Delaney and Shelby

Classic Pierogi

Add flour and salt to a large bowl and combine.

Heat water and butter on the stove until temperature reaches 176-186°F.

Pour hot water and butter into the flour bowl with flour. Mix with a spoon until combined.

Knead dough until smooth (about 5 minutes).

Wrap with plastic wrap and let rest for 30 minutes.

Add potatoes to a large pot and cover with water by about 2 inches. Bring to a boil on high heat and simmer until potatoes are fork tender (about 15 minutes).

Drain potatoes and transfer to a large bowl. Add in ricotta, sour cream, butter, and salt and pepper. Mash until desired consistency (we like ours smooth and creamy). Fold in cheddar cheese and chives.

Cut the dough into four even pieces. Lightly dust your work surface with flour and place one piece in the middle. Lightly wrap the three other pieces back into the plastic wrap so they don't dry out.

Begin to roll out the dough until 1/8 inch thick. Stamp out circles using a large biscuit cutter.

Working one by one, spoon 1-1.5 tbsp of filling into the center of the disks. Dip fingertip in water to moisten the edges of the dough slightly.  Fold the dough in half, bringing the edges together. Press edges firmly until closed. Be careful not to squeeze the potato filling out the sides.

Set aside under a table cloth until ready to cook.

Bring a pot of water to a boil. Working in batches, boil the pierogi until they float (2-3 minutes). Then pan fry over medium in butter until crisp and golden (about 1-2 minutes per side).