Pierogies Recipe

Preparation

1. 1

   Prepare the Potato Filling

   Peel and chop the potatoes into chunks, and boil them in salted water until tender. Drain and mash the potatoes until smooth. Allow to cool slightly.

2. 2

   Cook the Onions

   In a skillet, melt the butter over medium heat. Finely chop the onion and add it to the skillet. Sauté until golden brown and caramelized, about 8-10 minutes.

3. 3

   Combine Filling Ingredients

   Mix the sautéed onions into the mashed potatoes. Season with salt and black pepper. Let the mixture cool completely.

4. 4

   Make the Pierogi Dough

   In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 large egg, and 1/2 cup of water. Mix until a dough forms, then knead for about 5 minutes until smooth.

5. 5

   Roll and Cut the Dough

   On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.

6. 6

   Fill the Pierogies

   Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over and pinch the edges to seal tightly.

7. 7

   Cook the Pierogies

   Bring a large pot of salted water to a boil. Drop the pierogies in batches, cooking for about 5-7 minutes or until they float to the top. Remove and drain.

8. 8

   Serve

   Serve the pierogies hot, topped with winter truffle smetana and additional sautéed onions if desired.