Prepare the filling
  • Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches.
  • Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions.
  • In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes.
  • Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions.
  • Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
Prepare the wrappers
  • Cut the dough into two even pieces. (You’ll want to leave one piece under the towel to stay moist while you work with the other piece.)
  • Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick.
  • Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough.
Assemble the pierogi
  • Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it.
  • Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape.
  • Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal.
  • If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • Press down around the edges with a fork to seal.
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You’ll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out.
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy.
  • Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling.
  • Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side.
  • Repeat with remaining pierogi, adding butter as needed.
  •  Serve hot.
  • Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

Ingredients

FOR THE DOUGH
  • 2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1 large egg, beaten
FOR THE FILLING
  • ½ pound waxy or all-purpose potatoes
  •  Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 medium yellow onions (about 8 ounces each), finely chopped
  • ½ cup quark cheese, cottage cheese or sour cream (about 4 ounces)
FOR SERVING
  •  Butter, for pan-frying (optional)
  •  Sour cream, for garnish
  •  Chopped fresh parsley or dill, for garnish

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