Pierogis (Potato Dumpling)

Recipe Author: Gracie Schatz

Filled with mashed potatoes, seasoned simply with dill and butter, these little half-moon dumplings freeze very well. You can make an assembly line with your friends or family members and pack your freezer with pierogi to be enjoyed at any time. Pierogi are traditionally served with caramelized onions, sour cream, and sauerkraut. You can experiment with the fillings. Braised cabbage, sausage with sautéed leeks, and roasted winter squash with caraway are some of my favorites. To start, I recommend using this classic potato filling.

Category: Entree

Ingredients:

For the Dough:

- 1 cup water

- 4 tbsp melted butter

- 2 tsp kosher salt

- 1 egg

- 2 cups flour

For the Filling:

- 1 lb. Yukon Gold or Russet Potatoes

- 1 bunch dill, finely chopped

- 4 Tbsp butter

- 1/4 cup cream

- 2 Tbsp stone ground mustard

- Salt & Pepper to taste

Directions:

1. For the Dough:

   - Bring one cup water, 4 tbsp butter, and 2 tsp kosher salt to a boil. Add one cup flour and mix well. Let rest for 5 minutes.

   - Add 1 beaten egg and 1 more cup of flour. Mix and knead by hand. Wrap the dough in plastic wrap and let it rest for 45 minutes or more.

2. For the Filling:

   - Cook potatoes ahead of time: Place the clean, whole potatoes in a saucepan and submerge them in water. Bring to a boil, add 1 Tbsp salt, and reduce to a simmer until they are tender and easily punctured with a fork, about 20 minutes.

   - While the dough is resting, peel the cooked potatoes and mash them well with butter, cream, salt, pepper, and chopped dill. Taste for seasoning.

3. Assemble the Pierogis:

   - On a floured work surface, roll out the dough into a ¼” thick sheet. Use a can of soup or beans to cut circles in the dough. Fill each circle with 2 Tbsp of potato filling. Fold them over into half moons and use a fork to seal the edges. Place the sealed pierogis on a sheet tray in the freezer for at least 20 minutes. You can reuse the remaining scraps of dough to roll out more pierogis.

4. Caramelize the Onions:

   - While the pierogis are chilling, caramelize two large onions. In a large sauté pan over high heat, add 4 Tbsp butter and sliced onions. Cook, stirring often, until they begin to soften and darken in color. Reduce the heat to medium and continue to cook until they are caramelized.

5. Cook the Pierogis:

   - Bring a large pot of water to a boil with 3 Tbsp oil and 1 tsp kosher salt. Boil the pierogis, up to 10 at a time, until they float to the surface. You can continue to cook them in the water for 3-5 minutes or transfer them to a hot frying pan and sear them on both sides until they are crisp. Serve with sour cream, caramelized onions, and more fresh dill. Enjoy!

Freezing Tip:  

Pierogis freeze very well and can be easily made ahead of time for a party or dinner. To freeze them, transfer the firm pierogis from your sheet tray to a Ziploc bag. When cooking the frozen pierogis, follow the same cooking instructions: add them to a pot of boiling water and wait until they float to the top. Use a slotted spoon to transfer them to a hot frying pan with butter and sear them until they are crispy and golden on both sides.