Eggless Pierogi

I had pierogies for the first time at a Ukrainian restaurant in New York a few months back. I just love this pan fried potato goodness! Pierogi is a like a dumpling or ravioli and they are either baked or pan fried. It is mostly stuffed with a mashed potato like filling but I am sure there are a lot more combinations that exist or you can come up with. For this recipe I used mashed potatoes with sour cream and parsley, although chives can be a great option to replace parsley and you can add chopped and sauteed mushrooms to it as well. It is a fairly easy recipe except for the dough part.

The original recipe for the dough required using an egg but I used some plain yogurt to replace it. The rolling the dough part can get a bit tricky and tiresome (I was sweating), but those with decent experience with making pie crusts, french pastries, homemade pizzas and chapatis should do well! Once you nail the dough then its just stuffing it with mashed potatoes and cooking it. I was pleased with the final result but for next time, to save myself from a workout with the dough I am going to use wonton or momos wrapper!

Things You will need:
For the Dough
2 cups all purpose flour
1/2 tsp salt
2 tsp sour cream
2 tbs plain yogurt
Mix all the ingredients and make a dough while slowly adding the water. Let it sit for 15 min covered with a damp cloth before rolling it out.
For Mashed Potato
4 red potatoes (boiled & peeled)
3 tbs sour cream
1 small onion chopped
1/4 cup cheddar cheese (shredded)
handful of chopped parsley
salt and pepper
2 tbs butter
Heat butter in pan and stir fry the chopped onion till it turns transparent. In a large mixing bowl mash the boiled potatoes with a fork and add the cooked onion, parsley, sour cream, cheese and season it with salt and pepper.
Roll the dough out to 1/8 of an inch thickness and using a cookie cutter or a glass cut out as many round shapes as possible (repeat the process till you have used the entire dough). Take a cut circle and fill it with a teaspoon of mashed potato filling, wet the edges of the circle and fold it pressing the edges together to form a semi circle. Fill up a deep pan with water and bring it to a boil, drop the pierogies (3 at a time, don’t crowd the pan) in the hot water and cook on medium heat till the pierogi is cooked through- it will start floating on the surface of the water once its cooked. In another pan, heat 2 tsp butter and pan fry the pierogies till they turn golden brown on each side. Serve hot with sour cream- it will just melt in your mouth!