Pierogi
5/5/2010
Some inspiration from
     http://pittsburgh.about.com/od/recipes/r/pierogies.htm
     http://home.comcast.net/~dyrgcmn/Pierogi/pierogi.html
     http://www.foodnetwork.com/recipes/emeril-live/polish-pierogies-recipe/index.html

Makes 21 pierogies

Can make the filling (mashed potatoes and onions) a day in advance.

The filling should be cool-cold when filling the pierogi.


MASHED POTATOES

1 lb potatoes, peeled, cut into 1/2" cubes, boiled 20-30 minutes, then mashed


ONIONS

6 oz onions, chopped into thin slices, sauteed with pepper and salt until brown


DOUGH

1 c flour
1 egg
1/2 - 1 tsp olive oil
2 tbsp sour cream

If using the pasta maker, dough gets rolled out to 7.



To heat fresh pierogies

Boil 4 minutes, until they float
Drain
IN A COLD OR MILDLY HEATED PAN combine pierogies, olive oil, garlic, a little salt, and oregano.  Bring pan heat to high, watch out for splatters.
Saute about 1.5 - 3 minutes per side.