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Fried Pierogies With Caramelized Onions



For the pierogies:
15 oz all purpose flour (3 cups)
1 tbsp baking powder
1/4 tsp salt
3 eggs, whisked
1 cup sour cream
2 yellow onion, thinly sliced
5 tbsp butter

For the mashed potatoes:
1 lb russet potato
2 tbsp whole buttermilk
1 tbsp heavy cream
2 tbsp melted butter
2 scallions, chopped
2 cloves garlic, minced
salt and pepper



To make the mashed potatoes: Prick the potato all over with a fork and microwave for about 8 minutes until fork tender. Peel the skin off, and either mash with a fork or masher, or preferably use a food mill. Add the buttermilk, heavy cream, butter, scallions, and garlic to it, and season to taste with salt and pepper. Set aside for later.

Whisk to combine the flour, baking powder, and salt. Add the eggs and sour cream, and mix until it forms a dough. Knead the dough gently on a lightly floured surface until firm and smooth. Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.

Bring a big pot of water to a boil, and season with salt.

Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it. Crimp the edges tightly closed with a fork. Repeat with remaining ingredients.

Boil the pierogies for 3 minutes, then remove from the water to drain.

Heat up a skillet over medium heat and add 2 tbsp of butter. Add a yellow onion and  fried  for 5-8 minutes, until is tender and  start to be  brown.Set  aside.

In the same pan  with the remaning butter fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy.. Serve with crispy fried onions and sour cream.



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Georgia Bitay