Preparation

做填充

• 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. 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 Tbs. or more of additional butter, 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.

Shape and fill the pierogi

• 用5 QT填充一个大锅。浇水并用高火煮沸。同时，用轻轻面粉的手，捏1 TBS。一部分面团并将其滚成直径约1-1/2英寸的球。您应该得到36至40个球。用小的滚动销或销钉，将每个球轻轻地滚成一个3至3-1/2英寸的圆形，在富裕的表面上约1/8英寸。在工作时，将面团和圆盘盖住了，以免它们变干。
• Hold a round of dough flat in your palm, dust off the excess flour, and spoon a generous tablespoon of the filling onto the center of the dough. Fold the round in half to enclose the filling. Seal the pierogi by pulling the edges away from the filling and pinching them together. To ensure a proper seal, pinch the edge shut once more, working from one end to the other. Set the filled pierogi on a floured work surface or baking sheet and cover with a dry towel or plastic wrap until all are filled. Repeat with remaining dough and filling.

煮皮耶罗吉

• 当水煮沸时，将皮耶罗吉（Pierogi）批次放入沸水中，偶尔搅拌。当它们漂浮到顶部时，再煮2至4分钟；咬人检查没有白垩线。用蜘蛛或开槽的勺子从水中取出煮熟的码头，然后将其放入碗中。如果您愿意，请立即将它们融化的黄油。
• To sauté the pierogi, heat the butter or vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogi and cook until golden brown and puffy on both sides. Season with a little salt and pepper, and serve with sour cream and chives, if desired.