I am only rating this for the dough and cooking instructions. I didn't even read the ingredients from the filling recipes, because I read the Potato, Cheese & Onion Filling recipe on this page: pittsburgh.about.com/od/recipes/r/pierogies.htm. I'm from Pittsburgh, and this sounded like how I remember mom making them when I was a kid.
These are better! Wow.
A real trip down memory lane, and fantastic. Chewy, crisp, buttery dough. Perfect. The filling I used is 5 medium white potatoes, diced and boiled, mixed with a large onion roughly diced and lightly sauteed with a little less than 1/2 stick of butter. Mix in about 1/2 pound of cheddar (or other) shredded cheese. Easier to work with if you let it chill for an hour or so. Not a problem if you make the filling first, since you'll take at least an hour to get to where the dough's ready to be filled anyway.
Be generous when you wet the rim of the open pierogi before closing it. If your dough is dry (or too floured from rolling or crancking through a pasta machine) a little extra water will turn this extra flour into glue. Really. Without it, the flour will keep the thing from staying shut. Get them damp enough to remain shiny for a minute or so and you'll never have one pop open when you boil it.
Don't be stingy with the butter when you're frying these things after you boil them. It will ensure even cooking and a more crisp outside. If the dough was too sticky, you didn't add enough flour while kneading.
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I am only rating this for the dough and cooking instructions. I didn't even read the...