Comfort food alert! If there are recipes for kind of cold, windy, unpleasant days weather wise, then this is one of them. These potato and cheddar pierogi with sour cream and caramelized onions are so satisfying and melt in your mouth. They are also quite heavy, but as I write this I have butter dripping down my chin and I can’t really complain.
I mean the dough itself contains melted butter. Just bathe me in butter and I’ll die happy, but seriously, when it starts getting colder I am noticing than I bake almost exclusively in butter. It adds that extra boost of flavour and smoothness to a simple dish, lifting it to the next level.
It is a quite popular Eastern European recipe, while the elders in my family would only ever make them with potatoes and mushrooms and serve with sour cream and vinegar, these potato and cheddar pierogi with sour cream and caramelized onions pack more flavor and hit all the right spots.
You have these lovely pillows filled with potatoes and cheese, you boil them, the filling becomes warm and cheesy-melty, then you top them with sour cream and freshly caramelized onions. I mean, of all the comfort foods, these are worth the time they take to be made. And if you are not making large batches for freezing, it actually doesn’t take that long to have a steaming bowl of pierogies on your table.
So, let’s get cooking! You will not regret making these potato and cheddar pierogi with sour cream and caramelized onions. Everyone will love them!
Potato and cheddar pierogi with sour cream and caramelized onions
Ingredients
- sour cream for serving
- fresh parsley for serving
For the dough
- 250 g all purpose flour
- 50 g melted butter
- 50 g hot water
- 1 egg
- pinch of salt
For the pierogi filling
- 4 medium sized potatoes
- 150 g grated cheddar
- ½ tsp fresh black pepper
- ½ tsp salt
- pinch of cayenne
For caramelized onions
- 3 shallots chopped
- 2 tbsp butter
- 1 tsp sugar
- ½ tsp salt
Instructions
- Boil the potatoes in salted water
- 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
- Add a pinch of salt and knead the dough for five-ish minutes and then let rest in room temperature for 30 minutes
- Cool your potatoes
- Mash the potatoes with a fork or a potato masher and mix with the cheese, add the pepper, salt and pinch of cayenne
- Roll the dough on a well floured surface until it is about 3 mm thick
- Using a pastry ring or a glass make round pierogi wrappers, place them on a well floured surface so they don't stick together
- Fill each pierogi with a heaping teaspoon of filling, wet the sides of the dough, fold over, pinch to seam
- 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
- Boil the pierogies in batches for 5 minutes, or until they float. Drain
- Serve with a dollop of sour cream and the caramelized onions and fresh chopped parsley