Ukrainian Pierogi Recipe

How to make it

---

• To make dough:

  ---

• Put the flour in a large shallow bowl and make a well in the center.
• In a separate bowl, mix together the water, egg, oil, and salt.
• Pour this mixture into the well in the flour.
• Stir with a wooden spoon to gradually incorporate the flour and for a soft dough.
• Transfer dough to a lightly floured surface and knead, dusting with flour as needed, until elastic and smooth. About 8 minutes.
• The dough will be very soft. Cover it and let it rest at least half an hour to relax.

• To make the filling:

  ---

• Heat the oil in a large skillet over low heat.
• Add onion and saute until golden brown, about 15-20 minutes.
• While onions are cooking, peel potatoes and mash until smooth.
• Mix in the caramelized onions, cheese, salt and pepper.
• Cover and keep refrigerated until ready to fill pierogi.

• To make the dumplings:

  ---

• Divide the dough in half. Leave one half covered to avoid drying and roll the other half out on a lightly floured surface to 1/8 inch thick.
• Cut out 2-inch rounds.
• Place a round in your hand and top with 1 teaspoon of the filling.
• Fold the round in half and pinch edges to seal completely.
• Repeat with all of the dough, rerolling scraps as needed.

• Cooking:

  ---

• Bring a 6-8 quart pot of salted water to a boil.
• Add pierogi, stirring with a wooden spoon to keep them from sticking to each other or the bottom of the pot.
• When the pierogi float to the surface, reduce heat and simmer for 3-5 minutes.
• Drain and serve with caramelized onions and/or sour cream.