When you’re looking for something warm, comforting, and carb-y, do Polish pierogi come to mind? We think they should, and this cheesy dill version certainly satisfies on all fronts. Loaded with sharp white cheddar, sweet caramelized onions, and creamy mashed potatoes, the only thing more gratifying than making them from scratch is stuffing them in your mouth. Pro tip: Unfortunately these dough scraps can’t be rerolled. (We tried, and it was too elastic and resulted in too-chewy pierogi.) Instead, cut your dough scraps into irregular shapes and boil and fry them alongside your pierogi; think of them as bonus noodles. Uncooked pierogi freeze especially well. To freeze, place pierogi in a single layer on a lightly floured plate or tray and transfer to freezer. Once frozen solid, transfer to a resealable bag. When cooking frozen pierogi, add a few extra minutes to the total cook time.
Made these? Let us know how it went in the comment section below.
For the filling: Place the potato into a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt, and bring to a boil over medium heat. Cover, leaving lid slightly ajar, and cook until potato is easily pierced with a fork, about 25 minutes. Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes. Set aside off heat.
When the potato is cooked, drain and mash it in a medium bowl. Stir in half the cooked onions and all the sour cream, then fold in the cheddar and dill. Season to taste with salt and pepper. Let cool. Meanwhile, make the dough: Whisk flour and salt in a large bowl. In a small saucepan over medium heat, combine the water and butter. Heat until butter is melted, about 3 minutes. Gradually pour the water/butter mixture into the bowl with flour, stirring constantly with a fork or wooden spoon. When all the liquid is incorporated, stir in the egg until fully combined. Turn the dough out onto a lightly floured surface and knead until soft and smooth, 5 to 7 minutes. Cover with plastic wrap and let rest at room temperature for 30 minutes. Once rested, cut the dough in half. Place one half back in the bowl and cover with the plastic wrap. Lightly flour both a clean work surface and a baking sheet. (The sheet will hold your filled pierogi!) Roll dough half until it is about ⅛” thick. Using a 3” round cookie cutter or drinking glass, cut out circles. Place about 1 tablespoon of filling in the center of each circle. To enclose the filling, bring opposite sides of a circle together and pinch to seal above filling (creating a half-circle). Pinch dough on either side to seal, being careful to avoid pinching filling between the layers of dough. Place sealed pierogi on the prepared baking sheet, and cover with a clean kitchen towel. Repeat with the remaining dough circles. Repeat the process with the other dough half. Cook the pierogis: Bring a large pot of salted water to a boil. Add pierogi to the pot in an even layer, and cook for about 2 minutes. (The pierogi should take about 2 minutes to float.) Boil for another 2 to 3 more minutes until pierogi are slightly puffed. Drain in a colander or use a slotted spoon to transfer pierogi to a large plate. Garnish with dill and remaining caramelized onions, and serve with sour cream and applesauce. If you would like to fry the pierogi: once boiled and drained, melt a tablespoon of butter in a large skillet over medium heat.
Add boiled and drained pierogi in a single layer and cook until golden on both sides, about 4 minutes total.