Description
Delicious potato and cheese dumplings, also known as pierogi, that are easy to make and perfect for any occasion.
Ingredients
Scale
- 4 cups All-purpose flour (plus extra for dusting)
- 1/2 teaspoon Salt
- 1 cup Boiling water
- 3 tablespoons Clarified butter
- 1 large Egg (in room temperature)
- 1 1/2 pounds Russet potatoes
- 1 1/4 cups Cheddar cheese (finely chopped or shredded)
- 1 large Onion (finely chopped)
- 2 tablespoons Clarified butter
- Salt (to taste)
- Fine black pepper (to taste)
- 4 tablespoons Unsalted butter (for serving)
Instructions
- Prepare the dough: In a large mixing bowl, sift the flour and add salt. In a separate bowl, melt the butter in boiling water. Gradually add the water with melted butter to the flour, mixing with a spoon until combined. Add the egg and mix well.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Cover and let rest for 30 minutes.
- Boil the potatoes: Peel and rinse the potatoes. Put them in a pot, cover completely with cold water and add 1 tablespoon of salt. Boil on medium heat for about 20 minutes, or until soft. Drain the water and mash. Leave to cool completely.
- Sauté the onions: Melt the butter on a skillet or a nonstick pan. Sauté the chopped onion on medium heat in clarified butter, until golden and soft, about 7-10 minutes. Set aside to cool.
- Mix the ingredients for the filling: Mash the boiled potatoes again, until smooth. Combine with cheese, salt, and pepper. Add the cooled, sautéed onions, and mix well. Taste, and add salt and pepper if needed.
- Cut out the dough: Divide the dough into four parts. Roll out one part on a floured surface until thin (around 2 millimeters). Cover the other pieces with a cotton cloth. Cut out circles using a glass or a cookie cutter around 3 inches in diameter.
- Form the Pierogi: Take the circle of dough into your hand and slightly stretch it. Place a spoonful of filling on each dough circle, fold in half to form a semi-circle, and press edges to seal. Pinch again the edges, creating ruffles.
- Cook the Pierogi: Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the surface, then continue cooking for about 1-2 minutes more. Remove with a slotted spoon.
- Fry the pierogi in butter: In a large skillet, melt 4 tablespoons of butter over medium heat. Add boiled pierogi in batches, frying until each side for about 2 minutes or until they are golden and crispy.
- Serve Hot: Serve your crispy butter-fried pierogi with sour cream and caramelized onions on the side.
Notes
- Ensure the potatoes are completely cooled before mixing with other ingredients for the filling.
- For a vegetarian option, use vegetable butter instead of clarified butter.
- These dumplings can be frozen before cooking for later use.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg