Potato, Cheese, and Onion Pierogi 🇵🇱

Name: Potato, Cheese, and Onion Pierogi 🇵🇱
Yield: Makes about 40 - 50 large pierogi
Cuisine: American
Ingredients: 5 cups all-purpose flour (600 grams); 1/2 teaspoon salt (2.9 grams); 1/2 cup unsalted butter (113 grams or 8 Tablespoons), melted; 1 cup sour cream (237 grams), at room temperature; 2 large eggs at room temperature; 1/4 cup milk (59 ml); 1 teaspoon white sugar (5 grams); 3 large russet potatoes (about 1.5 lb, or 680 grams); 3/4 cup cottage cheese (170 grams), at room temperature; 4 ounces cream cheese (113 grams), at room temperature; Salt and pepper to taste; Caramelized onions (see below); 3 Tablespoons unsalted butter (43 grams); 3/4 cup water (177 ml); 1/2 teaspoon salt (2.9 grams); 1/8 teaspoon baking soda (~1 g) dissolved in 1 Tablespoon (15 ml) water

Chris Gan @ChrissyAlpha

My Polish-American grandmother would make pierogi only a few times a year. She would typically fill a soft, tasty dough with farmer’s cheese, sauerkraut, potato and cheese, or stewed prunes. We would usually eat them on Christmas Eve, but these shouldn’t be relegated to only the holidays! Because they’re so delicious, I recommend making them any time of the year.
Farmer’s cheese is personally my favorite filling, but because it can be hard to find, I usually make pierogi filled with potato and cheese. 🥔 🥟 🇵🇱 😋

#Holiday #Christmas #Easter #Family #Traditional #KeepRecipesAlive

Chris Gan @ChrissyAlpha

#Holiday #Christmas #Easter #Family #Traditional #KeepRecipesAlive

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Ingredients

Makes about 40 - 50 large pierogi

Dough:
5 cupsall-purpose flour (600 grams)
1/2 teaspoonsalt (2.9 grams)
1/2 cupunsalted butter (113 grams or 8 Tablespoons), melted
1 cupsour cream (237 grams), at room temperature
2large eggs at room temperature
1/4 cupmilk (59 ml)
1 teaspoonwhite sugar (5 grams)
Filling:
3large russet potatoes (about 1.5 lb, or 680 grams)
3/4 cupcottage cheese (170 grams), at room temperature
4 ouncescream cheese (113 grams), at room temperature
Salt and pepper to taste
Caramelized onions (see below)
For the Caramelized Onions
3 large sweet onions, cut into 1/4” slices
3 Tablespoonsunsalted butter (43 grams)
3/4 cupwater (177 ml)
1/2 teaspoonsalt (2.9 grams)
1/8 teaspoonbaking soda (~1 g) dissolved in 1 Tablespoon (15 ml) water

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Steps

1

For the Filling:
Select 3 large russet potatoes that are at least 5 inches long. You want about 1 and 1/2 pounds of potatoes, but if you have a little more than that, it’s totally fine.
2

Wash and peel the potatoes and cut them into eight pieces each. Put them into a pot and add enough water just to cover them. Bring to a boil, then reduce heat and allow to strongly simmer for 20 minutes, or until they can be pierced easily with a fork.
3

Drain the potatoes, then mash.
4

Add the cottage cheese and cream cheese (cut into chunks), then mash and mix as needed to yield a smooth mixture. The cottage cheese curds will still be visible.
Refrigerate the filling until the onions and dough are ready. This can be a stopping point since the filling could be refrigerated overnight and you can continue the next day.
5

For the Caramelized Onions:
Wash and peel the onions, then cut off the tops and the roots. Cut each onion in half lengthwise, place the flat side down, then cut from the outside of the onion towards the middle, making 1/4” slices. (See diagram)
6

In a large frying pan with a lid, melt the 3 Tablespoons of butter over medium heat.
Pile the onions into the pan, add the salt, and toss gently to coat them with the butter.
7

Add the 3/4 cup water. When steam starts to rise, cover the pan. Cook for about 10 minutes.
8

Uncover and stir the onions. Continue to cook until most of the water has boiled off. Then, press the onions into the bottom and sides of the pan.
9

After 30 seconds of cooking, stir the onions and repeat the process of pushing them down to the bottom and sides of the pan. Keep doing this until the onions are nicely browned. This will take about 15 minutes.
10

Combine the baking soda and Tablespoon of water. Pour into the onions and continue to cook and stir until onions become even more deeply browned.
11

Transfer onions to a plate and divide into two approximate piles so that one pile contains about 2/3 of the onions. The other 1/3 will be used as a topping when serving the pierogi.
**Alternatively, you can add ALL the onions to the filling if you really want to. Either way is delicious.
12

For the Dough:
Melt the butter in the microwave, then allow to cool.
13

In one bowl, whisk the flour and salt together.
In another bowl, whisk the eggs, then whisk in the sour cream, milk, and cooled melted butter.
14

Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix until a shaggy dough forms. Then, use your hands to further mix the dough until everything is incorporated. Do not overmix or you’ll end up with tough pierogis.
15

Cover the dough with plastic wrap and let it rest approximately 1 hour at room temperature.
16

Assembling the Pierogi:
Stir the caramelized onions into the filling.
17

Pinch off a piece of dough to form a ball that’s about 1.5” (3.8 cm) across, or about the size of a golf ball. Flatten the ball into a circle by pressing your palms together.
(Keep the remaining dough covered as you work so that it won’t dry out!)
18

Roll the dough on a lightly floured surface so that it is about 1/4” (6.5 mm) thick.
19

Scoop a portion of filling and squish it so that it becomes more compact, then place it in the middle of the dough circle.
20

Have a small bowl of water nearby. Dip your finger in the water and run it along the top edge of the pierogi. Fold the dough in half to form the pierogi. Pinch the edges together to seal, pressing the air out as you do so. This will help to prevent the pierogis from bursting open when they’re boiled.
21

Use a fork to firmly seal the edges, then place the pierogi on a cookie sheet lined with wax paper. Cover the pierogi with plastic wrap or a clean dish towel while you work so that they don’t dry out.
22

To Cook the Pierogi:
Bring a large pot of salted water to a boil. Add pierogi to the pot without crowding them. I used a pot that was about 12 inches (~30 cm) across, and I cooked a maximum of 7 at a time.
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Cook the pierogi for no more than 5 minutes. They will float to the top. Scoop them out with a slotted spoon and transfer them to cookie sheets lined with aluminum foil sprayed with cooking spray.
24

Let the pierogi cool and excess water to evaporate. The pierogi can be refrigerated or can be frozen.
25

To prepare the pierogi for serving:
Melt butter in a frying pan over low heat. Add the pierogi and fry on each side until browned to your liking.
26

Serve the pierogi as is, or topped with caramelized onions and/or sour cream.
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Notes:
🥟. The dough is lightly springy and smooth once rolled. It’s easier to roll pierogi one at a time instead of rolling out a sheet of dough and cutting circles.
🥟. Pierogis freeze very well. This recipe can easily be doubled, especially if you have someone to help you in an assembly-line fashion. Make a bunch and freeze them!