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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