Pierogi with Potato and Cheese

Servings: 6 · Prep: 75 min · Cook: 45 min · Total: 120 min

Ingredients

• 1 1/2 lb Yukon Gold potatoes
• 6 oz sharp cheddar cheese
• 6 oz yellow onion
• 4 1/2 cups all-purpose flour
• 1 each large egg
• 1 cup warm water
• 1/4 cup + 2 tablespoons unsalted butter
• 1 tablespoon + 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Equipment

Large pot; Large mixing bowl; Medium mixing bowl; Slotted spoon; Rimmed baking sheet; Clean kitchen towel; Potato masher; Medium skillet; Rolling pin; 3-inch round cutter; large pot; large mixing bowl; medium mixing bowl; slotted spoon; rimmed baking sheet; clean kitchen towel; potato masher; medium skillet; rolling pin

Steps

1. Prepare filling ingredients. Peel and cut the Yukon Gold potatoes, finely dice the yellow onion, and grate the sharp cheddar cheese before starting the filling.
   • 1 1/2 pounds yukon gold potatoes — peeled and cut into 1-inch pieces
   • 6 ounces yellow onion — finely diced
   • 6 ounces cheddar cheese — grated

   Use stable cutting surfaces for the potatoes and onion, and keep fingers clear of the grater while grating cheese.

2. Boil and mash the potatoes. 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.
   • 1 1/2 pounds yukon gold potatoes — peeled and cut into 1-inch pieces
   • 1 teaspoon salt

   Keep hands and face away from steam when draining the hot potatoes.

3. Make the potato-cheese filling. 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.
   • 2 tablespoons butter
   • 6 ounces yellow onion — finely diced
   • 6 ounces cheddar cheese — grated
   • 1 teaspoon salt
   • 1/2 teaspoon Ground Black Pepper
   • 1 1/2 pounds yukon gold potatoes — peeled and cut into 1-inch pieces
4. Mix and knead the dough. 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.
   • 4 cups all-purpose flour
   • 1/2 teaspoon salt
   • 1 Each egg
   • 1 cup Water
   • 2 tablespoons butter
5. Rest and roll the dough. 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.
   • 1/2 cup all-purpose flour
6. Fill and shape the pierogi. 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. 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.
   • 1 1/2 teaspoons salt

   Keep hands and face away from steam while boiling the pierogi.

8. Butter and serve. 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.
   • 2 tablespoons butter

https://plumtally.com/recipes/pierogi-with-potato-and-cheese-rx8peyqayb74