My mom was Polish, as in born there. And one of our favorite, favorite Polish dishes (though we didn't have it often) was potato pierogies.

My grandmother taught my sister how to make them, but I was too young. I tried to make them once, years ago, but they only came out so-so. I took another stab at them today. It was a lot of work. I was exhausted when I finished. We haven't boiled them yet, so I don't know whether they are a success or not. The filling is fine, it's the noodle dough that I don't know whether I got right. If not, they may fall apart in the pot. But otherwise...yum! The filling is potatoes mashed with fried onions and butter. You put more fried onions on top and eat them with sour cream. Health food, clearly! I ended up with more than I expected, 43 - a box of Mrs. T's at the supermarket contains 12. That's usually plenty for my husband and me.

My mother, sister, brother and I used to compare how many we could eat. And we could eat a lot. I'll report back later...


UPDATED: They came out yummy. The recipe, such as it is (it's a family recipe, so it isn't exact) is:

Filling: mashed potatoes with onions sauteed in butter. I love fried onions, so I'm generous. For this recipe, I used short cuts. Instead of peeling potatoes and chopping onions, I used 2 bags of Ore-Ida Steam and Mash Russet potatoes, and 3/10 oz bags of chopped frozen onions. I sauteed the onions in butter until golden brown, and mashed 2/3 of them into the potatoes (after microwaving the potatoes of course) with an additional stick of butter and pepper to taste. Allow to cool.

Noodle dough: 3 cups all purpose flour, 3 eggs, 3/4 c. of water, 1 t. salt. If you have a mixer with a dough hook, this is a good time to use it. Mix the eggs, flour, salt, and most of the water until it forms a slightly tacky dough. If you don't have a mixer with a dough hook - I've never done it this way, but what I've been told is that you make a hill of the flour, make a hollow in the middle, and crack the eggs into the middle. I'm a little lost from here, but get that shit mixed together - I'd probably start with a fork, beating the eggs and incorporating the flour a little at a time until you can start working with it as a dough, then knead it until consistent. Then about a third at a time, roll it out very thin on a floured surface (about as thin as you can and still not have it tear when you work with it) and using a wide-mouthed glass, cut circles of dough. If the dough contracts, you can use the rolling pin to thin it out a little again. Using a teaspoon, put a rounded teaspoon or so of filling on each circle of dough, fold it over, and using your thumb and forefinger, pinch the edges tightly shut until you have a half moon. If they don't stick after you have gone back and forth, you can use a little water to help it seal. Lay the sealed pierogies out on a floured dishtowel or paper towel until ready to cook. Boil for about 20 minutes and garnish with remaining onions and serve with sour cream. Try not to boil them too hard or the pierogies may break during cooking. Sorry to be so vague about what to do without a mixer; you may look for a noodle recipe for instructions about technique. I rely on my Kitchenaid for just about everything. Good Luck!