Homemade Pierogi
From spendwithpennies.com
2 hrs 10 minMakes 65 pierogi
Polish potato and cheese dumplings: tender dough wrapped around creamy mashed potatoes and cheddar, boiled until they float, then pan-fried golden and served with caramelized onions and sour cream.
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| prepPeel potatoes and cut into 2-inch cubes | ||||||||
| 720 g all-purpose flour | Mix dough with flour, eggs, oil, salt & water | Knead dough 4–5 min until smooth & pliable | Rest dough, covered, 30 min–1 hr | Roll half the dough 1/8" thick; cut 3" circles | Fill, fold & seal pierogi; repeat with remaining dough | Boil salted water; add pierogi, cook until they float | Pan-fry pierogi in hot skillet with butter until golden | Serve warm with onions & sour cream |
| 2 large eggs, beaten | ||||||||
| 90 ml canola or vegetable oil | ||||||||
| 2 teaspoons salt | ||||||||
| 360 ml cold water (for dough) | ||||||||
| 1700 g baking potatoes | Boil potatoes in salted water 15 min until fork-tender | Mash potatoes, fold in onion, butter & cheese; season | Cool filling to room temperature | |||||
| 1 medium white onion, finely diced (for filling) | Cook onion in butter over medium-low heat until tender | |||||||
| 30 g salted butter (for filling onions) | ||||||||
| 15 g salted butter (remaining, for filling) | ||||||||
| 450 g shredded cheddar cheese, finely shredded | ||||||||
| salt to taste | ||||||||
| white pepper or very fine black pepper to taste | ||||||||
| 1 onion, diced or thinly sliced (for serving) | Cook onion in butter over medium-low heat until tender | |||||||
| 45 g salted butter (for frying, or as needed) | ||||||||
| sour cream (optional, for serving) | ||||||||
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