Kielbasa with Peppers and Onions, Potato and Cheese Pierogies and Sauteed Onions

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 1 tsp salt (for the dough)
• 1 large egg (at room temperature)
• 0.5 cup sour cream (for the dough)
• 0.25 cup lukewarm water (as needed for dough)
• 1 lb russet potatoes (peeled and cut into 1-inch cubes)
• 8 cup water (for boiling potatoes)
• 1 cup sharp cheddar cheese (shredded)
• 6 tbsp unsalted butter (divided)
• 0.5 tsp black pepper (freshly ground)
• 1 large yellow onion (thinly sliced)

Instructions

1. 1

   Prepare the Potato-Cheese Filling

   • Place the cubed potatoes in a medium pot. Add 8 cups of water and 2 tsp of salt. Bring to a boil.
   • Cook for 15-20 minutes, or until the potatoes are fork-tender.
   • Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to steam dry.
   • Mash the potatoes until completely smooth. Melt 2 tbsp of the butter and add it to the potatoes along with the shredded cheddar cheese, 1/2 tsp salt, and black pepper.
   • Stir until the cheese is melted and the mixture is well combined. Spread the filling on a plate or baking sheet and let it cool completely in the refrigerator, about 30 minutes.
2. 2

   Make the Pierogi Dough

   • In a large bowl, whisk together the all-purpose flour and 1 tsp of salt.
   • In a separate bowl, whisk the egg and 1/2 cup of sour cream until smooth.
   • Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
   • Turn the dough onto a lightly floured surface and knead for 5-8 minutes, until it becomes smooth and elastic. If the dough is too dry, add lukewarm water, 1 tbsp at a time.

Ingredients

• 2 large Yellow Onion (thinly sliced)
• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Wait about 1-2 minutes until the butter is fully melted and begins to shimmer.

2. 2

   Add the thinly sliced onions to the skillet. Stir well to coat them completely in the fat. Sprinkle the salt over the onions; this helps draw out moisture and speeds up the softening process.

3. 3

   Cook for 10-12 minutes, stirring every 2-3 minutes. The onions will soften, become translucent, and reduce in volume significantly. Adjust the heat if they start to brown too quickly.

4. 4

   Once the onions are soft, continue to cook for another 5-8 minutes, stirring more frequently now to prevent burning. Cook until they reach a uniform golden-brown color and have a sweet, rich aroma.

5. 5

   Remove the skillet from the heat. Stir in the freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately or allow to cool before storing.