Pierogies

Serves: 3-4

Prep Time: ~1 hour

Cook Time: ~15 min

Pierogies are European dumplings that are stuffed with a sweet or savory filling. You can boil them, fry them, or do both. They are best served warm, with sour cream and with extra caramelized onions on the side.

Dough

2 ½ cups flour

2 tbs melted butter (¼ stick)

¼ cup milk

1 ½ eggs

½ tsp salt

½ pint sour cream

Filling

2 ½ lbs yukon gold or russet potatoes

4 oz of cream cheese

½ tsp salt

Extra

2-3 large onions, finely diced

Extra butter to cook with

Instructions

1. Bring a large pot of salted water to a boil, toss in the peeled and halved potatoes, and cook until they are soft (approx. 25 min)

2. Combine all the dough ingredients and knead until smooth (approx. 12 min). Rest the dough for 10 min.

3. While the dough is resting, completely fold in the cream cheese and salt into the potatoes and continue to mash them all together.

4. Cut the dough into fourths. Keep covered with a towel, and roll out one fourth at a time on a lightly floured surface. Roll the dough out until about ¼ inch in thickness. Using a cookie cutter, form into a circle. They should be around 2-3 inches in diameter.

5. Flip the dough over and place 1 spoonful (approx. 1 tbs) of filling into the center. Seal the dumplings using your hands, or a fork.

6. In a large skillet over medium heat, cook a generous amount of finely chopped onions in butter, until the onions are caramelized.

7. In a large pot of salted water, boil the pierogies for 6-8 minutes. They will float when they are ready. Transfer them into the large skillet and cook for a few minutes in butter, or until you get the crispy and browning you desire.

8. Garnish with a little salt and pepper. Serve with sour cheese and extra onion, if desired. Enjoy!