Pierogi
Pierogi are stuffed dumplings that are filled with cheesy mashed potatoes and onion, boiled and then fried in butter, topped with bacon, more onions, and sour cream.
Servings: 33
Calories: 134kcal
Ingredients
FILLING
- 3 tablespoons butter, divided
- 1 small yellow onion, diced (approximately 1 cup), reserving 2 tablespoons for topping
- 2½ pounds (about 4 large) russet potatoes, washed, peeled, and cubed
- 8 ounces sharp cheddar cheese, grated
- 1 teaspoon salt
- ½ teaspoon pepper
DOUGH
- 1 large egg, room temperature
- 1 cup potato water
- 2 teaspoons vegetable oil
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
TOPPINGS
- 2-3 slices bacon, cooked and crumbled for garnish
- reserved onions, for garnish
- sour cream, for garnish
- parsley, for garnish
Instructions
FILLING
- In a medium frying pan, melt 2 tablespoons of butter over medium heat.
- Add onions and cook until tender and translucent (about 8-10 minutes).
- Meanwhile, fill a large pot with salted water and bring to a boil.
- Add cubed potatoes and cook until fork tender (15 minutes).
- Reserve 1 cup of potato water and set aside.
- Drain the remaining water and place potatoes back into the pot. Add cheese, sauteed onion (reserving 2 tablespoons for topping), salt, and pepper. Mash all ingredients until smooth and well combined.
- Set filling in the refrigerator to chill while you prepare the dough.
DOUGH
- In a large bowl, whisk the egg. Add in potato water, oil, and salt.
- Gradually add flour, 1 cup at a time, kneading the dough in the bowl with your hands until all ingredients are well combined. (Add a little bit of flour if the dough is too sticky, and water if the dough is too loose.)
- Wrap the dough ball in plastic wrap and let it rest on the counter for 20-30 minutes.
ASSEMBLY
- Line a baking sheet with parchment paper and set aside.
- When ready, lightly flour a work surface and roll out the dough until it is about 1/8-inch thick.
- Cut the dough into a circle shape, using a round cutter (i.e. a cookie cutter, pierogi cutter, or a glass).
- Fill a small bowl with water. Working one pierog at a time, dip your finger in the water and wet half the edge of a dough circle.
- Spoon 2-3 teaspoons of the potato filling into the center of the circle. Fold the edges together (creating a half-moon shape), and seal the edges with a fork or pinching with your fingers. (Make sure there are no open gaps.)
- Place the sealed pierog on the parchment-lined baking sheet while you prepare the remaining pierogi.
PREPARE
- Bring a large pot of heavily salted water to a boil.
- Working in batches, add the pierogi (about 10 at a time) to the boiling water and cook (gently stirring so they don't stick) until they float to the top (1-2 minutes).
- Remove the boiled pierogi from the water and set them aside. (Stop after this step if you are planning to freeze the pierogi.)
- In a medium frying pan, melt the remaining tablespoon of butter.
- Working in batches, add boiled pierogi in a single layer. (Be careful to not let them touch or they will stick together.) Cook 1-2 minutes per side, or until golden brown.
- Serve immediately topped with bacon, reserved onions, sour cream, and parsley.
FREEZING PIEROGI
- If freezing pierogi, place the boiled pierogi (do not fry in butter) on a baking tray in a single layer and transfer to the freezer. Once frozen, transfer them into freezer-safe containers for up to 6 months (remembering to label and date the containers). When you are ready to eat them, bring them to room temperate and then fry them in butter.
Nutrition
Calories: 134kcal