- 3 cups flour
- 1 egg
- 2 Tablespoons butter or margarine
- ¾ cup lukewarm water
- 1 teaspoon salt
- 2½ lbs. Idaho potatoes, washed and peeled
- 3 cups cold water
- 1 Tablespoon salt
- ½ cup butter or margarine
- ½ cup chopped onion
- 2 Tablespoons chopped jalapeno peppers
- Freshly-ground black pepper
- Pierogi Dough: Combine all dough ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes.
- Let dough rest for 30 minutes or refrigerate overnight.
The dough can be kept in the refrigerator for up to 2 days.
- Roll out dough into a thin sheet, approximately 1/4-inch thick. Cut in circles: 2 inches for small pierogies or 3 1/2 inches for large pierogies.
- Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft.
- When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire.
- Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste.
- Continue mashing until blended; let filling cool.
- Add filling and pinch the edges well.
- Cook the pierogies in rapidly boiling water for approximately 10 minutes.
- Drain and serve immediately with butter or margarine.*
* If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.