Potato and Cheddar Pierogi

Tender Eastern-European dumplings filled with potato and cheddar, boiled then pan-fried in butter with caramelized onions.

Ingredients

• 3 cups all-purpose flour
• 1 large egg
• 1/2 cup sour cream
• 4 tablespoons unsalted butter, softened
• 1/2 cup warm water, as needed
• 1 teaspoon salt
• 2 lb russet potatoes, peeled and boiled
• 1.5 cups shredded sharp cheddar
• 2 large onions, thinly sliced
• 6 tablespoons unsalted butter, for cooking
• Sour cream and chives, for serving

Directions

1. Make the dough: mix the flour, egg, sour cream, softened butter and salt, adding warm water until a soft dough forms. Knead briefly, wrap and rest 30 minutes.
2. Mash the warm potatoes with the cheddar and season well with salt and pepper; cool.
3. Cook the sliced onions in 3 tablespoons butter over medium-low heat until deeply caramelized, about 20 minutes.
4. Roll the dough thin and cut into 3-inch rounds. Place a spoon of filling on each, fold over and crimp the edges sealed.
5. Boil the pierogi in salted water until they float, about 3 minutes; drain.
6. Pan-fry the boiled pierogi in the remaining butter until golden, then toss with the caramelized onions. Serve with sour cream and chives.

Notes

Reflecting Michael Symon’s Eastern European heritage and his love of pierogi.