Polish Lazy Cheese Pierogi

Ingredients

• 2 cups all-purpose flour
• 2 whole large eggs
• ¾ cup whole milk ricotta cheese or farmer's cheese
• ½ teaspoon salt
• 1 lb russet potatoes
• 1 cup sharp cheddar cheese, grated
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 whole medium yellow onion
• ½ cup sour cream
• 2 tablespoons fresh chives, finely chopped
• 0 pinch salt and pepper to taste

Instructions

1. 1

   Start by preparing the filling. Peel 1 lb of russet potatoes and cut them into 2-inch chunks. Place them in a medium pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until a fork pierces them easily, about 12-15 minutes. Drain well in a colander and return to the pot.

2. 2

   Mash the hot potatoes with a potato ricer or masher until completely smooth — lumps will make the mixture grainy. Stir in 1 cup of grated sharp cheddar cheese, 0.25 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper. Set aside and let cool for 5 minutes.

3. 3

   While the potatoes cook, make the dough. In a large mixing bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of salt. Create a well in the center and crack in 2 large eggs. Add 0.75 cup of whole milk ricotta cheese or farmer's cheese to the well.

4. 4

   Using a fork, beat the eggs and ricotta together, then gradually pull the flour into the wet ingredients. Once shaggy, switch to your hands and knead until a soft, slightly sticky dough forms, about 2-3 minutes. The dough should be softer than pasta dough but hold together. If too wet, dust with a tablespoon more flour.

5. 5

   Fill a large pot with 3 quarts of salted water and bring to a rolling boil over high heat. While the water heats, dust your work surface with flour. Divide the dough into 4 equal pieces and, working with one piece at a time, roll it into a rope about 1 inch thick and 12 inches long, using your palms — keep extra flour nearby so it doesn't stick.

6. 6

   Using a sharp knife or bench scraper, cut each rope into 1-inch pieces. Flatten each piece slightly with your palm to make a small oval, then place about 1 teaspoon of the cooled potato-cheese filling in the center of each. Fold the dough over the filling to create a small half-moon or pillow shape, pressing the edges to seal — they don't need to be perfect; rustic is authentic.

7. 7

   Working in batches of 8-10 to avoid crowding, gently drop the pierogi into the boiling salted water. They'll sink initially. Stir gently once with a wooden spoon to prevent sticking. Once they all float to the surface — about 3-4 minutes — let them cook for another 1-2 minutes until they feel tender when pressed with a slotted spoon. Transfer to a colander with a slotted spoon. Repeat with remaining pierogi.

8. 8

   While the last batch cooks, prepare the caramelized onions. Dice 1 medium yellow onion into 0.25-inch pieces. Set a 12-inch skillet over medium-high heat and add 3 tablespoons of unsalted butter. Once the butter foams and the foam subsides, add the diced onions and cook, stirring occasionally, until they turn deep golden brown and begin to crisp at the edges, about 8-10 minutes. You should smell a rich, sweet aroma. Season with a pinch of salt and pepper.

9. 9

   Add all the cooked pierogi to the skillet with the caramelized onions and butter. Gently fold together, being careful not to break them, until everything is coated and warmed through, about 1-2 minutes.

10. 10

    Transfer the pierogi to a serving platter. Dollop with 0.5 cup of sour cream, scatter 2 tablespoons of fresh chopped chives over the top, and taste for salt and pepper, adjusting as needed. Serve immediately while the dumplings are warm and the edges are still crispy from the butter.

Tools you’ll need

• medium pot
• colander
• potato ricer or masher
• large mixing bowl
• fork and whisk
• work surface for kneading
• flour for dusting
• sharp knife or bench scraper
• large pot (3-quart capacity)
• wooden spoon
• slotted spoon
• 12-inch skillet

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