Potato and Cheddar Pierogi

Pierogi arrived in the Midwest with waves of Polish and Ukrainian immigrants who settled in industrial cities like Chicago, Cleveland, and Milwaukee, where they became comfort food for the entire neighborhood. Stuffed with mashed potato and sharp cheddar, then boiled and finished in butter with caramelized onions, these half-moon dumplings are one of the most satisfying things a Midwestern kitchen can produce.

Serves: 6 (about 30 pierogi)

Ingredients

Dough

• 360g (3 cups) all-purpose flour, plus more for dusting
• 1 large egg
• 180ml (3/4 cup) sour cream
• 1/2 tsp salt

Filling

• 680g (1.5 lbs) russet potatoes, peeled and cubed
• 115g (1 cup) sharp cheddar cheese, grated
• 2 tbsp (30g) unsalted butter
• 60ml (1/4 cup) whole milk, warmed
• 1 tsp salt
• 1/2 tsp white pepper

For Finishing

• 60g (4 tbsp) unsalted butter
• 2 large yellow onions, thinly sliced
• Sour cream, for serving
• Fresh chives, for garnish

Instructions

1. Make the dough: combine flour, egg, sour cream, and salt in a large bowl. Mix until a shaggy dough forms, then knead on a floured surface 5-7 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Make the filling: boil potatoes in salted water until very tender, 15-18 minutes. Drain and mash with butter, warm milk, salt, and pepper until perfectly smooth. Fold in grated cheddar while still hot. Cool completely.
3. Caramelize onions: melt butter in a wide skillet over medium-low heat. Add onions and cook, stirring occasionally, until deep golden brown and jammy, 35-40 minutes. Season with salt. Set aside.
4. Roll dough 3mm (1/8 in) thick on a floured surface. Cut 8cm (3 in) circles with a round cutter or glass.
5. Place a heaping teaspoon of filling in the center of each circle. Fold into a half-moon and press edges firmly to seal, crimping with a fork.
6. Bring a large pot of well-salted water to a boil. Cook pierogi in batches of 8-10 for 3-4 minutes until they float and the dough looks set. Remove with a slotted spoon.
7. Pan-fry boiled pierogi in butter over medium-high heat for 2-3 minutes per side until golden and crisp on the outside.
8. Serve topped with caramelized onions, sour cream, and fresh chives.

Cook's Notes: Pierogi dough must rest — skipping this step makes it snap back and tear. The filling must be completely cool before filling or it will steam and make the dough gummy. Pierogi freeze beautifully before boiling: lay on a parchment-lined tray until solid, then bag.