PIEROGI

Adapted from Recipe Tin Eats and The Cozy Apron

Ingredients:

 

Dough:

3 T unsalted butter

½ c water

2 c flour, plus more if necessary

1 t salt

1 egg, whisked

 

Filling:

1 c mashed potatoes

1 c sauerkraut, drained

¼ c grated white cheddar cheese

¼ t salt

½ t pepper

 

Onion Garnish:

1 yellow onion, diced

2 T butter, unsalted

½ t salt 

Method:

Dough:

Heat the butter and water in a small saucepan just until the butter begins to melt.  Turn off heat. 

Add the flour and salt to the bowl of a stand mixer and mix briefly.  

Pour in the butter water  and the whisked egg, and mix using a silicone spatula until shaggy.  Attach the dough hook and knead for 5 minutes, until soft and smooth.  If the dough seems very sticky, add one T of flour.

Cover and rest dough for 30 minutes.

Filling:

Mix all filling ingredients together, taste for seasoning, and set aside.

Assembly:

Flour one or two baking sheets and set aside.  Set a large pot of salted water to boil.

On the floured counter, roll half of the dough out until thin.  Cut into rounds using a 3" cutter.  Roll scraps into a loose ball and cover.  Using a 1 T disher, portion filling onto cut out rounds.  Using your finger, dampen half of the edge of each round, then fold dry half over and press edges together.  Place on floured baking sheet.  Repeat with remaining dough and filling.

Once water is boiling, add pierogi 10 at a time, turn heat down, and cook for 5 minutes.  Drain, repeat with remaining pierogi.

 

Onion Garnish:

Cook onion with butter and salt over low heat in a saucepan until golden and caramelized.  Set aside. 

 

Serve with onion garnish, sour cream and dill.