Makes 10-15 dozen, depending on size of dough circles


6 cups flour

1 teaspoon salt

1 cup plain Greek yogurt or sour cream

2 eggs

1 ½ cup water

Dough directions

In a large bowl, mix flour and salt. In a medium bowl, stir together yogurt/sour cream, eggs, and water. Make a well in the middle of the flour and pour in the liquid mixture. Mix ingredients together until a dough forms. Add flour or water by tablespoons as needed.

When the dough is thoroughly mixed, knead on a lightly floured surface until the dough doesn’t stick. Cut dough into four parts, wrap each section with plastic, and refrigerate for two hours before rolling.


Basically, whatever you like best. Here’s what I used:

5 pounds of potatoes, peeled and diced

1 medium sweet onion, diced small

¼ cup butter

8 ounces of goat cheese

4 ounces of cheddar cheese

½ cup sour cream

Garlic, salt and pepper to taste

Filling directions

Cook the potatoes in water until they are fork tender, about 20 minutes, depending on how small you diced them.

Melt butter in a pan and add the onions. Season with salt, pepper, and garlic, to taste. Cook the onions until they are translucent.


When the potatoes are ready, mash them with a hand masher or a fork until smooth. Don’t let them cool before mashing. Add onions with the butter, cheeses, and sour cream. Adjust seasons to your taste, maybe a little stronger than usual. You’re putting this into a circle of dough. Put filling in the fridge until cool, and while you roll out the first of the four batches of dough.


Pierogi making directions

When the dough has been in the refrigerator for about two hours, boil salted water in a large pot. On a floured surface, roll out the dough to between 1/8” to 1/16”. Thickness matters. You don’t want the dough too thick. Use a circle cutter to cut your dough. I use a drinking glass and I don’t worry about cutting perfect circles. Any scraps can be rolled into the next batch of dough.


Brush off excess flour and use a pastry brush to brush water on each round. Place a rounded teaspoon of filling in the center of each round of dough.


Fold the round in half and pinch closed, pressing out air bubbles as you seal. The water helps to glue the dumpling together. I’d make five or six pierogi and then put them into the water at the same time. After the water comes to a boil, reduce the heat to a medium simmer. You want the water hot; if it’s a roiling boil, the pierogi come apart.


After about two minutes the pierogi should float. When they float, remove them from the water and drain them on a drying rack. I put a towel under the rack to collect the excess water. Repeat the process until all dough and filling has been used.


Some folks eat their pierogi boiled. I like to sauté mine with butter and onions and serve them with sour cream. If you are not going to eat the pierogi immediately, freeze them in a single layer on a tray, then transfer them to plastic bags or other freezer containers.

Dark Chocolate Mocha Truffles


12 oz dark chocolate, chopped or broken into small pieces

3/4 c heavy cream

2 T butter

2 tsp organic vegetable shortening or coconut oil

3 T Kahlua

Coatings (see below)


Place the chopped chocolate in a four-cup glass measuring cup.

In small saucepan or microwavable glass measuring cup, heat cream and butter just until cream begins to simmer.

Pour scalded cream mixture over the chocolate chunks. Add the shortening/oil. Let sit for 3 to 5 minutes, then stir to see if there are any large chunks left (if there are, you can heat the glass measuring cup in the microwave for 30 seconds at 50% power, then stir again). When the mixture is smooth, add the Kahlua, then use a hand mixer on the slowest speed to mix it thoroughly; use a rubber or silicone scraper to clean sides of the measuring cup to make sure all ingredients are blended. Continue beating for 30 seconds to 1 minute. The mixture should have the consistency of thick pudding.

Cover with plastic wrap and smooth the plastic wrap onto the surface of the chocolate mixture (to prevent condensation). Refrigerate for 1 to 1 1/2 hours.

Using a small scoop, melon baller, or two spoons, scoop a portion out the size you want each truffle to be. Roll the scooped truffle between your hands to make it round, then roll or coat the truffle as desired.

Makes approximately 25 truffles.


Coating suggestions:

  • 2 Tbl each powdered sugar and cocoa

  • Chocolate cookie crumbs (put cookies in a heave ziploc bag and use a rolling pin or meat mallet to crush, or use an electric herb chopper)

  • 1/2 c chocolate chips melted, with 1 1/2 tsp shortening added

  • 1/4 lb chocolate coating wafers



If truffles are too soft when you take them out of the refrigerator, chill longer. If they are too hard, let sit at room temperature for 15 or 20 minutes then try scooping again.

If you are covering truffles with chocolate, chill the shaped truffles for another 20 minutes before dipping them.

If you don’t like Kahlua, you can use any flavored liquor; orange, raspberry, and amaretto liquors work very well too!