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Potato and cheddar pierogi with sour cream and caramelized onions
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Servings:
Author:
Prep Time
1 hour
Cook Time
1 hour
Course:
Main Course
Dinner
Comfort food
dumplings
entertaining
Cuisine:
Asian
seasonal
European
Keywords:
Potatoes
caramelized onions
dumplings
pierogi
🧂 Ingredients
sour cream
for serving
fresh parsley
for serving
250 g
all purpose flour
50 g
melted butter
50 g
hot water
1
egg
pinch of salt
4
medium sized potatoes
150 g
grated cheddar
½ tsp
fresh black pepper
½ tsp
salt
pinch of cayenne
3
shallots
chopped
2 tbsp
butter
1 tsp
sugar
½ tsp
salt
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Instructions
1
Boil the potatoes in salted water
2
Make the dough by mixing the flour with the butter and water and then adding the
egg. Not at the same time so you don’t accidentally cook the egg
3
Add a pinch of salt and knead the dough for five-ish minutes and then let rest
in room temperature for 30 minutes
4
Cool your potatoes
5
Mash the potatoes with a fork or a potato masher and mix with the cheese, add
the pepper, salt and pinch of cayenne
6
Roll the dough on a well floured surface until it is about 3 mm thick
7
Using a pastry ring or a glass make round pierogi wrappers, place them on a well
floured surface so they don't stick together
8
Fill each pierogi with a heaping teaspoon of filling, wet the sides of the
dough, fold over, pinch to seam
9
In a pan melt 2 tbsp butter and add the shallots. Fry for 8 minutes stirring and
add the sugar and salt before removing from the heat, but leave them in the pan
10
Boil the pierogies in batches for 5 minutes, or until they float. Drain
11
Serve with a dollop of sour cream and the caramelized onions and fresh chopped
parsley
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