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Boil potatoes until tender. Remove and let cool. Peel and mix potatoes using a fork or ricer. Add butter, farmer cheese, and salt and pepper, to taste. Set aside.
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For the dough, put flour in a large bowl and make a well. Add the egg, salt and pepper, and a small amount of the tepid water. Knead the dough. If more water or flour is needed, add a little at a time. Dough should be smooth and not too wet or to dry.
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Wrap dough in plastic wrap and place in the refrigerator for 30-60 minutes. Remove and divide into two pieces. Roll out one piece on floured board, to 1/8 of an inch thick. Using a glass, cut out dough circles.
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Put some filling into the middle of each dough circle. Fold in half and pinch edges together, If not using now, these can be frozen. Place on a sheet pan that is lined with wax paper. When firm remove from freezer and store in a plastic bag for up to 4 months.
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At this point you can decide to pan fry the pierogies in a large frying pan with vegetable oil on medium-high heat or boil them in salted water. Pan fried pierogies will give you a deliciously crisp outer layer and bite, like the picture you see above, and boiled pierogies will have the texture of steamed Chinese dumplings or boiled kreplach. Both are absolutely delish!
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To biol the pieorigies, add 8-10 cups of water to a large stock pot boil water and add a little salt. Take pierogies out of freezer and place into the boiling water. When they float to the top, reduce heat to a simmer and cook for 5+ minutes more. Check one to make sure that it is done.
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To pan fry them, heat 2-3 tbsp. of canola or vegetable oil in a large frying pan on medium-high heat. Add the pierogies and let brown on each side for a few minutes, then then flip to brown on the other side. Watch to make sure they don't burn as they will cook up pretty quickly.
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Garnish with parsley and serve with sour cream and chopped green onions.