Potato-Cabbage Pierogies

(by Aimee Lee Ball)

(adapted from Fine Cooking)

For dough:

3 1/2 c. all-purpose flour, plus additional for dusting

3 large eggs, beaten

2 T. sour cream

1 c. water; more as needed

In a large bowl, stir flour, eggs, sour cream, and 1/2 c. water.

Gradually add remaining water, until mixture begins to come together.

Turn onto a well-floured surface.

Knead gently with your fingertips, lifting dough off the counter and dropping it down.

Do not overwork dough.

After 2 – 5 minutes, dough should be smooth on the outside and slightly sticky when poked.

Gather into a ball, wrap in plastic, and let rest for at least 20 minutes while making the filling.

For filling:

1 1/2 lb. russet potatoes (about 3), peeled and cut in 1-in. slices

2 T. unsalted butter; more as needed

1 T. vegetable oil

1 small onion, chopped

1 clove garlic, finely minced

1/2 t. dried thyme

2 c. finely shredded green cabbage (about 1/4 of a small head)

kosher salt and freshly ground pepper, to taste

2 T. freshly grated Parmigiano Reggiano

1 t. chopped fresh flat-leaf parsley

2 – 3 T. butter or vegetable oil, for sautéing

sour cream

snipped chives

Put potatoes in a pot with just enough cold salted water to cover, and boil until soft, 15 - 20 minutes.

In a large sauté pan over medium heat, melt butter and oil.

Add onion, garlic, and thyme, and cook until onions are translucent, about 2 minutes.

Add cabbage and cook, stirring occasionally, until it starts to soften and brown at the edges, about 8 minutes.

Lower heat and continue cooking until cabbage and onion are browned and caramelized, about 20 minutes.

Season with salt and pepper.

If mixture seems dry, add 1 – 2 T. additional butter.

Set aside to cool.

Drain potatoes in a colander, and press lightly with a kitchen towel to dry thoroughly.

Return potatoes to the hot pot, shake them dry, and remove from heat.

Add cooled cabbage mixture, cheese, and parsley, mashing until well blended.

Season again with salt and pepper.

With lightly floured hands, pinch of 1-T. portions of dough, and roll into balls about 1 1/2 in. in diameter.

You should end up with about 3 dozen.

With a small rolling pin or dowel on a well-floured surface, gently roll out each ball about 3 in. round and 1/8 in. thick.

Keep them covered as you work so they won’t dry out.

Hold a round of dough flat in your palm, dust off excess flour, and spoon a generous tablespoon of filling in the center.

Fold the round in half to enclose filling and pinch edges to seal.

Repeat with remaining dough and filling, keeping filled pierogies covered with plastic wrap.

Bring a large pot of water to boil, and cook pierogies in batches, stirring occasionally. When they float to the top, cook for another 2 - 4 minutes.

Bite into one to check that there’s no chalky line.

Drain.

Heat 2 – 3 T. butter or vegetable oil in a sauté pan over medium-high heat. Cook pierogies in batches until golden brown and puffy on both sides.

Season with salt and pepper, and serve with sour cream and chives.

(Read Holy Water, the story that accompanies this recipe.)