Potato Cheese Pierogi

Tender homemade pierogi filled with creamy cheddar mashed potatoes and sweet sautéed onion, boiled until light and fluffy, then finished in browned butter.

Prep: 50 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups all-purpose flour
• 1 large egg
• 0.75 cup water
• 1.5 pounds potatoes
• 1 cup cheddar cheese
• 1 medium yellow onion
• 6 tablespoons butter
• 2 teaspoons salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Whisk the flour and 1 teaspoon of the salt in a large bowl. Beat the egg with the water, pour into the flour, and stir until a shaggy dough forms. Knead on a lightly floured surface for 5 to 7 minutes, until smooth and soft. Cover and rest for 30 minutes. (about 37 min)
2. Peel and cut the potatoes into 1-inch pieces. Place in a pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook for 12 to 15 minutes, until fork-tender. Drain well and mash until smooth. (about 15 min)
3. While the potatoes cook, finely chop the onion. Melt 2 tablespoons butter in a skillet over medium heat and cook the onion for 8 to 10 minutes, stirring occasionally, until soft and golden. Stir half of the onion, the cheddar, and black pepper into the warm mashed potatoes. Cool until easy to handle. (about 10 min) — Medium heat
4. Divide the dough into 24 pieces. Roll each piece into a 3-inch round. Place about 1 tablespoon filling in the center, fold the dough over, and press the edges firmly to seal. Keep shaped pierogi covered while assembling. (about 25 min)
5. Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches so they do not crowd the pot. Stir once after adding them and boil for 3 to 4 minutes after they float, until the dough is tender. Transfer to a lightly oiled plate or tray. (about 12 min) — Gentle boil
6. Melt the remaining 4 tablespoons butter in the skillet over medium heat. Add the boiled pierogi and cook for 2 to 3 minutes per side, until lightly golden. Spoon the remaining sautéed onion over the pierogi and serve hot. (about 8 min) — Medium heat