Pierogi With Caramelized Onions
Soft Polish dumplings filled with creamy potato and cheese, topped with golden caramelized onions and sour cream. A comforting vegetarian classic that's surprisingly simple to make at home.
- Total time
- 50 min
- Servings
- 4
- Calories
- 480
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- 1 whole large egg
- ½ cup sour cream
- ½ teaspoon salt
- 2 tablespoons water
- 1 lb russet potatoes
- 1 cup sharp cheddar cheese
- 2 tablespoons butter
- 1 pinch salt and black pepper
- 3 medium yellow onions
- 3 tablespoons butter
- ¾ cup sour cream
- 1 tablespoon fresh dill
Instructions
- 1
Peel and cube potatoes, then boil in salted water for 12 minutes until fork-tender.
- 2
Drain potatoes and mash with butter, then stir in shredded cheese and season with salt and pepper. Cool for 10 minutes.
- 3
Mix flour and salt in a bowl. Create a well in the center and add egg and sour cream.
- 4
Stir together with a fork, adding water as needed until shaggy dough forms. Knead for 3 minutes until smooth. Let rest 15 minutes covered.
- 5
Slice onions thinly and cook in butter over medium heat for 20 minutes, stirring frequently, until deep golden and soft.
- 6
Roll dough to 1/8-inch thickness on floured surface. Cut circles with a 3-inch cutter. Fill each with 1 tablespoon filling, fold, and seal edges.
- 7
Bring a pot of salted water to boil. Cook pierogi 5-7 minutes until they float and cook 1 minute more. Remove with slotted spoon.
- 8
Serve warm pierogi topped with caramelized onions, sour cream, and fresh dill.
Tools you’ll need
- large pot
- 9-inch cast iron skillet
- wooden spoon
- 3-inch pastry cutter
- fork
- potato masher
- colander
- slotted spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
