Pierogi are classic Polish dumplings that are boiled or fried and stuffed with mashed potatoes and melted cheese. Making pierogi is pretty involved and takes 2-3 hours to prep and cook. It’s worth the extra time to make it yourself since these turned out great. I was really happy with the flavor of the filling and the dough. The crispy, sauteed onions, chives and sour cream were a nice topping that worked well with the pierogi.
Pierogi with Crispy Fried Onions
- 3 cups all-purpose flour plus additional for kneading
- 1 cup water
- 1 large egg
- 2 tsp oil
- 1 tsp salt
- 1 tbsp sour cream
- 1 yellow onion chopped
- 2 tbsp butter to saute onions
- 4 large russet potatoes
- 2 garlic cloves minced
- 3 tbsp chives minced
- 6 oz sharp white cheddar grated
- 3 tbsp butter for the mashed potatoes
- 1/4 cup whole milk
- Salt and freshly ground black pepper
- 1 yellow onion halved and sliced finely
- 4 tbsp butter
- sour cream for garnish
- chives chopped for garnish
Put the flour in a large shallow bowl and make a well in center. Add water, sour cream, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour.
Mix in the flour gradually to make a soft dough. On a flat surface knead the dough until elastic, about 8 minutes. Invert a bowl over dough and let stand at room temperature 1 hour.
Meanwhile, peel and cook the potatoes in a large saucepan until tender, about 10 minutes.
Sweat the diced onion until soft, about 10 minutes.
Mash the potatoes and add the cheese, onion, milk, chives, garlic, and salt.
Halve dough and roll out 1 half on lightly floured surface.
Cut out 22 rounds with lightly floured 3 inch diameter cutter.
Form a small ball of the potato filling and place in the center of the dough round and close your hand to fold round in half.
Pinch edges together to seal completely. Seal by pressing with the tines of a fork to create ridges.
Bring a large pot of water to boil. Add half of pierogi, stirring once or twice to keep them from sticking together, and cook until the pierogi float to the surface, about 5 minutes
Transfer with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
For the onion topping, cook the onion in butter stirring until golden brown, about 30 minutes. Remove from heat and set aside.