Polish Pierogi with Potato and Cheese Filling

Instructions

1. 1

   Make the dough: In a large bowl, combine flour and 1 tsp salt. Create a well in the center and add eggs and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain completely and mash until smooth. While still warm, mix in cheddar cheese, cream cheese, and 2 tbsp butter. Season with salt and pepper to taste. Let cool slightly.

3. 3

   Roll the dough: Divide dough into two portions. On a well-floured surface, roll one portion to 1/8-inch thickness. Use a 3-inch round cutter or glass to cut circles, re-rolling scraps as needed.

4. 4

   Fill the pierogi: Place 1 tablespoon of potato filling in the center of each circle. Fold dough over to create a half-moon shape. Press edges firmly together, ensuring no air pockets remain. Crimp edges with a fork to seal completely. Place on a floured baking sheet.

5. 5

   Boil the pierogi: Bring a large pot of salted water to a gentle boil. Working in batches of 8-10, carefully drop pierogi into the water. Stir gently to prevent sticking. When pierogi float to the surface (about 3-4 minutes), cook for an additional 2 minutes. Remove with a slotted spoon and drain.

6. 6

   Prepare the onion topping: In a large skillet, melt remaining 2 tbsp butter over medium heat. Add diced onion and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized.

7. 7

   Pan-fry pierogi (optional but recommended): Add boiled pierogi to the skillet with caramelized onions. Cook for 2-3 minutes per side until golden and crispy.

8. 8

   Serve immediately topped with caramelized onions and a generous dollop of sour cream.