Cheddar & Onion Pierogis

I'm not sure if there is anything more comforting then a big bowl of starchy goodness in the form of homemade pirogi. Add some sour cream and caramelized onions and you will slip into carb coma of contentment, or CCC as I fondly call it.

Well then, Lets Begin:

For the dough:

3-1/2 cups all-purpose flour, plus more for kneading and rolling
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water

For the insides:

1-1/2 lbs baking potatoes, peeled and cut into roughly 1 inch pieces
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic,
1/4 teaspoon dried thyme
3/4 to 1 cup aged cheddar cheese
2 large onions
Salt and Pepper

I began by caramelizing the onions in 2 tbsp of the butter and a splash of water. I add just a bit of water, this helps the onion to cook evenly and become coated with the butter, by the time the water evaporates off the onions will already be translucent and ready to sweeten up! Once they look delicious to you remove from the heat and allow to cool.

At the same time I added the potatoes into pot of salted water and brought to a boil. Cook until fork tender and drain. Add the remaining ingredients except for the cheese and mash it all up! I like mine just a little chunky. Honestly, after I made this I almost didn't even make the wrappers. I almost ate them all as is. Next time I think I will do a double batch of just the filling!
The filling was pretty hot so I waited for it to cool before I added the cheese, I wanted more of a potato, onion and cheese rather then a cheesy-potato and onion.... if that makes any sense at all!

Next comes the dough. Honestly mix the wet ingredients together and slowly add in the flour until it forms a dough. Knead it until everything is just incorporated; the dough should be smooth and a little sticky. Wrap it in plastic wrap and allow it to chill out in the fridge for 20 - 30 minutes. This will allow it to rest, very important; and give your filling a chance to cool down before you handle it.

Once everything is nice and rested, take the dough out and beat the heck out of it! Just kidding, you will need to roll it out though. You may want to roll it out and then use a cutter to make them all nice and perfect but not me! I divided the dough into 8 equal sections and then continued to divide until they were the size that I liked. I like big rustic looking pierogi and made them as such. Here's a peek:

Looks like they are ready for a soak in a pot of boiling water. Once they float to the top allow them to cook for another 2 - 4 minutes depending on how large yours are. From here I plop them down into a hot skillet with butter and let them get nice and crispy. Top with additional sauteed onions and a little sour cream and you are ready for a CCC! Enjoy!

These fed two of us for 2 dinners and I wish I had've made more to put in the freezer. Don't be scared to double or even triple a batch!


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