Homemade Pierogi

1. Stage

In a food processor, combine the all-purpose flour and salt. Cover and pulse to blend them. Add in the water, eggs and softened butter, then cover and pulse the mixture until the dough forms a ball. If needed, add an additional 1 to 2 tablespoons of water (if the dough is too dry) or flour (if the dough is too wet). Let the dough rest, covered, for 15 to 30 minutes. Editor’s Tip: If you want to do things the old-fashioned way like Busia (the Americanized Polish name for "grandma"), you can mix together the ingredients in a bowl using a wooden spoon. Then turn it out onto the countertop and knead it until it comes together.

2. Stage

Place your prepped potatoes in a large saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and cover the pot with the lid. Let simmer until the potatoes are fork-tender, 10 to 15 minutes. Meanwhile, in a large skillet over medium-high heat, saute the onions in butter until they’re tender.

3. Stage

Drain the potatoes, then place the pot back on the stove over very low heat. Stir the potatoes until the steam has evaporated, one to two minutes. Press the potatoes through a potato ricer or strainer into a large bowl. Stir in the softened cream cheese, salt, pepper and the softened onion mixture. Editor’s Tip: A potato ricer is a necessity in a kitchen. This tool works wonders to create a fluffy texture for pierogi filling and can be used to make the smoothest mashed potatoes ever. Also, I like to stir in about a half cup of shredded cheddar here too for extra flavor (I’m a Wisconsinite—I can’t help myself!).

4. Stage

Divide the pierogi dough into four parts. On a lightly floured surface, roll out one portion of the dough to a 1/8-inch thickness. Use a floured 3-inch biscuit cutter to cut out as many circles as you can. Feel free to re-roll your dough scraps to make more pierogi shells. I think that working with the dough the second time around is a little easier (and a little less sticky). Editor’s Tip: Don’t have a biscuit cutter? Use the open side of a similar-sized prep bowl or drinking glass.

5. Stage

Place 2 teaspoons of the pierogi filling in the center of each circle. Then, brush a bit of water around the very outer edge of the dough circles using a pastry brush or your fingers. Pick up one of the circles and fold it over the filling, pinching along the edges to seal. Just like that, you’ve got a pierog! Repeat with the remaining pierogi.

6. Stage

Fill a Dutch oven half full of water. Bring the water to a boil over high heat, and add the pierogi in batches. Reduce the heat to a gentle simmer, and cook the pierogi until they float to the top and are tender, one to two minutes. Remove them with a slotted spoon.

7. Stage

In a large skillet, saute four pierogi at a time with some of the chopped onions and butter until the pierogi are lightly browned and heated through. Repeat with the remaining pierogi. Serve your pierogi with a sprinkle of fresh parsley.