With the crazy amount of free time I have due to California’s shelter-in-place guidelines, I decided to try out some new recipes. I’ve always wanted to make pierogies, but I thought that they would be very difficult and time consuming. Surprisingly, they were pretty straightforward to make and super delicious! This recipe is inspired by Half Baked Harvest’s recipe.
Cheddar Pierogies with Caramelized Onions
Yield: 4-6 Servings (~30 pierogies) –
Prep Time: 1 hour
Cook Time: 30 minutes
- 1 cup all purposed flour
- 0.5 teaspoon kosher salt
- 1 tablespoons salted butter, melted
- 0.5 cup plain full fat greek yogurt, plus more for serving
- 0.5 large egg
- 2 Russet potatoes, peeled and quartered (about 1.5 pounds)
- 1 tablespoons salted butter, at room temperature
- 1 cups shredded sharp cheddar cheese
- 1 tbsp plain yogurt
- kosher salt and black pepper
Onion Butter Sauce
- 2 tablespoons salted butter
- 1 yellow onions, thinly sliced
- 1.5 tablespoons apple cider vinegar
How to Make It
- Dough: In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
- Filling: Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and yogurt. Season to taste with salt and pepper.
- Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out.
- When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
- Butter sauce: Heat a skillet over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider vinegar, season with salt and pepper and continue cooking another 10-15 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and boiled pierogies and cook 2-3 minutes, until the butter is browned and pierogies are slightly crispy. Remove from the heat. Serve!