This is my recipe for homemade pierogi. I recommend making them in small batches, for me they turn out better when I make them in small batches.
I start with 2-1/2 cups of flour, 1 tsp Salt, 1 egg and 3/4-1 cup of hot water. Mix flour with salt and add to a mixing bowl. Make a well in the middle and crack the egg.
Stir and slowly pour in water until a dough ball is formed and it has an elastic texture.
Wrap the dough in plastic wrap and refrigerate for about an hour.
Prepare your filling. I used golden Yukon potatoes that I cooked and mashed with shredded cheddar cheese. Let cool.
Using a floured surface, roll the ball onto a roll.
Cut the roll into pieces.
Take each piece and flatten and form into a circle.
I put a heaping teaspoon of potato filling into the center.
Fold the dough over and pinch the edges together.
Use a fork to press the edges together. Meanwhile, have a large pot of salted water boiling on the stove.
This recipe makes approximately 15 pierogies.
Once they are all made up, drop about 4-5 pierogis into the boiling water. Boil for about 4-5 minutes or until the pierogis float to the top. Remove them with a slotted spoon.
I use a baking rack inside of a cookie sheet to place them on to drain.
I fry them in butter with sliced onion and kielbasa. You can freeze these after you boil them then thaw and fry.