Caramelized Onion Pierogies

I admit I had never had a pierogie until I met my husband. In fact I had never heard of them until then. After having the store-bought ones I was on a mission to make my own. They couldn’t be that hard. It’s basically a mashed potato filled ravioli. I can make ravioli. When they are homemade there are many more filling options too.

Perogie1

I began working on what I would call a traditional filling; onion and cheddar. It was good. Nothing too exciting. Then I moved to this one. It is still in the traditional realm, but has a little more flavor as far as I am concerned. Since then I have made them with blue cheese and bacon instead of the onions. I also tried one with some spinach and chevre cheese too. Both were delicious! I measured nothing in those recipes, so the next time I make them, if I remember to measure, I can share those filling recipes too.

The filling recipe below is double what is needed for the dough listed. I did this for a few reasons:
1. It is easier to work with a medium sized batch when you are learning something new. Too small can be less forgiving and too big, well who needs that much on hand.
2. I like to make the pierogies, but I also like to use the filling in a few other things. It works well in a pot pie recipe I came up with, as well as making potato patties.

Perogie2

When I make pierogies, I use my pasta roller to roll the dough and my ravioli cutter to seal and cut them. This means mine are square not the traditional half circle shape. They do sell these, what look to be handy, little pierogie cutter/maker/press things. It would require rolling the dough, cutting it into circles, placing one circle on the “press” at a time, filling the circle and pressing. I won’t say I don’t want one, because I do. But in a time sense of things, the ravioli cutter is much faster. I only have to roll dough once, because there is no extra scrap to reuse. I can also fill all 40 pierogies at one time.

Once they are all filled and ready for cooking, they can be cooked right away and eaten or froze raw to be cooked later.

 

Perogie3

Caramelized Onion Pierogies
Print Recipe
My husband is usually the one in charge of cooking the pierogies. I tend to have them burnt on one side and ok on the other or under done or any combination of. When they aren't burnt they are quite delicious!
Servings
40 perogies
Servings
40 perogies
Caramelized Onion Pierogies
Print Recipe
My husband is usually the one in charge of cooking the pierogies. I tend to have them burnt on one side and ok on the other or under done or any combination of. When they aren't burnt they are quite delicious!
Servings
40 perogies
Servings
40 perogies
Ingredients
Filling
  • 1 each Yellow Onion chopped
  • 4 each Garlic clove minced
  • 1-2 tbsp olive oil
  • 1 1/2 lb Potatoes mashed
  • 2 each Eggs
  • 1/2 cup Sour Cream
Pasta
  • 2 cup All-purpose Flour
  • 1 cup Whole Wheat flour
  • 1 tsp Sea Salt
  • 2 tbsp Butter melted
  • 1 cup Water
  • 2 each Eggs
Servings: perogies
Instructions
Making the filling
  1. In a medium sauce pan, warm the oil. Sauté the onion until it has just started to caramelize.
  2. Add the garlic and continue cooking until the onion is fully caramelized
  3. Place the finished onions in the bowl of a stand mixer and add the remaining ingredients.
  4. Whip the filling until everything is well incorporated and the potatoes are not lumpy.
Making the pasta
  1. In a medium mixing bowl, combine the water, eggs and butter.
  2. Add the flour and knead until smooth. This will be a soft but stiff dough.
  3. Set the dough aside to rest for 15 minutes.
Assembly
  1. Divide the dough into two. Working with one piece at a time, roll the dough "pasta" thin. One piece will make the tops and one for the bottoms. I like to use my pasta roller for this. The settings on mine are 1-6. One is the widest setting. I start with one and quit on 3.
  2. Once the dough has been rolled thin place about a tablespoon or so of filling on one of the halves. Space the filling evenly.
  3. Place the second piece of dough on top.
  4. Using a ravioli cutter and cut each pierogie. If you space the filling carefully there will be minimal trimming, leaving next to no extra. This way you don't need to re-roll any dough.
Cooking
  1. Warm a sauté pan and add a little butter; enough to coat the bottom of the pan and keep them from sticking. Place the pierogies in the preheated pan and sauté until they are golden brown on each side.
Recipe Notes

Serving
We always accompany these with sour cream (and hot sauce).

Notes on This Recipe
*When making the filling, make sure everything is room-temperature. If the potatoes or onions are too hot, they may cook the eggs. Not good.
*The filling can be made days ahead of time and kept in the refrigerator.
*The filling recipe listed makes twice the amount needed for the dough recipe.
* The flour can be all all-purpose flour or all whole wheat if you choose. You will need to adjust the water accordingly.

 

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