"A Few Notes: We find it easiest to make the fillings ahead of time - even the day before you start to make the dough for the dumplings. The dough makes approximately 100 three-inch pierogi, if dough is rolled to 1/16th inch thick. Each filling recipe listed below yields potato = 22, cheese = 40, kraut = 26 and prune = 16. The dough for this recipe does not need to be made ahead and in fact should be made, rolled and filled right away as it will dry out if made too far ahead. The dough is soft and very easy to work with as soon as it's mixed. Additionally these can be made ahead and frozen prior to boiling and frying. To do this, freeze flat on parchment lined sheet pans and once frozen, place in zipper sealed gallon bags and place back in the freezer. When ready to use, follow process below to boil and fry...."
INGREDIENTS
•
7 ½ cups all-purpose flour, plus more for rolling and dusting
•
1 ½ teaspoons kosher salt
•
2 whole eggs
•
⅓ cup sour cream
•
2 ½ to 3 cups room temperature water
•
1 pound russet potatoes, peeled and diced into 2 inch pieces
•
2 tablespoons unsalted butter
•
½ cup onions diced
•
½ teaspoon kosher salt
•
Few grinds black pepper
•
1 tablespoon chopped fresh parsley
•
½ cup sharp cheddar cheese
•
2 tablespoons unsalted butter
•
1 cup button mushrooms diced fine
•
½ cup onion diced fine
•
1 14.5-ounce can sauerkraut, well drained and squeezed of liquid
•
½ teaspoon kosher salt
•
¼ teaspoon freshly ground black pepper
•
2 tablespoons unsalted butter
•
½ cup onion diced
•
1 pound farmer’s cheese crumbled (this is a cheese similar in texture to feta but without the briny taste)
•
1 whole egg beaten
•
½ teaspoon kosher salt
•
1 tablespoon fresh parsley chopped
•
1 cup dry pitted prunes
•
1 tablespoon granulated sugar
•
1 teaspoon fresh lemon juice
•
2 tablespoons plain breadcrumbs
•
1 tablespoon unsalted butter
•
2 tablespoon of melted butter for every 25 pierogi (to coat them so they don’t stick)
•
Onions – approximately ½ pound thinly sliced onions for each 25 pierogi
•
2 tablespoons butter for every ½ pound of onions
•
Sour cream, as needed to serve with the savory pierogi
