In a large bowl, combine, AP flour and salt. Make a well in the middle and slowly add in eggs and water.Mix until a smooth dough forms - it will be relatively sticky. Cover the bowl with a clean towel and let rest while you make your filling.
In a separate large bowl, combine remaining ingredients.
Split dough in half, keeping one half covered in the bowl. Liberally flour your sparkling countertops and place the dough in the center. Using a floured rolling pin, roll dough outwards, spinning frequently to make sure it’s not getting stuck on the counter. Apply more flour to your surface as necessary. The dough should be about ⅛” thick.
Using a roughly 3” biscuit cutter, round cookie cutter, mason jar lid or even a cup, cut as many rounds from your dough as possible, saving the scrap dough to re-roll with the resting half.
Scoop out about a tablespoon of your filling and put it in the center of a round. Fold the dough around the filling, creating a half moon shape. Pinch the edges sealed, being sure to keep the filling inside. Then use a fork to crimp the edges shut.Lay the completed pierogi on a large plate or cookie sheet, using a tea towel to keep them covered. Don’t make the mistake that I did and lay completed pierogi on top of each other or they will stick together and potentially pull apart all of your hard work. Use parchment or another tea towel to start a new layer as needed.Repeat steps rolling, filling and crimping until all of your dough is gone.
Bring a large pot of water to boil and add enough salt to make the water taste like the ocean. In batches of about 12, add your pierogi to the boiling water, stirring occasionally, until they rise to the top (1-3 minutes). Using a slotted spoon or skimmer, remove boiled pierogi and put on another plate or cookie sheet. Continue until all pierogi are boiled. Once pierogi are cool, you can portion them out into freezer bags, removing as much air as possible from the bags. Label and date them before freezing. They will easily last 6 months, and you can pan fry them directly from frozen.
Heat a medium-large saucepan (depending on how many you’re making) over medium heat. For 12 pierogi, I added in about a tablespoon of butter. When the butter begins to bubble, add your pierogi. Cook until golden brown, then flip and cook until the other side is equally golden and delicious.
Serve with a drizzle of melted, salted butter, adollop of greek yogurt (or sour cream, traditionally), and a handful of scallions, chopped.Enjoy every carb-y moment. You earned it.
Frozen pierogi can last for up to 6 months in the freezer.
Boiled pierogi will last for about a week in the fridge.
In order to fully release all of the flavors of your onions, I highly recommend caramelizing them until they are a deep brown. I started with 8 Yellow Onions, sliced thinly. In a dutch oven, I melted 3 tablespoon butter over medium heat until just bubbling, then added the onions and several big pinches of kosher salt. Stir occasionally, letting the natural sugars of the onions caramelize, first to a lovely golden brown, and then, if you’re patient, to the coveted dark rich hue of cooked bacon. (Any leftovers can be frozen for up to 3 months!)