Step 1

In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

Step 2

Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

Step 3

Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.

Step 4

Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

Step 5

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder & freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.

Step 6

When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.

Step 7

Roll out the dough on a well-floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add a minimal amount of flour.

Step 8

Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.

Step 9

Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.

Step 10

Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.

Step 11

To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

Step 12

Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water & go ahead with the instructions below.

Step 13

Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water & stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.

Step 14

To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).