Dough:

15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbsp. sour cream
1 cup water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 minutes. Gather in a ball, wrap in plastic, and let rest for at least 20 minutes while you make the filling (see below).

While you fill the pierogis, put 5-quarts water on to boil. Drop the perogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; bite into one to check that there's no chalky line. Drain in a colander or fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.

To sauté the perogis:

Warm 1 1/2 tablespoons butter or 3 tablespoons vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained perogis and sauté until golden brown and puffy on both sides.

Potato Filling:

3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbsp. unsalted butter; more as needed
1 tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbsp. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley

Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 minutes. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 minutes.

If you want extra flavor, substitute a few tablespoons of schmaltz (chicken fat) for the butter. It may not sound too appealing, but once my mother asked the Polish lady who shared her recipe for perogi what was missing in her pierogi since they were not quite the same as those produced by the Polish lady herself. The woman was happy to relay the recipe "secret" that she used chicken fat to fry the onions. If you're concerned about using chicken fat, try adding a 1/4 teaspoon of Minor's chicken base to your butter instead (not as good but a fair substitution).

Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 minutes. Season with salt and pepper. You may need to add 1 tablespoon or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.

When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

Submitted by: CM