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Carmelized Onion & Cheddar Pierogi

  • Makes about 20 pierogies.

  • For the Dough:

  • 2 C All Purpose Flour
  • 1/2 C Sour Cream
  • 1 ea Egg
  • 1 ea Egg Yolk
  • 1 T Kosher Salt

Combine all ingredients in a stand mixer fitted with a paddle. Mix on medium speed until the dough comes together in a few large balls. Wrap the dough in plastic wrap and refrigerate for one hour to one day.

  • For the Filling:

  • 1 ea large Idaho Potato
  • 1/2 small Yellow Onion, Julienned
  • 2 T Butter
  • 1/4 C Sour Cream
  • 1/2 C Milk
  • 1 T fresh Parsley, chopped
  • 3/4 C Adams Reserve Cheddar, grated

Bake the potato at 350°F. for 40 minutes or until a fork inserts easily, cool and peel. Sauté the onion in a pan over medium heat with the butter until golden brown. Combine all the remaining ingredients with the potatoes in a bowl and mix with a stiff spoon until smooth but “chunky.” Roll the dough out to about the thickness of a quarter and cut out circles using a 3” to 31/2” round cutter. Brush off any excess flour off the dough. Spoon about 11/2 t of filling onto each circle. Brush a little water on the edges and fold them over, pinch and seal. Simmer the pierogies in boiling salted water for about 5 minutes, strain and serve with a touch of butter or brown pierogis in butter over medium-high heat.