Monday, July 24, 2017

Crispy Fried Pierogies with Caramelized Onions



  • 15 oz all purpose flour (3 cups)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 eggs, whisked
  • 1 cup sour cream
  • 1 yellow onion, thinly sliced
  • 5 tbsp butter
  • 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 1 tbsp of butter.  Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.
  • Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy.  Repeat with the remaining pierogies.  Serve the crispy fried onions with the pierogies, and enjoy!

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