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Potato Pierogies Emeril Lagasse
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What is a pierogi? It’s a dumpling made with a tender dough that is traditional filled with mashed potatoes and cheese. First, they’re boiled, and then fried in butter and onions for an irresistible treat that becomes everyone’s favorite the first time they try them. • POTATO PIEROGIS • MAKES ABOUT 30 PIEROGIES • DOUGH: • 2 cups all-purpose flour, plus more for surface • 1/4 teaspoon salt • 4 ounces cream cheese, room temperature • 1 large egg • 1/2 teaspoon butter, softened • 1/2 cup lukewarm whole milk • FILLING: • 4 to 5 medium russet potatoes, peeled, and boiled in water until fork tender • 2 teaspoons butter • 1 medium onion, finely diced • 1 cup shredded sharp Cheddar cheese • 1/2 teaspoon salt • 1/2 teaspoon black pepper • Whole milk, if necessary • 1 large onion, roughly chopped • ½ cup (1 stick) butter, plus more if needed • Sour cream or applesauce, for serving • • Dough: In a large bowl, combine flour, salt, cream cheese, egg, butter, and milk. Using your hands, mix together until it comes together and forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough evenly into quarters. Cover with a damp cloth so it doesn’t dry out. Working with one piece at a time, roll out until ¼-inch thick. Using a 3-inch round cutter, cut into rounds. Cover with a damp cloth and repeat process with remaining dough. • Filling: Transfer hot cooked potatoes to a large bowl and mash using a potato masher. Heat butter in a large skillet over medium heat. Add onion and cook until softened. Transfer cooked onion to mashed potatoes along with the cheddar cheese, salt and pepper. Stir until well combined. It should be a little thicker than mashed potatoes. If it is too dense, add a little milk until you reach the desired consistency. • For each pierogi, place 1 tablespoon potato mixture in the center of a dough circle. Fold dough over filling to cover. Seal edges by pinching together with your fingers. Then use a fork around the edges until fully sealed. Repeat process with remaining dough and filling. • Bring a large pot of water to a boil. Working in batches, drop 5 or 6 pierogis into the pot at a time. When they float to the top, let cook for 1 minute more. Using a slotted spoon, transfer cooked pierogi to a colander to drain. Repeat with remaining pierogis. • • In a large skillet, heat remaining ½ cup butter over medium heat. Add onion and cook until softened and lightly golden. Remove onion to a separate bowl. Working in batches, place pierogis in skillet and cook for 2 minutes per side. You may have to add more butter. Transfer to a baking dish and cover while cooking remaining pierogi. Top with cooked onion. Serve pierogis with sour cream or applesauce. • COOKS NOTE: • The mashed potatoes may be prepared ahead of time and refrigerated. Be sure to bring them to room temperature before proceeding. • Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. • For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... • • Stay Connected With Emeril On: • Instagram: https://www.instagram.com/emeril/?hl=en • Facebook: / emeril • Amazon: https://www.amazon.com/stores/EmerilL...
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