Jersey Breakfast Pierogies (Pork Roll, Egg and Cheese Pierogies)

Instructions

Make the pierogi filling:

1. Place the wrapped American cheese slices in the freezer while you make the rest of the filling.
2. Heat the oil in a small cast iron skillet over medium-low heat until it shimmers slightly and you can smell it.
3. Lightly whisk the eggs together, then pour into the pan.
4. Let the eggs cook for a minute, just until they begin to set, then gently stir with a spatula.
5. Continue to cook and gently stir for a minute more, "chopping" the egg into small curds, until all the eggs are just cooked through but still moist.
6. Transfer the eggs to a small bowl.
7. Return the pan to the stove, increasing the burner heat to medium-high.
8. Add the ham to the pan and cook, stirring occasionally, until the pieces are caramelized, about 3-5 minutes.
9. Stir the ham into the eggs and cool to room temperature.
10. Remove the American cheese slices from the freezer, unwrap, and finely dice.
11. Stir the cheese into the ham and egg.

Make the dough:

1. Whisk the egg, yogurt, butter, and salt in a medium bowl.
2. Whisk the flour and salt together in a large bowl.
3. Gently stir the wet ingredients into the flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.
4. Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
5. Tip the dough and any remaining shaggy flakes out onto a clean work surface or silicone mat.
6. Knead until smooth, about 1 minute.
7. Cover the dough with the bowl and let rest 15 minutes.

Assemble the pierogies:

1. Whisk the remaining egg and water in a small bowl for egg wash.
2. Line a rimmed baking sheet with waxed paper.
3. Divide the rested dough into 4 equal pieces. Set aside 3 dough pieces and cover with the mixing bowl.
4. Roll the remaining dough as thinly as possible into a rough 8- by 12-inch rectangle.
5. Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn't quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won't be as tender the second time around.
6. Place 1 teaspoon filling into the center of each dough round. Using your finger, swipe a very scant amount of egg wash around the dough edge.
7. Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this "the blanket"—or gently cup the pierogi in your hand in a U shape—I call this "the taco."
8. Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one "corner" of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.
9. Transfer to the baking sheet and repeat with remaining dough rounds and filling.
10. At this point, the pierogies can be cooked immediately or frozen on the baking sheet for future enjoyment.

Cook the pierogies:

1. To boil and pan-fry fresh or frozen pierogies, bring a large pot of water to a boil over medium-high heat.
2. Add pierogies and cook until floating, about 2 to 3 minutes for fresh and 4 to 5 minutes for frozen. Drain well.
3. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat.
4. Add as many pierogies as will fit in the skillet in a single layer without crowding.
5. Cook until pierogies are brown and crispy, about 2 minutes per side.
6. Repeat with additional butter and pierogies.