Obsessing.

pierogi

tldr
dough1

3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt

knead, invert bowl over dough, let stand at room temp 1 hour.

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dough2

– 3 cups of all purpose flour
– 1 teaspoon of salt
– 1/4 cup of vegetable oil
– 1 cup of water

knead, cover, set aside.

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dough3 (Jeff's mom's recipe)

2 eggs
1/2c water
2c flour
1/2t salt

knead, cover, rest 10 minutes

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dough4

2 ½ c. all-purpose flour 
1 tsp. salt 
1 egg, beaten 
2 T. sour ceam or crème fraîche 
½ c. water

flour + salt, egg + sour cream + water, then mix together and knead.
Wrap in plastic and refrigerate for an hour.

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Filling1 (2fillings)

1 1/2 pound yukon gold potatoes (1 pound would probably be enough)
6 ounces coarsely grated Cheddar (or use 3oz cream cheese + 3oz cheddar) or 4 tablespoons green onion oil*
1/4 teaspoon salt
1/4 teaspoon black pepper

(See full recipe below)

green onion oil
1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)
1 clove of garlic, minced
1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
sriracha (optional)

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

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Filling2 edited
half potatoes from Filling1 
1.5T sour cream or crème fraîche 
1/2c kimchi, roughly chopped 
2T green onions, chopped 
salt

sauce
2 T. gochujang
1 T. soy sauce 
1 ½ tsp. rice wine vinegar 
1 T. brown sugar 
1 tsp. ginger, grated 
1 T. water

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Filling3

cabbage and mushrooms
1 small head cabbage or 2c sauerkraut (rinsed and chopped)
2c mushrooms
2T sour cream
1 small onion, chopped
butter
salt + pepper

Quarter cabbage, cook in salted water for 15 min., drain, cool, chop fine.
Saute onion in butter, add chopped mushrooms, fry 5 min.
Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool.

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This is a good recipe. Just vary off this one.

http://momofukufor2.com/2010/10/pierogi-recipe/

For dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt

For potato filling
1 1/2 pound russet potatoes
6 ounces coarsely grated Cheddar or 4 tablespoons green onion oil*
1/4 teaspoon salt
1/4 teaspoon black pepper

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Make dough:

Put flour in a large shallow bowl and make a well in centre. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.

Make filling while dough stands:

Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then equally divide in two bowls. In one bowl add the cheese, salt, and pepper, in the other bowl, add the green onion oil. Mash the potatoes until smooth and mix thoroughly.

When mashed potatoes are cool enough to handle, use a small cookie scoop to scoop out the filling. Cover and keep the filling in the fridge until you are ready to fill your pierogi.

Form and cook pierogi:

Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in centre of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely.

Bring a 6- to 8-quart pot of salted water to a boil. Add the pierogi, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogi float to surface. Drain and pan fry in butter or oil over medium heat until crisp.