Classic Potato & Cheese Pierogi with Caramelized Onions

Ingredients

For the Pierogi Dough

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• 1/2 cup (120ml) warm water, plus more if needed
• 2 tablespoons vegetable oil

For the Potato & Cheese Filling

• 1.5 lbs (about 3 medium) Russet potatoes, peeled and quartered
• 4 oz (115g) sharp Cheddar cheese, grated (or farmer's cheese)
• 2 tablespoons unsalted butter
• 1/2 small onion, finely diced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For Serving

• 4 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1/2 cup (120g) sour cream (optional)
• Fresh chives or parsley, chopped (for garnish, optional)
• Crispy bacon bits (optional, for non-vegetarian serving)

Instructions

1. Prepare the Pierogi Dough:

   • In a large bowl, whisk together the flour and salt.
   • In a separate small bowl, whisk the egg, warm water, and vegetable oil.
   • Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
   • Knead the dough for 5-7 minutes until it's smooth and elastic. If it's too dry, add a tiny bit more water (1 tsp at a time); if too sticky, add a little flour.
   • Form the dough into a ball, lightly grease with a little oil, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes. This helps relax the gluten.

2. Make the Potato & Cheese Filling:

   • Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
   • While potatoes cook, melt 2 tablespoons of unsalted butter in a small pan over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes. Remove from heat.
   • Drain the cooked potatoes thoroughly and return them to the empty pot. Mash them until smooth.
   • Add the grated Cheddar cheese, sautéed onion, salt, and pepper to the mashed potatoes. Mix well until everything is combined and the cheese is melted. Taste and adjust seasoning as needed. Let the filling cool completely before assembling the pierogi.

3. Assemble the Pierogi:

   • Divide the rested dough into two equal portions. Keep one covered while you work with the other.
   • On a lightly floured surface, roll out one portion of dough to about 1/16-inch thickness (very thin).
   • Using a 2.5 to 3-inch round cookie cutter or a glass rim, cut out circles from the dough. Re-roll scraps once or twice.
   • Place about 1 teaspoon of the cooled potato and cheese filling in the center of each dough circle.
   • Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, ensuring no gaps. You can crimp the edges with a fork for a decorative touch and extra seal.
   • Place the finished pierogi on a lightly floured baking sheet, making sure they don't touch, to prevent sticking. Repeat with the remaining dough and filling.

4. Cook the Pierogi:

   • Bring a large pot of salted water to a rolling boil.
   • Carefully drop the pierogi into the boiling water, a few at a time, making sure not to overcrowd the pot.
   • Cook for 2-3 minutes after they float to the surface. They should be tender but still hold their shape.
   • Using a slotted spoon, remove the cooked pierogi from the water and place them in a colander to drain briefly.

5. Prepare Caramelized Onions for Serving:

   • While pierogi are cooking or just after, melt 4 tablespoons of unsalted butter in a large frying pan or skillet over medium-low heat.
   • Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, or until deeply golden brown and caramelized. This slow cooking brings out their natural sweetness.

6. Serve the Pierogi:

   • You can serve the boiled pierogi directly with the caramelized onions and a dollop of sour cream.
   • For extra flavour and a slightly crispy exterior, you can pan-fry the boiled pierogi in a separate skillet with a little butter over medium heat until golden brown on both sides (about 2-3 minutes per side).
   • Garnish with fresh chives or parsley, and optional crispy bacon bits for a non-vegetarian option.

Serving Suggestions

Serve these delicious pierogi hot, generously topped with the sweet caramelized onions and a dollop of cool sour cream. A side of fresh cucumber salad or a simple green salad can cut through the richness. For a heartier meal, consider serving alongside grilled sausages (if not strictly vegetarian) or a dollop of applesauce for a sweet contrast.

Pairing Tips

The rich, savory, and slightly starchy nature of potato and cheese pierogi makes them incredibly versatile for beer pairings. A crisp, clean Lager or a German Pilsner will refresh the palate and highlight the savory notes. For something with a bit more character, an Amber Ale or a Vienna Lager will complement the caramelized onions with its malty sweetness. If you're feeling adventurous, try a lighter Bock or even a mild Brown Ale to match the earthy potato and cheesy goodness without overpowering the dish.