Recipe adapted from http://allrecipes.com/Recipe/Beet-Pierogies/Detail.aspx?evt19=1
Ingredients:
1 1/2 cups roasted & peeled, chopped beets
1/4 cup finely chopped red onion
2 tablespoons and 3 teaspoons butter
1 egg
1/2 cup water
2 cups all-purpose flour
Directions:
Roast the beets in 450 degree oven for approximately 25-30 minutes. While beets are roasting, melt 1 tsp. butter in a saucepan over medium heat, add red onion and saute until tender.
In a food processor add beets and onion. Add the butter, start the machine, and pulse several times to finely chop the beets.
Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.
Divide the dough in half, and form each half into a ball. Roll out a ball until it’s 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.
To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.
Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes.
While pierogies are boiling, heat large fry pan over medium heat. Melt 2 Tablespoons butter. Once pierogies are boiled, drain and saute in butter until browned, approximately 2-3 minutes, making sure to turn.
Serve warm with sour cream, if desired.