Potato and Cheese Pierogi

 I love these little crisp pillows filled with buttery mashed potatoes and cheese.  So easy to make too. I simply cut little circles from the dough and then drop the potato filling in the centers. Then I fold them over into half-moons and crimp the edges.  I love frying these with onions and serving them with sour cream!  So good!

Potato and Cheese Pierogi

Filling

1 pound russet potatoes, peeled and sliced 1/2 inch thick

salt and pepper

1 cup shredded sharp cheddar cheese

2 tablespoons butter

Dough

2 ½ cups bread flour

1 teaspoon baking powder

Salt

1 cup sour cream

1 large egg plus 1 large yolk

4 tablespoons butter

1 large onion, chopped fine

½ teaspoon salt

Combine potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over medium-high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 minutes.

Drain potatoes in colander. While still hot, combine potatoes, cheddar, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl of stand mixer. Using a mixer, mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 minute. Transfer filling to 8-inch square baking dish and refrigerate until fully chilled, about 30 minutes.

Dough

 Whisk flour, baking powder, and 1/2 teaspoon salt together in large bowl of mixer. Add sour cream and egg plus the yolk. Fit mixer with dough hook and knead on medium-high speed for 8 minutes (dough will be smooth and elastic). Transfer dough to floured bowl, cover with plastic, and refrigerate until ready to assemble.

Line rimmed baking sheet with parchment paper and dust with flour. Roll dough on lightly floured counter into 18-inch circle, about 1/8 inch thick.

Using 3-inch biscuit cutter, cut 20 to 24 circles from dough. Place 1 tablespoon chilled potato filling in center of each round. Fold dough over filling to create half-moon shape and pinch edges firmly to seal. Transfer to paper-lined baking sheet.

Melt butter in 12-inch skillet over medium-low heat. Add onion and salt and cook until onion is caramelized, 15 to 20 minutes. Remove skillet from heat and set aside. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and half of Pierogi to boiling water and cook until tender, about 5 minutes.

Using a slotted spoon, remove Pierogi from water and transfer to the skillet with caramelized onion. Return water to boil, cook remaining Pierogi, and transfer to skillet with first batch.  Add more butter to brown Pierogi in skillet. 

Saute over medium-low heat, stirring gently, until lightly browned and mixture inside is warmed through. Transfer to platter and serve with sour cream.

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