Handmade Pierogi

Step 1

Begin the dough by mixing together flour and salt.

Step 2

Add egg to flour mixture and combine. The dough will be quite clumpy at this stage.

Step 3

Work in Bison Sour Cream and soft butter until dough comes together. If dough is sticky, add more flour, 1 Tbsp at a time, until smooth.

Step 4

Using your fingertips, knead and fold the dough until it stretches easily.

Step 5

Cover dough with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.

Step 6

To create pierogi filling, combine warm mashed potatoes and cheese, mixing together until cheese is melted and filling is cool to the touch.

Step 7

Season with salt and pepper.

Step 8

Begin to assemble pierogi by rolling half the dough 1/8 inch thick.

Step 9

Using a 2" round cutter, cut circles of dough. Repeat with the other half of the dough.

Step 10

Place 1-1/2 tsp of filling on each round of dough.

Step 11

Gently fold dough over, forming a pocket around filling.

Step 12

Using thumb and forefinger, pinch the edges of pierogi together, then use tines of a fork to seal.

Step 13

Cook pierogi 10 at a time, dropping them into a large stockpot of boiling salted water.

Step 14

Cook until pierogi begin to float, about 1-2 minutes.

Step 15

Sauté shallots or onion in butter until slightly brown.

Step 16

Add drained pierogi and cook until browned and crisped.

Step 17

Serve with additional Bison Sour Cream, applesauce or other favorite toppings. Enjoy!