4 large Idaho potatoes (60 count), peeled and cut into 2 1/2 inch pieces
Salt as needed
1 large egg
1 teaspoon sour cream
1 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons butter, softened
Pepper as needed
1 egg, beaten with 1 tablespoon water
Oil as needed
Minced chives for garnish
* Note: The quantity of prepared meat and potato filling will yield enough for several batches of pierogi, from 2 to 3 times the amount needed for the pierogi dough recipe given below. Freeze unused filling in 1-quart containers. When needed, prepare a fresh batch of the dough.
Prepare Short Ribs: Place ribs, wine, garlic cloves, shallot, thyme, rosemary, bay leaf and peppercorns in sealed container; refrigerate overnight (or up to 4 days).
Remove short ribs from marinade, reserving marinade liquid. Pat ribs dry. In a large, heavy pot (12 to 16 quart) over high heat, heat oil. Working in batches, sear short ribs on all sides to a deep brown color, about 1 1/2 minutes on each side. Remove short ribs; reserve.
Add carrot, celery and onion to pot; sauté until soft and caramelized, 8 to 10 minutes. Add tomato paste. Cook, stirring and scraping, until paste thickens and caramelizes on bottom of pan, 2 to 3 minutes. Stir in marinade liquid and veal stock. Add short ribs; bring to boil.
Cover pot; braise in 375°F oven until short ribs are very tender, 3 to 4 hours. Remove from oven; shred meat while still hot; reserve. Strain cooking liquid; save for other use.
Prepare Caramelized Onion Sour Cream: In large sauté pan over medium-high heat, cook onions in 1 cup water until water evaporates and onion is translucent, 5 to 6 minutes. Add oil; sauté until onions are deep golden brown, 3 to 4 minutes. Purée onions and sour cream in blender until well incorporated and smooth, about 2 minutes. Season with salt and pepper. Reserve refrigerated.
Prepare Pierogi: Put potatoes in large pot with cold water to cover potatoes by 2 inches. Salt water. Bring to boil; reduce heat; simmer until potatoes are soft, 20 to 22 minutes.
Drain potatoes well, spread out evenly on sheet pan; place in a 300°F oven to dry out, 4 to 5 minutes. Remove from oven; let cool until potatoes are warm to the touch, about 10 minutes.
While potatoes are still warm, pass them through a potato ricer or food mill; set aside half for filling.
Place remaining riced potatoes on floured board. Add egg, sour cream and flour. Knead dough briefly into ball until ingredients are just incorporated. (Dough should be a bit sticky. Do not overwork dough or it will toughen.)
Generously flour work surface. Roll dough to 1/4-inch thickness. Using a pastry cutter (or small can, washed, top and bottom removed), cut dough into 48 circles, 3 inches in diameter. Roll out scraps as needed; handling dough as little as possible.
Combine reserved riced potato with reserved shredded short ribs, cream and butter. Season with salt and pepper.
Place 1 tablespoon filling on each dough circle. Moisten edge of each circle with egg wash, fold over; press to seal. (Pierogi may be frozen at this point; stored in sealed airtight container with parchment paper between layers of pierogi. Defrost overnight in refrigerator; dust with flour before cooking.)
In a large pot of boiling salted water, cook pierogi in small batches (about 10 at a time) until they rise to the surface, 2 to 3 minutes. Do not overcrowd pot. Stir occasionally so pierogi don't stick to pot. Remove with slotted spoon, drain well on plate lined with paper toweling.
In nonstick sauté pan over high heat, heat just enough oil to coat bottom of pan just to smoking point. Sauté pierogi in oil until golden brown, 1 to 1 1/2 minutes per side. Season with salt and pepper. Reserve warm.
Per portion: Place 3 warm pierogi on plate; serve with ramekin of caramelized onion sour cream for dipping. Garnish with minced chives.