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homemade pierog

Recipe byLanie

2 cups all-purpose flour, plus extra for rolling out the dough

1/2 teaspoon salt

1 large egg

1 large egg yolk

1 tablespoon vegetable oil

4-6 tablespoons cold water

4 tablespoons (1/2 stick) unsalted butter, for frying the pierogi

For the onions:

4 tablespoons (1/2 stick) unsalted butter

2 large onions, sliced thinly

For the filling:

1 medium russet potato, peeled and sliced 3/4-inch thick


1/2 cup reserved caramelized onions, chopped

3/4 cup cheddar cheese, shredded

1/4 cup farmer’s cheese, shredded (you can sub in ricotta if this not available.)

1 tablespoon unsalted butter

Ground black pepper

For serving:

Sour cream

1. For the dough:  In a food processor, pulse together the flour and salt until combined.

2. With the machine running, slowly add the whole egg, the egg yolk, and the oil through the feed tube. Let it run for about 30 seconds or so.

3.  With the machine still running, add the water (one tablespoon at a time) until the dough forms a nice ball.

4. Transfer the dough to a clean, flat, and lightly floured work surface and knead for about 2 minutes.  Cover it with plastic wrap and let it rest at least 15 minutes or up to 2 hours.

5.  For the onions:  In a large sauté pan over medium heat, melt the butter.

6. Add the onions and 1/4 teaspoon of salt and cook until the onions are softened and browned, about 15-20 minutes.

7. Once cooked, remove 1/2 cup of the onions and chop them (you will use them in the filling later.)  Keep the remaining onions covered and warm.

8. For the filling:  Cover the potato by 1-inch of water in a saucepan and season with salt.

9. Bring it to a boil and reduce to a simmer, allowing to cook until the potato is tender, about 10-12 minutes.  Drain the potato in a colander.

10. Using a ricer or food mill (or if you are like me, and have neither, use a potato masher), mash the potatoes until smooth or completely processed.

11. Add the caramelized onions, cheeses and butter until incorporated.  Season to taste with salt and pepper.

12.  Cool slightly before filling the pierogi.  (Or cover tightly and refrigerate until you are ready to go.)

13. For the pierogi:  Dust a baking sheet (or two) liberally with flour; set aside.

14.  Divide the dough into two equal pieces and wrap one with plastic wrap.

15. Working with the non-wrapped portion of dough, roll it out onto a lightly floured surface to a thickness of 1/16-inch.

16. Using a 3-inch round biscuit cutter, cut out as many rounds as possible and place them on the prepared baking sheets, carefully gathering up the remaining scraps and re-rolling/cutting out the dough as necessary.

17. To fill the pierogi: Place about 1 teaspoon of filling into the center of each dough round.

18. Using wet fingers, lightly moisten the edges of each dough round.

19. Fold the dough rounds in half, and using a fork, crimp each one tightly shut.  (Keep the pierogi moist with a wet towel once they are made.  If you are planning on freezing them, transfer the baking sheets to the freezer, still covered.  Once they are fully frozen, you can directly boil them for 8-10 minutes at a later time.)

20.  Meanwhile, bring 4 quarts of lightly salted water to a boil.

21. Add half of the pierogi, cooking until the edges feel al dente, about 5-6 minutes.

22. Using a slotted spoon or wire spider, transfer the pierogi to a colander and set aside.  Repeat with the remaining batch.

23.  Melt two tablespoons of the butter in a sauté pan over medium-high heat.

24.  Add the pierogi in batches, cooking until golden brown on both sides, about 1-2 minutes per side.  Repeat with the entire batch.

25. Sprinkle with caramelized onions and serve with sour cream.






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