Yesterday’s conversation with Tom Birchard of the Veselka Diner left us with a craving for pierogi. We asked him if he could spare a recipe from his new cookbook , and he happily passed it along. Potato Pierogi Makes 65 to 70 pierogi, 8 to 10 servings We never paid much attention to the whole low-carb craze at Veselka. Not only is the restaurant not susceptible to fads, but eating that way would have meant giving up potato pierogi, and there’s no way we could do that. Our nimble-fingered cooks make as many as 3,000 pierogi every single day. This recipe doesn’t make quite that many, but it does yield a large amount. You could halve the recipe, but instead I recommend making the full amount and freezing half. Frozen pierogi can be dropped directly into boiling water for cooking; there’s no thawing required. You can also refrigerate the dough for a day or two, so you can make the pierogi in a couple batches. Or you could just eat more than the seven pierogi that we consider a single serving at Veselka in one sitting–not exactly punishment. Ingredients Pierogi Wrappers 1 large egg yolk 1 cup whole milk 1 tablespoon vegetable oil 3 1/4 cups all-purpose flour Topping and Filling 4 tablespoons unsalted butter 5 cups finely chopped onion 4 cups mashed potatoes (leftovers are fine) 4 ounces farmer’s cheese 2 teaspoons salt 1/4 teaspoon freshly ground black pepper To Assemble 2 large egg whites All-purpose flour as needed Sour cream, for serving 1. To make the wrappers, in a bowl, combine the egg yolk, milk, 1/2 cup water, and the vegetable oil. Whip with a fork for 1 minute. Place flour in a large bowl

Read the original here Recipe: Veselka’s Pierogi