Monika's Pierogi Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center. Add 1 large egg, 1/2 cup sour cream and 2 tbs melted butter. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbs at a time. Form into a ball, wrap in plastic and rest at room temperature for 30 minutes.

Cook potatoes

Place peeled and cut 1.25 kg russet potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer until tender, about 15–20 minutes. Drain thoroughly and return to the pot.

Mash potatoes with a potato masher or ricer until smooth. Add 1 tsp salt (for mash), 1/2 tsp black pepper and 1.5 cups shredded sharp cheddar while potatoes are hot; stir until cheese melts and is fully incorporated. Taste and adjust seasoning. Allow filling to cool to near room temperature (about 15–20 minutes) before assembling pierogi to avoid weakening the dough.

Divide rested dough into 2 portions. Roll one portion on a lightly floured surface to about 1/8-inch thickness. Using a 3-inch round cutter (or glass), cut circles for pierogi. Gather scraps, re-roll and repeat with second portion.

Place about 1 heaping teaspoon (approx. 15 g) of cooled cheddar mash in the center of each circle. Moisten edges with a little water, fold dough over to form a half-moon and press edges to seal. Crimp the edges with a fork to ensure a tight seal. Place finished pierogi on a lightly floured tray.

Heat 2 tbs olive oil and 1 tbs butter in a medium skillet over medium-low heat. Add 3 cups thinly sliced yellow onions and 1/2 tsp salt. Cook slowly, stirring occasionally, until onions are deeply golden and very soft, about 25–35 minutes.

When onions are soft and caramelized, stir in 2 tbs brown sugar, 2 tbs balsamic vinegar and 2 tbs water. Increase heat briefly to medium and cook for 2–3 minutes until mixture is jammy. Season with 1/4 tsp black pepper. Remove from heat and let cool slightly. Keep warm until serving.

In a small bowl whisk 1 tbs lemon juice, 1.5 tbs extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Add 4 sliced celery stalks and 2 tbs chopped parsley. Toss to combine and let sit at room temperature for at least 10 minutes to mellow and marry flavors.

Bring a large pot of salted water to a rolling boil. Working in batches, drop pierogi into boiling water and stir gently to prevent sticking. When they float (about 3–4 minutes), cook 1 additional minute then remove with a slotted spoon and drain.

In a large skillet melt 2 tbs unsalted butter over medium heat. Add boiled pierogi in a single layer (work in batches) and fry until bottoms are golden and slightly crisp, about 2 minutes per side.

To plate: spoon a tablespoon of onion jam onto each serving plate, top with 3–4 fried pierogi. Add a small mound (about 2–3 tbs) of celery salad alongside. Dollop 1.5 tbs of crème fraîche on top of the pierogi or to the side. Sprinkle chopped chives and season with salt and freshly ground black pepper to taste. Serve immediately.