Carb fest eh? Mashed potatoes wrapped in dough? Um..not the healthiest dish..but dang..soooo good. And ALOT easier than I thought it would be! My 'line up' -dough in the silver bowl, masher mix in the bowl with the spatula, extra flour for dusting, biscuit cutter and wax paper lined pan.
I rolled the dough out supa thin...like really thin. My goal was to be able to see my table design through it, but it didn't get THAT thin. But I'm guessing it was at least 1/8 inch thick..if not less.
Little Miss (who is 2) took this pic of my petite pierogis!
Sour Cream Pierogi Dough-(adapted from about.com)
4 cups ap flour
1 cup water
1/4 cup sour cream
1/2 t salt
In your mixing bowl put 3 cups flour and all the other ingredients. Add the remaining 1 cup flour until you get a smooth dough. Cover and set aside for at least an hour. My filling was leftover mashed potatoes (about 1 1/2 cups) + about 1/2 cup shredded cheese (I used the 'melts' shredded kind)+ 1/2 an onion that you run through a mini chopper or food processor..or if you want you can grate it in..just make sure it's really really tiny.
Once the dough has hung out for a while-roll it out really thin (see photo and note above), cut it into rounds, and fill...I used about 1 teaspoon of the filling, and used a little bit of water on my finger to get the pierogies to seal.
Then I popped the tray into the freezer.
I only pierogied up 1/2 of this b/c I was running out of time. and 1/2 of this prepared will get you about 30-if you don't have a toddler that is trying to help you 1/2 will probably get you 40-50..so the WHOLE thing will make a ton. Feel free to cut down the recipe for your needs...OR make them all and put them in the freezer for later.
This is how I did it..and it worked out GREAT-Put two pans on at the same time
two pans...one big saute pan with some oil (about 2T) a chopped up onion and about a dozen chopped up baby bella mushrooms.
the other of water to boil.
by the time your water gets to a boil your veggies should be getting soft-
Put 1/2 a stick of butter into the pan with the veggies-
put some frozen pierogies in the boiling water. They'll float when they are done, then you remove with a slotted spoon and put them in with the butter and veggies to get nice and crisp.
By the time your pierogies are done...your mushrooms and onions will be nice and carmelized. Yum.
Sorry this post is kinda bleh..more just recipe and clinical than witty and fun. I'm having a very bad Mommy week...Little Man is teething and Little Miss who I 'thought' was pretty much potty trained has totally backslid. Boo.
I'll try to be back to my normal self really soon! Promise!