Idaho Potato Commission

Pierogi Dough:

Combine dry and wet ingredients in a bowl. Mix until dough comes together.
On a floured work surface knead dough until elastic and dough takes on a shiny appearance. (Approximately 10 minutes).
Cover and refrigerate for 30 minutes.

Pierogi Filling:

Brown Butter Mustard Vinaigrette:

In a small, heavy bottomed sauce pan, cook butter until brown, not black. Remove from heat.
In a medium bowl place other ingredients and whisk in brown butter until fully incorporated.
Keep warm until serving.

Directions to assemble Pierogi:

Use remainder of 1/2 beaten egg from Pierogi dough.
On a floured surface roll out dough to ¼-inch thickness and cut out 3-inch circles.
Brush the inside of the circles to edges with the remaining beaten egg.
Spoon a tablespoon of the meat mixture into each circle. Press sides together keeping filling inside, so you end up with a half-moon “purse.”
In a large pot of boiling salted water, place pierogies gently into boiling water and cook until they float. Gently remove them from the water and allow them to drain and cool.
Fry in a medium-heat frying pan in a little butter until golden brown. Place on a plate, spoon over vinaigrette and serve immediately.