Onion & Cheddar Pierogi

Published on April 22, 2017 | By Adams Reserve |

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.