Potato and Cheese Pierogi
Ingredients: all-purpose flour, salt, vegetable oil, warm water, butter · 180 min cook time · 512kcal · ₩13,500
Ingredients
300g all-purpose flour, 5g salt, 30ml vegetable oil, 150ml warm water, 113g butter, 1ea large diced onion, 3ea russet potatoes, 200g farmer's cheese, 2g freshly ground black pepper, 1g cayenne
Instructions
1. Combine all-purpose flour and salt in a bowl. Make a well in the center and add vegetable oil and very warm water (120-130 degrees F). Stir until a shaggy dough forms and pulls away from the sides of the bowl.
2. Transfer the dough to a work surface and knead until smooth. If too sticky, add more flour. Knead for a couple of minutes until it forms a soft, smooth ball.
3. Wrap the dough in plastic and let it rest on the counter for about an hour, or in the fridge for a few hours/overnight.
4. Melt an entire stick of butter over medium heat. Add a large diced onion and a pinch of salt. Cook, stirring occasionally, until the onions turn a beautiful golden brown color.
5. Turn off the heat and let the golden butter onions cool down. Transfer to a bowl and reserve for later use in the filling and as a topping.
6. Peel, quarter, and boil three russet potatoes in salted water until tender. Drain well and mash until very smooth. Let them cool down to room temperature.
7. Break up the farmer's cheese with a spoon. Season with salt, freshly ground black pepper, and a few shakes of cayenne.
8. Add two or three heaping spoons of the golden butter onions to the cheese, letting most of the butter drain off. Save the rest of the onions for topping.
9. Mix the cheese and onion mixture until evenly combined. Add three cups of the now cooled mashed potatoes. Mix thoroughly until smooth, or more gently if you prefer larger chunks of cheese.
10. Set the filling aside. Roll out about a quarter of the rested dough at a time on a lightly floured surface to about an eighth of an inch thick, or thinner for a more tender dumpling.
11. Use a round cutter (about 3.5 inches in diameter) to punch out circles from the rolled dough. Save the scraps for re-rolling.
12. Place about two tablespoons of filling onto each dough circle. Moisten the edge of the dough with a little water on your fingertip.
13. Pick up the dough circle with filling, ensuring the filling is centered. Pinch together both sides of the dough in the center to seal.
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