Pierogi with Potato and Cheese

Cuisine

Polish

Servings

6

Total time

2 hr

Prep

1 hr 15 min

Cook

45 min

Difficulty

hard

Ingredients

• 1.5 Pound Yukon Gold potatoes, peeled and cut into 1-inch pieces - 1 1/2 pounds (680 g), Peeled and cut into 1-inch pieces; metric equivalent given as 680 g.
• 6 Ounce sharp cheddar cheese, grated - 6 ounces (170 g), Metric equivalent given as 170 g.
• 6 Ounce yellow onion, finely diced - 6 ounces (170 g), Metric equivalent given as 170 g.
• 4.5 Cup all-purpose flour - 4 1/2 cups (540 g), divided, Metric equivalent given as 540 g; divided, with 4 cups for the dough and remaining 1/2 cup for dusting and rolling.
• 1 Each large egg - 1 large egg (50 g without shell), 50 g without shell.
• 1 Cup warm water - 1 cup (240 ml), Metric equivalent given as 240 ml.
• 6 Tablespoon unsalted butter - 6 tablespoons (85 g), divided, Metric equivalent given as 85 g; divided, with portions used for sautéing onion, dough, and finishing.
• 4 Teaspoon fine sea salt - 4 teaspoons (24 g), divided, Metric equivalent given as 24 g; divided among potato boiling water, filling, dough, and pierogi boiling water.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon (1 g), Metric equivalent given as 1 g.

Instructions

1. Prepare filling ingredients

   1. *Peel and cut* the Yukon Gold potatoes, *finely dice* the yellow onion, and *grate* the sharp cheddar cheese before starting the filling.

2. Boil and mash the potatoes

   2. Place the potatoes in a large pot, cover with water, add *1 teaspoon fine sea salt*, and *boil until fork-tender*, 12 to 15 minutes. Drain well, return to the pot, and mash until smooth.

3. Make the potato-cheese filling

   3. Melt *2 tablespoons unsalted butter* in a skillet over medium heat, add the onion, and cook until *soft and golden*, 8 to 10 minutes. Stir the onion, cheddar, 1 teaspoon fine sea salt, and black pepper into the potatoes, then *cool the filling until no longer hot*.

4. Mix and knead the dough

   4. In a large bowl, mix *4 cups all-purpose flour* with *1/2 teaspoon fine sea salt*. Stir in the egg, warm water, and *2 tablespoons melted unsalted butter* until a shaggy dough forms, then knead for 5 to 7 minutes until smooth.

5. Rest and roll the dough

   5. Cover the dough with a clean towel and *let it rest for 30 minutes*. Divide the dough in half, keeping one half covered while you roll the other half on a surface dusted with some of the remaining *1/2 cup flour* to about *1/8 inch thick*.

6. Fill and shape the pierogi

   6. Cut dough rounds with the cutter, place *1 tablespoon potato-cheese filling* in the center of each round, and *pinch the edges tightly to seal*. Gather and reroll scraps as needed. Repeat with the remaining dough and filling, keeping shaped pierogi covered with the towel on a lightly floured tray. You should have about 48 to 52 pierogi.

7. Boil the pierogi

   7. Bring a large pot of water to a gentle boil and add the remaining *1 1/2 teaspoons fine sea salt*. Boil pierogi in batches, stirring gently once to prevent sticking, until they *float to the surface*, then cook 2 minutes longer.

8. Butter and serve

   8. Lift the pierogi out with a slotted spoon and transfer to a bowl. Toss with the remaining *2 tablespoons melted unsalted butter* and serve *warm and tender*.