Homemade Potato Pierogi

This is my favourite food from my childhood! Tender Potato Pierogies with caramelised onions inside and some sour cream on top – amazing dish for a family dinner! They freeze very well and are food saver friendly cooked or uncooked. This dough is perfect for vegetable-stuffed pierogi, as well as meat Pelmeni. It stays elastic, keeps its shape, cooks quickly, and has a tender taste. 

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour + 10 minutes

Ingredients:

The dough:

• 285 g strong flour (1 cup + 3/4 cup)
• 65 g butter ( 1/4 cup + 1 Tbsp)
• 150 ml (1/2 cup + 2 Tbsp) boiled hot water
• 3 g (1/2 tsp) salt

Stuffing:

• 4 medium potatoes, pilled
• 1 medium onion, chopped
• 1 tsp (6 g) salt
• 1/4 cup (~ 60 mL) warm milk

For Serving:

• Melted butter
• Greek yoghurt
• Sour cream
• Green onions

Directions:

1. In a big bowl, sift the flour, salt, mix well and make a deepening in it.
2. Melt the butter in the microwave.
3. Pour the boiled water, melted butter to the bowl with flour, and stir with the fork or spatula. Please note to stir gently.
4. When the dough is formed, it will no longer be sticky and hot.
5. Flour the surface and knead the dough until smooth and shiny.
6. Leave it for an hour at least. Now you have time to make a stuffing.
7. For stuffing: wash and peel potatoes, cut into 4 pieces. Pour water into a saucepan, add salt, the potatoes and cook until soft, about 20-30 minutes.
8. Then, chop 1 onion and sauté until slightly golden with 1 tablespoon of vegetable oil, approximately 7 minutes.
9. Once the potatoes are cooked, drain the potatoes and transfer to a large bowl. Take a potato masher and mash until well blended. Add sautéed onion and warm milk, mix well. The potato stuffing should be slightly creamy in texture. Season with salt and pepper, to taste.
10. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
11. Place approximately 1 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together. Return to baking sheet and sprinkle with some flour. Repeat with remaining dough and filling.
12. Bring a large pot of salted water to a boil. Add 7-10 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4-5 minutes.
13. Serve with melted butter, caramelised onions and sour cream, if desired.

Notes:

• Strong flour or bread flour (T65) has more protein, from 12 to 14 percent.
• Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months.