Be warned, if you are on a low carb diet, these are not for you. But ya know, sometimes you just have to do it anyway.
Dumplings of any kind are a beautiful thing. The concept lives across so many different cultures in a multitude of forms. The pierogi is a fantastic version of the dumpling. This particular pierogi is simple in its design but so much more than the sum of its parts. At its heart it is nothing but simple ingredients; potatoes, onions, flour, milk, eggs, and butter. It is how you bring these ingredients together that makes it so much more.
1 onion diced
8 potatoes (I made enough potatoes to have extra)
3 cups flour
1 cup milk
salt and pepper to taste
peel and boil the potatoes. While the potatoes are working peel and dice the onion, sauté till caramelized. When potatoes are done mash with butter and milk to desired consistency. Mix in onions.
For the Pierogies dough:
In a bowl mix eggs and milk then add flour and make into a dough. It will be stick and soft (do not knead). Pour out onto a floured surface and roll out to about 1/16 inch thickness (cut dough in half to make rolling easier). Using a biscuit cutter, cut out the dumpling shells. If you have a ravioli cutter this works great for forming and filling the dumplings.
Place a spoonful of potato mixture into the dumpling rounds. Wet along half the edge. Fold and seal. Set them aside under a towl till ready for the next step.
Bring a pot full of salted water to a boil. Once boiling add a few dumplings at a time and allow them to cook. When they come to the surface allow them to cook a few minutes more. They can then go into a bowl of ice water to stop the cooking process or they can go directly to a heated pan with melted butter.
Sear the dumplings on each side till golden. Serve with sour cream or the sauce of your choice (we love sour cream with these).
Time for a pint.