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Master Pierogi Recipe

Sour cream in Chef Sue’s dough makes the pierogi tender (as long as you handle the dough lightly). Her savory version involves a simple filling of potato and sour cream, whereas the sweet version is a combination of farmer cheese and sour cherry.
If you’d like to make any elements of this ahead of time, the dough can rest overnight either covered on the counter or in the fridge. It also freezes well.The potato filling can be made a day or two ahead and stored covered in the fridge, but don’t make the filling ahead and freeze it; it will get too watery.
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Ingredients
  

For the dough

  • 1 egg
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon salt
  • ½ cup sour cream
  • 5¼ cups all-purpose flour

For the potatofilling

  • 4–5 pounds russet potatoes peeled and quartered
  • ¼ cup unsalted butter
  • ½ cup sour cream
  • 2 teaspoons salt
  • ½ teaspoon pepper

Instructions
 

  • In a large mixing bowl, combine egg, milk, water, salt, and sour cream. Gradually add flour.
    Mix and knead to create a smooth dough. If needed, add ¼ to ½ cup additional flour until the dough is no longer sticky. Cover and let rest for 2 hours.
    Bring a large pot of salted water to boil and cook the potatoes for 15–20 minutes, or until soft. Drain and set aside. In a large bowl combine the warm potatoes with unsalted butter, sour cream, salt, and pepper. Set aside to cool.
    Roll dough and cut into rounds using a 3- to 3½-inch cutter. Using a 1-tablespoon scoop, scoop out the filling. Place filling in the center and stretch dough around the filling, pinching the seam edge to seal. Repeat until all the pierogi are filled.
    Transfer to a floured rimmed baking sheet. Bring a pot of salted water to boil. Add a few pierogi at a time into the boiling water. Once they are floating, cook for 1 more minute. Remove from the pot with a slotted spoon or spider.
    Serve immediately with sautéed onions and butter. Or chill in ice water, then coat lightly in vegetable oil. Transfer to a zip-close bag and refrigerate or freeze for later use.

Notes