Pierogi Recipe
Hand-rolled dough filled with potato, chives and blended cheeses. Sautéed in butter with caramelized onions and scallions, served with crème fraiche.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the egg and water. Gradually add the wet ingredients to the flour, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a cloth and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Peel and boil the potatoes in salted water until tender, about 15 minutes. Drain and mash the potatoes in a bowl. Mix in the chives, cream cheese, cheddar cheese, and salt until well combined. Set aside to cool.
Assembling and Cooking
- 3
Assemble the Pierogi
Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter (about 3 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- 4
Cook the Pierogi
Bring a large pot of salted water to a boil. Add the pierogi in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 5
Sauté the Topping
In a large skillet, melt the butter over medium heat. Add the sliced onion and sauté until caramelized, about 10 minutes. Stir in the scallions and cook for an additional 2 minutes.
- 6