What could be better than pasta and potatoes? Pasta with a potato filling! Pierogi are actually a central and eastern European recipe and can be filled with a variety of fillings including potatoes, sauerkraut, meat, or even fruit. Martha Stewart featured these in her magazine years ago and I tore out the recipe to file in my recipe binder for future use. I apologize that I did not tear out a page with the month and year so I do not know exactly which magazine these were featured.
The hubby and I enjoyed these with a side salad for a nice dinner. The caramelized onions added great flavor and we had enough left over to freeze and reheat for another meal during a busy week.
Pierogi with Potato and Caramelized Onion Filling
Slightly adapted from Martha Stewart
2 cups all-purpose flour, plus more for kneading
1 teaspoon coarse salt
1 large egg, beaten
1/2 cup milk
2 lbs. (about 8 medium) Yukon gold potatoes
2 teaspoons coarse salt
2 tablespoons chicken broth
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 yellow onion, thinly sliced
1 teaspoon coarse salt
To make the dough, whisk together flour and salt. Make a well and add egg and milk. Mix together with your hands until the dough comes together to form a ball. Add more milk if dough is crumbly. Knead dough on lightly floured surface until elastic- about 5 minutes. Cover with inverted bowl and let rest for an hour.
While the dough is resting, peel and place potatoes in saucepan covered by water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 17-20 minutes or until tender. Drain and place back in pan to dry for about 10 minutes. Pass potatoes through a rice (or I used a pastry blender). Stir in chicken broth, 1 teaspoon salt, and pepper to taste.
Melt butter and oil in skillet over medium heat. Add onions and season with salt. Stir frequently and cook until onions are soft and brown (about 12-15 minutes). Remove about half of mixture and finely chop and add to potato mixture. Reserve the rest for serving.
Roll out dough to 1/8″ thick and cut rounds with a 2 3/4 inch cutter.
Spoon 1 heaping teaspoon filling of potato/onion mixture into center of bottom half of round.
Bring a large pot of salted water to boil. Add 8 dumplings at a time. Stir gently until dumpling rise to surface- about 4 minutes. You might need to nudge with spoon or they will stick to the sides and bottom. Transfer to plate with kitchen towel and dry throughly. THIS IS IMPORTANT- I tried a paper towel as the recipe suggested and had to pick off dried paper towel bits. I switched to a kitchen towel for the next round and it was perfect!
Melt butter in skillet over low heat and add reserved caramelized onions and dried dumplings until warmed and slightly brown. Serve immediately with sour cream (or greek yogurt) and applesauce. Sadly we had neither in the house but they were still excellent! You can freeze by placing dumplings and onions in freezer bag after drying. Freeze for up to a month and reheat in skillet with butter until warmed and golden brown.