Pierogies
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Water1 large
Egg2 tsps
Vegetable Oil1 tsp
Salt680 g
Baking Potatoes (russet)1 tsp
Black Pepper1 tsp
Ground Nutmeg2 cup
Unsalted ButterDirections:
1
Make dough: Put flour in a large shallow bowl and make a well in center
2
Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour
3
Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms
4
Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft)
5
Invert a bowl over dough and let stand at room temperature 1 hour
6
Put flour in a large shallow bowl and make a well in center
7
Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour
8
Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms
9
Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft)
10
Invert a bowl over dough and let stand at room temperature 1 hour
11
Make filling while dough stands: Peel potatoes and cut into 1-inch pieces
12
Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes
13
Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth
14
When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands
15
Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over)
16
Peel potatoes and cut into 1-inch pieces
17
Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes
18
Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth
19
When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands
20
Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over)
21
Make onion topping: Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes
22
Remove from heat and season with salt and pepper
23
Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes
24
Remove from heat and season with salt and pepper
25
Form and cook pierogies: Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter
26
Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling
27
Pinch edges together to seal completely
28
(If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking
29
) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel
30
Form more pierogies in same manner
31
Bring a 6- to 8-quart pot of salted water to a boil
32
Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface
33
Transfer as cooked with a slotted spoon to onion topping and toss gently to coat
34
Cook remaining pierogies in same manner, transferring to onions
35
Reheat pierogies in onion topping over low heat, gently tossing to coat
36
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter
37
Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling
38
Pinch edges together to seal completely
39
(If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking
40
) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel
41
Form more pierogies in same manner
42
Bring a 6- to 8-quart pot of salted water to a boil
43
Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface
44
Transfer as cooked with a slotted spoon to onion topping and toss gently to coat
45
Cook remaining pierogies in same manner, transferring to onions
46
Reheat pierogies in onion topping over low heat, gently tossing to coat