Pierogies!

There's a funny thing that happens late at night hanging out with friends at Candice & Joe's house: I get incredible inspired to whip up ravioli-like things, by hand, because it's fun. This time, I made pierogies, which are a lot like ravioli's, except they're Polish in origin, often filled with potatoes, usually fried after being boiled, and frequently served with sour cream.

The dough:

1 3/4 cup Flour

2 Eggs

1/4 cup water

big pinch salt

Combine these together (I like the well method) and knead the dough for a few minutes until it's good and smooth, then wrap it in plastic wrap and let it rest on the counter for about 30 minutes.

Meanwhile, prepare your filling. I boiled some potatoes and combined them with grated cheddar cheese, salt, and pepper. I appreciate the comfort of traditional pierogies, but you could certainly run wild and get creative with fillings.

Roll out the dough on a well floured surface and keep it moving so you're sure it's not sticking to the counter! Then use a circular cookie-cutter to cut out circles roughly 3 inches in diameter. Place some filling in the center of each circle, brush the edges with a whipped egg, fold each circle in half over the filling and thoroughly press the edges closed with a fork. (The egg acts like glue, so you can be sure your pierogies wont open up on you!)

Cook the pierogies in salted boiling water for 12 minutes.

  Then fry them in butter and serve with sour cream!

...I may have fried these in an extremely liberal amount of butter.