Making your own dough can seem pretty intimidating.  I have had my fair share of dough failures...english muffins, ravioli, a different version of pierogi dough that has mashed potatoes right in the dough (stay away from that one if you're dough-wary like me) and for pies...pies REPEATEDLY.  

Lucky for you, my kitchen flops can become your culinary successes!

First, no more pie dough catastrophes with this perfect pie crust recipe from my cyber friend pie-whisperer Jennifer at The Lemon Apron.  

Secondly, the recipe for this no-fail pierogi dough is from Iron Chef Micheal Symon's braised beef cheek pierogi recipe.  I have made this pierogi dough a half dozen times with consistently perfect results. Which means you can too!  In this blog post, I am sharing pierogies with a traditional cheddar & potato filling as well as a sweet potato filling which my daughters go crazy for.  The pink version in the pictures is simply the white potato filling tinted naturally with beetroot juice for a fun twist for the kiddies -- completely optional -- but if you're into it, simply set aside a portion of your mashed potatoes and stir in beetroot juice until desired color and use in the recipe.  

MAKE IN ADVANCE:  These freeze amazingly well.  To cook from frozen, they go straight from the freezer and into a pot of boiling water. Follow the same cooking directions as you would freshly made pierogies.  Isn't that awesome?  You should probably consider making a double batch to keep some for a rainy day ;)

No Fail Pierogies with Cheddar Potato Filling

+ Sweet Potato Filling

Recipe for the pierogi dough from Micheal Symon's "Beef Cheek Pierogies with Fresh Horseradish" except I omit the chives from the dough for simplicity.  Serves 4.

INGREDIENTS

For the Dough

1 large egg

3/4 C sour cream (full fat)

8 tbsp unsalted butter, softened to room temperature (or melted but cooled)

1 tsp salt

2 C all-purpose flour (plus more for dusting)

For the Fillings

1C mashed potatoes (I use Russets or other high-starch potato like Idaho or "Bakers" potato)

1C sweet potatoes

1C grated medium cheddar cheese  

For Assembling and Cooking

Eggwash for sealing (1 beaten large egg + 2 tbsp water or milk)

Butter and/or olive oil for frying

METHOD

For the Dough

1. In a stand mixer with the paddle attachment, mix on medium the first 4 ingredients just to combine. Switch to the dough hook and add the flour. Mix on medium speed about 30-45 SECONDS. Do not overmix!  The dough should be pulling away from the sides of the bowl and beginning to climb the hook.  And that is it. Easy right?

{By Hand:  alternatively the dough can be made by hand if you don't have a stand mixer. Work the egg, sour cream, butter and salt together by hand to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms.}

2. Wrap in plastic wrap and rest in the refrigerator for at least 2 hours or up to 2 days. 

For the Fillings

3. Scrub clean both the sweet potatoes and Russet potatoes, then:  

For the sweet potato filling, preheat oven to 375f, cut them lengthwise into halves, drizzle with olive oil, season with salt and pepper.  Cover loosely with parchment or foil and bake in the oven for about an hour or until the flesh is soft enough to scoop out with a metal spoon.  Mash them up, taste and season with additional salt and pepper if you like.  Set aside to cool.  

For the cheddar & potato filling, place whole potatoes in a pot of cold water seasoned liberally with salt.  Bring to a boil and simmer until the potatoes feel soft when pierced with a fork, this may take 30-60 minutes depending on their size so check occasionally.  Cool until you can handle them to remove the skin, then mash well with a ricer, hand-held masher or fork.  While the mashed white potato is still warm, stir in the cheese and mix well.  Taste and add salt and pepper if needed.  Set aside to cool.  

To Assemble & Cook

4. Roll the rested pierogi dough out on a lightly floured surface to an 1/8-inch thickness. Using cookie cutters (or an upside down cup), cut 3-inch rounds out of the dough. Spoon a scant tablespoon of either one of the potato mixtures onto each round. Then working with 1 or 2 pieces of dough at a time, brush along the edge of the round with egg wash. Fold the dough over into a half moon shape and press the edges with a fork to seal. Refrigerate or freeze on lightly-floured or parchment-lined sheet trays until ready to use.  These keep well in the freezer for a up to couple of months.

5. Bring a large pot of salted water to a boil.  Also, heat a heavy-bottomed saute pan (I like my Lodge cast iron pan for this) over medium heat (or slightly higher if not cast iron).  Once the water comes to a boil, add the pierogies and wait until they float, then cook for further 3-4 minutes. Drain well.

6. Traditionally butter is used for frying pierogies but I like to do a mix of butter and/or olive oil (to pretend it's healthier).  So add your choice of fat into the pan and add the drained pierogies.  Cook until golden brown and hot all the way through, about 2-3 minutes per side.

Enjoy! xx