Potato, Cheese, and Onion Peirogi
Large bowl
Stock pot
Sauté pan
Potato ricer
Rolling pin and 3-inch round cutter
Baking sheets & Parchment paper
1.
Prepare the dough: In a large bowl, combine the flour, salt, sour cream, and eggs. Roll the dough onto a lightly floured surface and knead for five to seven minutes until smooth. Dust the work surface with additional flour as needed. Alternatively, you can use a stand mixer fitted with a dough hook and knead for seven minutes. Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 minutes at room temperature.
2.
Prepare the filling: Peel the potatoes and cut them into quarters. Place them in a large stockpot with a teaspoon of salt and cover with cold water by two inches. Bring to a boil over high heat, then reduce the heat and simmer until tender, about 25 minutes.
3.
While the potatoes cook, finely chop the onions. In a large pan over medium heat, melt the butter, add the onions, and season with salt and pepper. Cook gently until the onions turn a rich gold or amber color, adjusting the heat as needed. Avoid browning them too quickly—let the onions caramelize slowly for about 30 minutes or longer, if needed.
4.
Drain the cooked potatoes and transfer them to a large bowl. Use a potato ricer to rice the potatoes. Add the caramelized onions and cheese, season with salt and pepper, and stir to combine. Set the filling aside to cool.
5.
Divide the dough into two pieces. Place one piece on a floured surface and keep the other under the damp towel to stay moist. Roll out the dough until it’s about ⅛ inch thick. Using a round cutter, cut out about 15 disks.
6.
Assemble the pierogi: Keep a cup of water nearby. Place a little less than a tablespoon of filling in the center of each dough disk. Lightly wet the edge of one half of the disk with water using your finger. Fold the dry half over the filling and press it against the wetted edge to seal. Pinch the middle, then work along the edges to fully seal. For a crimped pattern, push the edge between your thumb and finger, or use a fork to press the edges. Place the pierogi on a parchment-lined baking sheet. Repeat with the remaining dough. At this point, you can freeze the pierogi by arranging them in a single layer on the baking sheet. Once frozen, transfer them to a container or freezer bags for later use.
7.
To cook the pierogi, bring a large pot of salted water to a boil. Cook the pierogi in batches to prevent overcrowding. Once they float to the top, cook for an additional 2 minutes. Use a slotted spoon to transfer them to a baking sheet lined with a rack to drain. Repeat with the remaining pierogi.
8.
Serve the pierogi as they are, topped with browned butter and sour cream, or pan-fry them in butter until golden brown.
Ingredients
For the dough:
- 5 ¾ cups/750 grams all-purpose flour plus more for dusting
- ½ teaspoon salt
- 1 pint/2 cups/455 grams sour cream
- 3 medium eggs, beaten
For the filling:
- ½ pound Yukon gold potatoes
- Salt and pepper
- 1 ½ pound/670 grams yellow onions, about three
- 3 tablespoons unsalted butter
- 1 cup/8 ounces/225 grams quark cheese or white cheddar
Cook's Notes
My babcia, Katarzyna Genowefa Kolano Wołosz, came to the US on the ship Kronprinzessin Cecilie through Ellis Island in 1913. She and dziadzio made their home in Garfield, New Jersey, raising my dad, his eight sisters, and his brother. Around holidays, such as Easter, I like to make pierogi for my family, especially for my dad.
I use babcia’s dough recipe; however, I use my own, more traditional, filling recipe.
It is interesting to note the American ingredients available at that time. Babcia’s recipe calls for two kinds of cheese; among her choices were Velvetta and Kraft Singles.
I remember being very young, visiting their Garfield home, and helping make pierogi by opening the plastic wrap of many Kraft Singles. That immigrant generation had to learn to make do with what they had.
I give a traditional Polish potato and cheese filling recipe using quark, an Eastern European cheese now easily found at better grocery stores. White cheddar works well too. I also use onions sautéed for some time because I like a little more depth of flavor.
I have recently been pairing these with our Napa Valley Chardonnay.