Polish Pierogi with Caramelized Onions

Ingredients

• 1.5 cups all-purpose flour
• 1 whole egg
• ¼ cup water
• ½ teaspoon salt
• 1 whole russet potato, medium
• 1 whole yellow onion, large
• 2 tablespoon butter
• ½ cup sour cream

Instructions

1. 1

   Pour 1.5 cups flour into a large mixing bowl, make a well in the center with your fingers, and crack the egg into it.

2. 2

   Add 0.25 cup water and 0.5 teaspoon salt to the egg, then stir with a wooden spoon, gradually mixing flour from the sides until a shaggy dough forms.

3. 3

   Dust your work surface with flour, place the dough on it, and knead by pressing with the heel of your hand, folding the dough back onto itself, and rotating a quarter turn; repeat for 8 minutes until the dough is smooth and elastic, not sticky.

4. 4

   Cover the dough with a clean kitchen towel and let it rest at room temperature while you prepare the filling.

5. 5

   Place the potato in a small pot, cover with cold water, set the pot on the stove over high heat, and bring to a boil.

6. 6

   Reduce the heat to medium and simmer until a fork slides easily through the potato, about 12–15 minutes.

7. 7

   Drain the potato in a colander, wait until cool enough to handle, then peel away the skin with your fingers or a small knife.

8. 8

   Place the peeled potato in a small bowl and mash it with a fork until completely smooth with no lumps, then set aside.

9. 9

   Place the large onion on a cutting board with the root end pointing away from you, slice off the papery skin and root end, then slice the onion lengthwise from top to bottom into thin half-moons, about 1/8 inch thick.

10. 10

    Place a 12-inch skillet on the stove over medium heat, add 2 tablespoons butter, and once it melts and foams, add the sliced onion.

11. 11

    Stir the onion with a wooden spoon once every 30 seconds, cooking until the edges turn deep golden brown, about 12–15 minutes; if it looks dry, add 1 tablespoon water.

12. 12

    Taste a piece—it should be very soft and taste like caramel sugar. Pour the onion onto a plate and set aside.

13. 13

    Dust your work surface with flour again, remove the dough from under the towel, and roll it into a flat disk about 1/8 inch thick using a rolling pin.

14. 14

    Using a 3-inch round cookie cutter or the rim of a glass, cut circles from the dough; gather scraps, re-roll, and cut more until no dough remains.

15. 15

    Place 1 heaping teaspoon of mashed potato in the center of each circle, fold the dough in half to create a half-moon, then press the curved edge firmly with your fingers to seal.

16. 16

    Bring a large pot of salted water to a rolling boil over high heat—the water should bubble vigorously and steam should rise steadily.

17. 17

    Gently lower the pierogi into the boiling water one at a time using a slotted spoon, wait until all of them float to the surface, then cook for 2 minutes more after the last one floats.

18. 18

    Use a slotted spoon to lift each pierogi from the water and transfer it to a plate.

19. 19

    Divide the pierogi between two bowls or plates, top with the caramelized onion, add a dollop of sour cream, and serve immediately.

Tools you’ll need

• large mixing bowl
• wooden spoon
• work surface (cutting board or counter)
• kitchen towel
• small pot
• colander
• small bowl
• fork (for mashing and sealing)
• cutting board
• chef's knife
• 12-inch skillet
• rolling pin
• 3-inch round cookie cutter or glass
• large pot
• slotted spoon

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