pierogi filling

This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.

Pierogi Recipe with Potato & Caramelized Onions

whole milk (room temperature)

butter

salt

all purpose flour

6-7 medium sized (3 inches potatoes, peeled, quartered)

Onion (diced)

salt & pepper

garlic powder

oil onion

Butter

Caramelized Onion

Sour cream

In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

How to make the perogies dough

Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.

Boil peeled &amp; quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder &amp; freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.

Meanwhile, make the caramelized onion and potato filling.

When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.

Roll out the dough on a well-floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add a minimal amount of flour.

Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.

Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.

Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.

To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

Form the Pierogies or Vareniki

Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water &amp; go ahead with the instructions below.

To freeze Pierogies for later:

Bring 4 quarts water &amp; about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water &amp; stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other &amp; add extra flavor.

To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).

How To Cook the Pierogies:

This Pierogi Casserole is a comforting casserole recipe with layers of lasagna noodles and cheesy potato pierogi filling. It's an easy and delicious weeknight dinner for the whole family!

Pierogi Casserole

kosher salt, divided

lasagna noodles

Small Curd 4% Cottage Cheese

potatoes

black pepper

onion powder

cheddar cheese, divided

parsley

Preheat oven to 350°F. Coat a 9&#215;13- inch baking dish with nonstick spray. Set aside.

Heat butter in a skillet over medium heat. Add the diced onions into the melted butter and season with 1/2 teaspoon kosher salt. Cook onions until they are soft and caramelized, stirring frequently. Remove from the heat. Set aside.

Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Drain.

While the noodles are cooking combine the cottage cheese, mashed potatoes, egg, pepper, onion powder, 1 cup of grated cheese, remaining 1 teaspoon kosher salt, and HALF of the onions. Stir to combine.

Place 3 noodles into the bottom of the prepared dish. Top with half of the cottage cheese mixture and spread to cover the noodles. Lay 3 more noodles on top of the filling and top that with the remaining filling mixture. Lay the last 3 noodles on top, sprinkle with the reserved onions and remaining 1/2 cup of cheese.

Cover pan with foil and bake for 30 minutes. Remove the foil and broil for 3 minutes.

Allow the casserole to cool for 15-20 minutes. Sprinkle with parsley and serve.

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