Makes 6 servings
This is a classic filling for these Polish dumplings, but you can jazz it up with your favorite flavors, like drained sauerkraut, roasted garlic, or crumbled crispy bacon.
Ingredients
Dough
- 1/2 cup water
- 1 2/3 cups semolina flour
- 2 cups all-purpose flour
- 4 eggs
- 1 tablespoon kosher salt
Filling
- 3 lb Russet potatoes, scrubbed, peeled, and large diced
- 3 egg yolks
- 2 cups grated Cheddar cheeses
- 1/2 cup thinly sliced scallions
- Kosher salt, to taste
- Ground black pepper, to taste
- Grated nutmeg, to taste
- Egg wash: 1 egg mixed with 2 tablespoons milk
- 1/4 cup vegetable oil
- 1/2 cup (8 tablespoons; 1 stick) unsalted butter
- Kosher salt, to taste
- 1 tablespoon thinly sliced sage leaves
- 1 cup sour cream
Directions
- To prepare the dough, place the water, flours, eggs, and salt in a mixer fitted with a dough hook. Mix at medium speed until the dough forms a smooth ball, 3 to 4 minutes. Divide the dough into 4 sections and knead on a floured surface until the dough is barely tacky. Cover with plastic wrap and allow to rest for at least 20 minutes and up to overnight.
- To prepare the filling, cook the potatoes in boiling salted water until tender. Drain the potatoes, return to the pot, and dry over low heat or in a 300°F oven until no steam rises off of them. While still hot, purée through a food mill or potato ricer into a large mixing bowl. Add the egg yolks, cheese, and green onions. Season to taste with salt, pepper, and nutmeg. Chill and reserve.
- To assemble, roll out the dough using a pasta machine to 1/8- to 1/16-inch thickness. Cut the dough into 2 1/2-inch diameter circles. Lightly brush with the egg and milk mixture.
- Spoon about 1 tablespoon of filling onto the center of each circle. Fold in half to form a half-moon and pinch the edges to seal.
- Simmer the pierogi in salted boiling water until the dough along the sealed edges is fully cooked, 4 to 5 minutes. Drain.
- Heat the oil in a large sauté pan over medium heat. Add the pierogi and sauté until golden brown on both sides, about 2 minutes per side. Place the pierogi on a heated platter.
- Pour off the oil, increase the heat to medium-high, add the butter, and cook it to a golden brown, about 2 minutes. Season with salt to taste, drizzle over the pierogi. Garnish with the sage and sour cream. Serve immediately.
