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Pierogi with Potato-Onion-Leek Filling
adapted from Mark Bittman's How to Cook Everything Vegetarian
First, make Dumpling Wrappers with Egg:
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/4 cup water or so
Pulse the flour and salt in a food processor; add egg yolks, and add teh water while the food processor is running. Add more water if needed to bring the dough together. Turn the dough out on to the counter and knead for a minute. Split the dough into two balls; put it on a plate and cover it; let it rest for an hour or so. I froze one of the dough balls to make more pierogi another time. Make the filling while you wait.
Potato-Onion Leek Filling
1 cup seasoned mashed potatoes (I made mine with three medium potatoes, leaving me with an extra cup to eat, and seasoned them with garlic)
1 half medium onion, diced
1 leek, sliced
A couple tablespoons of butter
Heat a skillet or saute pan over medium heat; add the butter, onions, and leeks. As the onion and leek start to carmelize, lower the heat. Stir occasionally and cook until the onion-leek mixture is very soft.
Combine the onion mixture with the mashed potato, and adjust the seasoning before using as filling.
Put a large pot of water on to boil. Don't forget to salt it.
On a floured surface, roll out the pierogi dough until it is fairly thin. Use a glass, cookie, or biscuit cutter to cut out the pierogi in 2-3 inch circles. I put my pierogi wrappers on a piece of floured parchment as I was cutting them out. Then, stuff the pierogi with about 1 to 2 teaspoons of filling, brush the edges of the pierogi with egg white to help seal them before pinching them closed. It is important to get all of the excess air out of the filling pocket.
Once all of the pierogi are filled, drop them in the boiling water. Melt some butter in the pan you used to cook the onions. As the pierogi finish cooking, transfer them into the skillet with melted butter. Before serving, toss the pierogi well in the butter. Serve with sour cream.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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