Holiday Pierogi’s with Brown Butter

When I was little,  pierogi’s were a huge part of each and every holiday thanks to my grandmother.  She was an amazing cook and baker but her pierogi’s and chicken noodle soup are my absolute favorite things she would make. I remember when I would be with her when I was very young.  I would sit on her kitchen counter watching and “helping ” her make these and getting ready for the holidays! I am sure I was not much help but it did not matter as she would still let me take part in making anything she was doing! She is no longer with us but some of her recipes and all of the memories still are! Another memory with this recipe was sitting at the dining room table with all of my family including my aunt Rosemary, uncle Bob and cousin Janie.  Janie and my older brother John would have a pierogi eating contest each and every time. The pierogis were everyone’s favorite but John and Janie took it to the next level. Grandma always made these for Easter and Christmas.  These were made and boiled for the first meal and the next time (if there were any left) were fried in the melted butter. My grandmother served these with melted butter,  sour cream, and  chicken gravy on the side.  I make these after each holiday as I like to use my leftover mashed potatoes for this recipe. If you don’t have a favorite mashed potato recipe you can find mine on this blog.

This is me with my Grandmother,  Anne Andrusyk …and of course
my cat, Velvet!

INGREDIENTS
Mashed Potatoes (left over or your favorite)
1 stick of butter
salt
pepper
2 2/3 cup flour plus more for dusting
1 egg
1 cup sour cream
Chives optional for garnish

DIRECTIONS
Bring your leftover potatoes to room temperature. In a large bowl combine the flour salt and pepper. Make a well in the center of the flour, add the egg and sour cream stirring into the flour. Let the mixture rest for ten minutes then transfer to a work surface that has been dusted with flour. Knead until a smooth stiff dough forms. Cut the dough into four quarters and wrap each ball in plastic wrap and refrigerate for 30 minutes.

After 30 minutes take one dough out at a time and on a floured work surface roll out each dough ball into an 11 inch circle.  Using a four inch biscuit cutter or the top of a glass, cut the dough into rounds. Place a tablespoon of potato filling slightly off center of each circle, moisten the edge of the dough and fold the dough over the filling and press edges to completely seal.

In a large saucepan, add your stick of butter and melt over medium heat until butter is melted and brown.
Bring a large pot of water to a boil add salt and add 7-8 pierogi’s at at time into the boiling water, stirring once in a while until the pierogi’s float to the top, once they float they are done. Remove them from the water using a spider if you have one and put the boiled pierogi’s into the melted butter until you have all of the done. Serve warm and with sour cream on the side and a sprinkle of chives!

Enjoy,