Ingredients:
- 1/3 cup buttermilk
- 1/2 Tbsp. sour cream
- 1 cup warm water
- 1 large egg
- 1 tsp salt
- 3 1/2 cups plus 3 Tbsp all-purpose flour
- 1 lb. sweet cherries, pitted
- 1/2 cup sugar
Directions:
- In the bowl of an electric mixer, whisk together buttermilk, sour cream, warm water, egg and salt, just until well blended. Using the dough hook attachment, add in 2 cups flour and mix on speed 2 until well incorporated. Add in remaining 1 1/2 cups flour, half a cup at a time, allowing each addition to become well incorporated before adding more. Allow the dough to mix for 15 minutes and then add more flour 1 tablespoon at a time, until your dough no longer sticks to the sides of the bowl. Continue mixing for another 5 minutes. Total mixing time from the time you first add flour is 20 to 25 minutes. Cover dough with plastic wrap to let rest for 30 minutes.
- Cut off about a gumball of dough at a time and roll into a flat 3-inch circle, sprinkling with flour as needed to keep the dough from sticking to your work surface or the rolling pin. Cut out dough rounds that are 2 to 3 inches in diameter.
- You want to put 1/4 teaspoon sugar in the center of your cut-out dough round. Place 2 or 3 cherries on top of the sugar. Fold the sides together and pinch together to make a tight seal.
- Bring 4 quarts of water to a boil and add 3/4 tablespoon salt. Carefully place finished pierogi in boiling water. Add them in batches, a few at a time. Wait for them to float back to the top and then give them another minute to cook. Pull them out with a slotted spoon and drain well.
- Drizzle butter and sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogi and turn into a light syrup.
- Serve with sour cream or eat them as is.
