Handmade Pierogi

Ingredients

• 1/2 cup Bison Sour Cream
• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/4 cup butter, room temperature
• 1 cup warm mashed potatoes
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup butter
• 2 large shallots, diced; or 1 medium onion, sliced
• Salt and pepper, to taste

Instructions

• Servings: 4
• Prep Time: 45m
• Cook Time: 20m
• Total Time: 1h 35m

Details

• Step 1: Begin the dough by mixing together flour and salt.
• Step 2: Add egg to flour mixture and combine. The dough will be quite clumpy at this stage.
• Step 3: Work in Bison Sour Cream and soft butter until dough comes together. If dough is sticky, add more flour, 1 Tbsp at a time, until smooth.
• Step 4: Using your fingertips, knead and fold the dough until it stretches easily.
• Step 5: Cover dough with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
• Step 6: To create pierogi filling, combine warm mashed potatoes and cheese, mixing together until cheese is melted and filling is cool to the touch.
• Step 7: Season with salt and pepper.
• Step 8: Begin to assemble pierogi by rolling half the dough 1/8 inch thick.
• Step 9: Using a 2″ round cutter, cut circles of dough. Repeat with the other half of the dough.
• Step 10: Place 1-1/2 tsp of filling on each round of dough.
• Step 11: Gently fold dough over, forming a pocket around filling.
• Step 12: Using thumb and forefinger, pinch the edges of pierogi together, then use tines of a fork to seal.
• Step 13: Cook pierogi 10 at a time, dropping them into a large stockpot of boiling salted water.
• Step 14: Cook until pierogi begin to float, about 1-2 minutes.
• Step 15: Sauté shallots or onion in butter until slightly brown.
• Step 16: Add drained pierogi and cook until browned and crisped.
• Step 17: Serve with additional Bison Sour Cream, applesauce or other favorite toppings. Enjoy!