Traditional Pierogi are a delightful taste of Eastern European comfort food that you can easily make at home. These little dumplings are filled with creamy potatoes and cheese, then sautéed to a golden crisp. Perfect for cozy family dinners or a weekend cooking project!
The dough starts with all-purpose flour and salt for a basic structure and seasoning. Unsalted butter adds richness, while sour cream ensures a tender texture. The egg helps bind everything together into a smooth dough.
For the filling, potatoes provide a creamy base, and cheddar cheese brings a sharp, gooey element that pairs perfectly with the mild flavor of potatoes. Black pepper gives a slight kick, and salt enhances the overall flavor.
Onion sautéed in butter adds a sweet and savory touch when frying the pierogi, while a final garnish of chives brings a fresh, oniony brightness. Serve with a dollop of sour cream for extra richness.
Pierogi are fantastic when served with caramelized onions and crispy bacon bits on top. Pair them with a light salad of mixed greens tossed in a simple vinaigrette to balance the richness. A glass of chilled white wine or a light beer complements the flavors beautifully.
Start by preparing the dough. In a good-sized mixing bowl, combine the flour and salt. Make a well in the center and pour in the melted butter, sour cream, and egg. Use your hands to bring the mixture together into a dough. Knead it on a lightly floured surface until smooth, which should take about 5 minutes. Once smooth, cover it with a clean, damp towel and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.
While the dough rests, boil the potato cubes in a pot of salted water until they're tender, which should take around 10-15 minutes. Drain them well and transfer to a bowl. Mash the potatoes until smooth, then stir in the cheddar cheese, black pepper, and a pinch of salt. Taste and adjust the seasoning if needed. This cheesy potato filling will be the heart of your pierogi.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to punch out circles. Gather up any scraps and re-roll to use up all the dough. Place a teaspoon of the potato mixture in the center of each circle. Fold the dough over the filling to form a half-moon, and press the edges together with a fork to seal them tightly.
Bring a large pot of salted water to a boil. Drop the pierogi in batches, ensuring not to overcrowd the pot. Cook them for 3-4 minutes, or until they float to the top. Use a slotted spoon to remove them, and let them drain on a clean kitchen towel.
In a skillet, melt the butter over medium heat and add the onion. Sauté until the onion turns golden brown, then add the boiled pierogi. Fry them until they're lightly crisped and golden on each side. This step gives them a delicious contrast in texture.
Serve your pierogi warm, topped with a dollop of sour cream and a sprinkle of chopped chives for that final touch of flavor and color.
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