 1/2 lbs. mashed potatoes (I cheat and use instant)
1/2 cup butter, softened
1/2 cup chopped onion

Mix dough together and roll thin. Cut 4-5 inch circles. Place one spoonful of filling on each circle, fold over and crimp edges with a fork. Boil in large stock pot in batches. They’re done when they float to the top. Serve with melted butter.

Some time I’d like to try other fillings: sausage and peppers, spinach and parmesan, who knows.

Optional Sage Butter Sauce:
4 tablespoons butter
4 cloves garlic, very roughly chopped
pepper, to taste
1 teaspoon dry sage or 5 leaves fresh sage

Melt butter in a small sauce pan and gently simmer garlic until golden. Add sage and pepper to butter sauce; sautee for 2 minutes. Drizzle over pierogies.