Description
Pierogi are Eastern Europe’s answer to the question of what to do with potatoes, cheese, and dough — stuff them inside each other and pan-fry the result in butter. These potato-and-cheddar-filled dumplings get boiled until tender, then crisped in a skillet alongside deeply caramelized onions. Topped with sour cream, they are one of the most satisfying vegetarian dinners in any tradition.
Ingredients
Units
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
- 2 tablespoons sour cream
- 3/4 cup warm water
- 2 lbs russet potatoes, peeled and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- Sour cream for serving
- Fresh chives, chopped, for serving
Instructions
- Make the dough: combine flour and salt. Add egg, sour cream, and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, cheddar, salt, and pepper until smooth. Let cool.
- Roll the dough to 1/8-inch thickness on a floured surface. Cut 3-inch rounds with a biscuit cutter. Place a tablespoon of filling in the center of each round, fold in half, and pinch edges firmly to seal.
- Bring a large pot of salted water to a boil. Cook pierogi in batches for 3 to 4 minutes — they are done when they float to the surface. Remove with a slotted spoon.
- While pierogi boil, melt 4 tablespoons butter in a large skillet over medium-low heat. Add onions and salt. Cook 20 minutes, stirring occasionally, until deep golden and sweet.
- Increase heat to medium. Add boiled pierogi to the skillet with the onions and cook 2 to 3 minutes per side until golden and crisp.
- Serve topped with sour cream and chives.
Notes
- Resting the dough for 30 minutes relaxes the gluten and makes it much easier to roll thin without springing back.
- Pinch the edges firmly and ensure no filling touches the seam — any gap will open during boiling and the pierogi will fall apart.
- Pierogi freeze beautifully. Lay them on a parchment-lined sheet, freeze solid, then transfer to bags. Boil from frozen, adding 1 minute to the cook time.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 720
- Fat: 22
- Carbohydrates: 58
- Fiber: 3
- Protein: 14
- Cholesterol: 75