Get ready to embark on a mouthwatering journey into the heart of Polish cuisine with these irresistible Potato Caramelized Onion Pierogies! Imagine biting into a delicate, golden-brown pocket of pure deliciousness - crispy on the outside, creamy and sweet on the inside. These homemade pierogies are not just a recipe; they're a culinary experience that will transport you straight to a cozy European kitchen, filling your home with warmth and an absolutely intoxicating aroma of caramelized onions and buttery dough.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 2 large potatoes, peeled and mashed
- 1 large onion, caramelised
- Salt and pepper to taste
- Butter for frying
Instructions
- In a large mixing bowl, combine flour, egg, and sour cream. Mix until a soft dough forms, kneading for about 5-7 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let rest at room temperature for 30 minutes to allow gluten to relax.
- For the filling, prepare caramelized onions by slicing onions thinly and cooking in a pan with a bit of butter over low heat, stirring occasionally until golden brown and sweet, about 20-25 minutes.
- Peel and boil potatoes until tender. Drain and mash thoroughly, then mix with caramelized onions, salt, and pepper.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter or glass to cut 3-inch diameter circles.
- Place a small spoonful of potato-onion filling in the center of each dough circle.
- Fold dough over filling to create a half-moon shape, pinching edges firmly to seal completely.
- Bring a large pot of salted water to a gentle boil. Carefully drop pierogies in batches, cooking for 3-4 minutes until they float to the surface.
- Remove pierogies with a slotted spoon and drain excess water.
- In a large skillet, melt butter and lightly pan-fry pierogies until golden brown and crispy on both sides.
- Serve hot, optionally garnished with additional caramelized onions or sour cream.
Tips
- Dough Consistency is Key: Take your time kneading the dough to ensure it's smooth and elastic. A well-rested dough will make your pierogies more tender and easier to work with.
- Caramelization Magic: Don't rush the onion caramelization process. Low and slow is the secret to developing those deep, sweet flavors that make these pierogies extraordinary.
- Sealing Technique: When folding your pierogies, make sure to pinch the edges firmly to prevent the filling from leaking during cooking. A fork can help create a decorative seal.
- Boiling Basics: Don't overcrowd the pot when boiling pierogies. Cook them in batches to ensure they have enough space to float freely.
- Crispy Finish: The final pan-frying step is crucial for texture. Use butter and cook on medium heat to achieve that perfect golden-brown crispiness without burning.
- Make Ahead Friendly: These pierogies can be prepared in advance and frozen before cooking. Simply lay them on a baking sheet, freeze, then transfer to a freezer bag for later use.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
