Ingredients
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1 + 1, divided Large Egg
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1/2 cup Sour Creamor Greek yogurt
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2 Tbsp + 2 Tbsp, divided Unsalted Butter
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1 tsp + 1 Tbsp, divided Salt
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2 cups All-Purpose Flour
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2 (1/2 lb /8 oz 227g) PotatoesYukon potatoes work well
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1/2 cup (2oz / 56g), shredded Cheddar Cheese
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2 Tbsp Cream
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1 (large) Onions
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1/4 cup Chicken Stock
Directions
Steps
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1
Done
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Special EquipmentYou will need a rolling pin. I would also recommend using a ricer or food processor with a fine ricer blade, and pierogie maker mold to cut and shape your pierogies. See below for my recommendations. |
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2
Done
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Start by Making the Caramelized OnionsPeel and finely slice the onion.Melt 2 Tbsp of butter in a skillet over medium heat. Add the onions and stir frequently until they start to soften, about 10 minutes. Add the chicken stock and simmer on medium-low heat for a good 45 minutes to 1 hour, stirring occasionally. If they start to burn, add a bit more chicken stock. |
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3
Done
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Make the Basic Pierogi DoughSlightly melt the butter so it is very soft. In a large bowl, mix the egg, sour cream, butter, and 1 tsp salt. Once mixed, gradually add the flour and continue to stir. Keep stirring until the dough forms. Take the ball of dough and knead it a few times with your hands directly in the bowl. |
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4
Done
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Make the Potato and Cheese FillingAdd to the boiling water with a pinch of salt and let cook (covered with a lid) over medium heat until the the potatoes are tender - about 15-20 minutes. Drain the water. Pat the potatoes dry, then peel the potatoes. Using a food processor with the ricer attachment, run the potatoes through it. (If you do not have one, use a bowl and mash the potatoes). Add the shredded cheese and cream to the potato mixture and mix well. Season with salt and pepper if desired. |
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5
Done
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Fill the PierogiesOn a slightly dusted surface or pastry board, roll out the pierogie dough. Cut out circles - if using a pierogie mold, use this to cut the dough into the circles. (You can also use a cookie cutter). Place 1 tsp of filling in each one. Make eggwash to use to seal your pierogies - mix 1 egg white with 2 tsp of water. Fold each pierogie, seal them with egg wash (I use a pastry brush), and pinch them together either with your pierogie maker or with your hands. |
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6
Done
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Cook the PierogiesBoil a pot of water. Add the pierogies and cook for 2-3 minutes until they float. Do not overcrowd the pot - cook them in batches. Remove and carefully drain. Then pan-fry the cooked pierogies in 1 Tbsp of butter in a skillet - do not overlap or crowd the skillet. Cook about 2 minutes on each side until the pierogies are nice and golden brown. Serve with the caramilzed onions and sour cream if desired. |
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7
Done
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Special Equipment RecommendationsPierogie maker: |
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8
Done
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Wooden Pastry Board: |
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9
Done
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Stainless steel rolling pin: |
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10
Done
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Pastry brush: |
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11
Done
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Cast iron skillet: |
