(Pittsburgh) Pierogies with Sour Cream Dough

Pierogi are very similar to the Ukrainian-Russian dumplings –vareniki. Authentic Pittsburgh pierogi dough is made with sour cream and butter. I used potato-onion-sauerkraut filling. I tried to roll dough not very thin and used drinking glass to cut big circles. Dough was very good in work and tasty when cooked. Recipe adapted from about.com. Special for Meatless Monday.

Yield: 26 pierogies

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
1/4 cup (2 oz.) Better-n-Eggs or 1 large egg
1/2 cup sour cream (I used Icelandic style skyr, strained non-fat yogurt, 1 container (150 g))
1 tbsp. butter, softened

1 3/4 cup Yukon Gold Potatoes, cooked, mashed
1/2 cup yellow onion, chopped
1/3 cup sauerkraut
salt and pepper


Mix flour and salt, add egg, sour cream (or yogurt) and butter. Knead about 5-7 minutes. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Boil and mash potato, sauté onion, chop sauerkraut. Mix ingredients together. Add salt and pepper to taste.

Roll the pierogi dough on a oil sprayed board or countertop until 1/8″ thick. Cut circles of dough 3-3 1/2″ with a cookie cutter or drinking glass. Place about a tablespoon of filling on each dough round and fold the dough over, forming a half-circle. Press the edges together.

Boil the perogies a few at a time in a large pot of water about 8-10 minutes. Brown a little onto oil sprayed preheated skillet.

Serve hot with some sour cream.

Uncooked pierogi can be refrigerate for several days or freeze for up to several months

1 pierog is about 49.8 calories

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