Homemade Pierogi (Print Version)
# Ingredients:
01 -
1/2 cup sour cream, at room temperature.
02 -
4 tablespoons unsalted butter, softened.
03 -
1 large egg.
04 -
240 grams all-purpose flour.
05 -
1/2 teaspoon table salt.
06 -
12 ounces Russet potatoes, peeled and cut 1/2 inch thick.
07 -
1/3 cup farmer's cheese.
08 -
3/4 cup finely shredded cheddar cheese.
09 -
2 tablespoons finely chopped cooked bacon (optional).
10 -
2 tablespoons minced green onions.
11 -
1/4 teaspoon salt.
12 -
1/4 teaspoon black pepper.
13 -
1/8 teaspoon onion powder.
14 -
1/8 teaspoon garlic powder.
15 -
1/8 teaspoon paprika.
16 -
1/8 teaspoon dried dill (optional).
17 -
9 tablespoons unsalted butter (for sauce).
18 -
1 medium yellow onion, diced.
# Instructions:
01 -
Mix sour cream, butter and egg in stand mixer. Add flour and salt, mix until dough forms. Knead gently until smooth and slightly sticky. Split into three pieces and chill for 1 hour.
02 -
Boil potatoes until tender. Mash with butter and farmer's cheese. Mix in cheddar, bacon, green onions and seasonings. Let cool completely.
03 -
Roll chilled dough to 1/8 inch thickness. Cut 3-inch circles. Place filling in center, wet edges with water, fold and seal tightly. Keep covered with damp cloth.
04 -
Caramelize diced onions in butter until golden. Set aside. Add more butter to pan for sauce base.
05 -
Boil pierogi until they float, about 4-5 minutes. Pan fry in butter until golden brown. Add caramelized onions and some cooking water to make sauce.
# Notes:
01 -
Can be frozen for up to 1 month. Cook from frozen, adding extra boiling time.
02 -
Filling and onions can be made 3 days ahead. Dough can chill up to 48 hours.
03 -
For large batches, boil all pierogi first, then pan fry with sauce in batches.