PIEROGI DOUGH

1.     Mix all together in KitchenAid or standing mixer using paddle. The dough will still be a bit sticky.

2.     Remove from bowl and knead well by hand. The dough should come together into a smooth, just ever so slightly tacky ball. I used about another 25 grams of the flour mix for kneading. Transfer to an oiled bowl. Cover and rest dough for 30 minutes.

3.     Roll out thin on lightly floured surface. Cut with round cutters. You can absolutely re-roll scraps.

4.     Fill with small scoop potato filling.

5.     Wet the edges of the dough and fold in half over the potato filling to form a half-moon. Crimp edges with a fork.

6.     Bring a pot of salted water to a boil. Boil pierogi about 3 minutes until they float to the top. Alternatively, you can freeze any pierogi you aren’t going to eat immediately.

7.     Meanwhile, caramelize onions slowly over low heat in either olive oil and butter. Once almost fully caramelized, add cooked pierogi. Saute until browned on each side.

POTATO FILLING

1.     Slowly and deeply caramelize onion in pan with olive oil.

2.     Meanwhile, cover potatoes with cold water. Add 1 TBSP salt. Bring to a boil over high heat. Lower heat to medium and boil for about 15 minutes until fork tender.

3.     Strain and return back to pot. Add caramelized onions and oil. Mash with potatoes, adding melted butter, cream cheese, and cheddar cheese. Add back a little potato water until desired consistency is achieved. Season with salt and pepper. (Omit butter, cream cheese, cheddar for vegan pierogi). Cool completely before filling pierogi.