Potato and Cheese Pierogies

1. 1

   Step 1

   • a.Prepare the Potato-Cheese Filling
   • b.Place the cubed potatoes in a medium pot. Add 8 cups of water and 2 tsp of salt. Bring to a boil.
   • c.Cook for 15-20 minutes, or until the potatoes are fork-tender.
   • d.Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to steam dry.
   • e.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.
   • f.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

   Step 2

   • a.Make the Pierogi Dough
   • b.In a large bowl, whisk together the all-purpose flour and 1 tsp of salt.
   • c.In a separate bowl, whisk the egg and 1/2 cup of sour cream until smooth.
   • d.Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
   • e.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.
   • f.Shape the dough into a ball, cover it with plastic wrap or an inverted bowl, and let it rest for at least 30 minutes at room temperature.
3. 3

   Step 3

   • a.Assemble the Pierogies
   • b.Divide the rested dough in half, keeping one half covered while you work with the other.
   • c.On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
   • d.Use a 3-inch round cookie cutter or the rim of a glass to cut out circles.
   • e.Place about 1 tablespoon of the cooled potato filling in the center of each dough circle. Do not overfill.
   • f.Fold the dough over the filling to create a half-moon shape. Firmly pinch the edges together to create a tight seal. You can crimp the edges with a fork for extra security.
   • g.Place the assembled pierogies on a lightly floured baking sheet, making sure they don't touch. Repeat with the remaining dough and filling.
4. 4

   Step 4

   • a.Boil the Pierogies
   • b.Bring a large pot of water (about 12 cups) with 1 tbsp of salt to a rolling boil.
   • c.Working in batches of 8-10, carefully drop the pierogies into the boiling water.
   • d.Stir gently once to prevent them from sticking to the bottom.
   • e.Boil for 3-5 minutes. They are cooked once they float to the surface for about 1 minute.
   • f.Remove the cooked pierogies with a slotted spoon and place them on a lightly oiled plate to prevent sticking.
5. 5

   Step 5

   • a.Pan-Fry and Serve
   • b.In a large skillet, melt the remaining 4 tbsp of butter over medium heat.
   • c.Add the sliced onion and cook, stirring occasionally, for 10-15 minutes until soft, sweet, and caramelized.
   • d.Add the boiled pierogies to the skillet with the onions. Pan-fry for 2-3 minutes per side, until they are golden brown and slightly crispy.
   • e.Serve immediately, topped with the caramelized onions and a dollop of sour cream.

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