Pierogi
 Learn to make authentic pierogi, the Polish dumplings filled with creamy potatoes and cheese, then topped with caramelized onions—a dish that’s as comforting as it is delicious! Ingredients For the Dough 4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling 1 teaspoon salt 1 cup room temperature water 2 large eggs 4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling 1 teaspoon salt 1 cup room temperature water 2 large eggs For the Filling 3 tablespoons unsalted butter 3 medium yellow onions (1½ pounds), finely diced Salt and freshly ground black pepper 1 cup mashed waxy potatoes, from 1 lb of yellow potatoes (see note) 1 cup cottage cheese 3 tablespoons unsalted butter 3 medium yellow onions (1½ pounds), finely diced Salt and freshly ground black pepper 1 cup mashed waxy potatoes, from 1 lb of yellow potatoes (see note) 1 cup cottage cheese For Sautéing and Serving Vegetable oil (to prevent sticking) Unsalted butter Fresh parsley or dill Sour cream Vegetable oil (to prevent sticking) Unsalted butter Fresh parsley or dill Sour cream Instructions Make the Dough: In a large bowl, mix the flour and salt. Add the water into a liquid measuring cup that holds at least 2 cups of liquid. Add the eggs to the water and whisk with a fork until evenly combined. Add the water/egg mixture to the dry ingredients and stir with a fork to evenly moisten until the ingredients come together into a loose, shaggy mass. Using your hands, knead the dough in the bowl until it comes together into a ball. Lightly dust a clean work surface with flour. Invert the dough onto the surface and knead for 1 to 2 minutes, dusting with more flour as necessary, until smooth and elastic. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes. Make the Filling: Melt the butter in a medium skillet over medium heat. Add the onions and season with ⅛ teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until golden brown and softened, 8 to 10 minutes. Remove from the heat. Set aside about 1 cup of onions for the garnish. In a medium bowl, combine the onions from the skillet with the mashed potatoes, cottage cheese, 1 teaspoon salt, and ¼ teaspoon pepper. Mix well. Roll and cut the dough: Divide the dough into two even pieces. (Wrap one piece back in plastic wrap while you work with the other piece.) Dust some flour onto a clean work surface and onto a baking sheet (that will hold the pierogi), then roll out one portion of dough as thin as possible, about 1/16 inch. Using a 3-inch cookie cutter or inverted glass, cut out as many disks of dough as you can. Remove the scraps and wrap them in plastic wrap (you'll re-roll them later). Assemble the pierogi: Have a small bowl of water nearby to help moisten the dough edges if necessary. Working with one dough disk at a time, spoon a scant tablespoon of filling onto the center of the disk. Fold the dough in half over the filling, creating a crescent shape. To seal, pinch the top edges together firmly. Then continue sealing down both sides using a pinch-and-twist method: with your thumb and forefinger, pinch a small section of dough near the top, twist it slightly upward, and press it into the next section of dough. Repeat this pinch-and-twist motion all the way down both sides to create a secure, sealed, and very thin edge. Once sealed, place the pierogi on the prepared baking sheet. Repeat this process for the remaining dough disks and filling. Work fairly quickly, as the pierogi can be harder to seal if they begin to dry out. Moisten the inside of half the disk only if necessary to help the dough adhere. Unwrap the remaining dough and repeat the process. You can re-roll the scraps one time by forming them into a ball and rolling them out again, but avoid rolling them out more than once, as this can make the dough tough. Cook the pierogi: In a large pot, bring 3 quarts of salted water to a boil over high heat. Add a single layer of pierogi to the boiling water, stirring gently to ensure they don't stick together. Let them cook for 4 to 5 minutes. Use a slotted spoon or spider strainer to transfer the cooked dumplings to a tray or baking sheet and toss with a light coating of oil to prevent sticking. Repeat with the remaining pierogi. If you'd like to pan-fry the pierogi after boiling them, work in batches. Melt 1 to 2 tablespoons of butter in a large skillet over medium-high heat until it begins to crackle. Add the boiled pierogi in a single layer, ensuring they don't overlap, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with the remaining pierogi, adding more butter as needed. Serve hot, topped with reserved onions and parsley or dill (if using), and with sour cream on the side. Make-Ahead/Freezer-Friendly Instructions: Pierogi dough can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. When you’re ready to use it, let the dough come to room temperature before rolling it out. You can also freeze the dough for longer storage—just thaw it in the fridge overnight before using. Uncooked assembled pierogi can also be made ahead and kept in the refrigerator for up to two days. Place them in a single layer between sheets of parchment or wax paper in an airtight container, or on a baking sheet covered tightly with plastic wrap. Be sure they don't touch to prevent sticking. The uncooked pierogi can also be frozen for up to 3 months. After sealing the pierogi, freeze them on the baking sheet until solid, a few hours. Transfer the frozen pierogi to an airtight container. When ready to cook, extend the boiling time to 7 to 8 minutes. Note: To get 1 cup of mashed potatoes, you’ll need to begin with 1 pound of yellow potatoes, peeled and cut into ½-inch cubes. Bring a medium pot of water to a boil. Add the potatoes and boil until tender, 10 to 12 minutes. Drain in a colander, then transfer back to the pot and heat over medium-low heat, mashing with a potato masher, until any moisture has evaporated, and the potatoes are mashed, 1 to 2 minutes. Note: Nutritional information does not include sautéing or optional serving ingredients. Make the Dough: In a large bowl, mix the flour and salt. Add the water into a liquid measuring cup that holds at least 2 cups of liquid. Add the eggs to the water and whisk with a fork until evenly combined. Add the water/egg mixture to the dry ingredients and stir with a fork to evenly moisten until the ingredients come together into a loose, shaggy mass. Using your hands, knead the dough in the bowl until it comes together into a ball. Lightly dust a clean work surface with flour. Invert the dough onto the surface and knead for 1 to 2 minutes, dusting with more flour as necessary, until smooth and elastic. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes. Make the Filling: Melt the butter in a medium skillet over medium heat. Add the onions and season with ⅛ teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until golden brown and softened, 8 to 10 minutes. Remove from the heat. Set aside about 1 cup of onions for the garnish. In a medium bowl, combine the onions from the skillet with the mashed potatoes, cottage cheese, 1 teaspoon salt, and ¼ teaspoon pepper. Mix well. Roll and cut the dough: Divide the dough into two even pieces. (Wrap one piece back in plastic wrap while you work with the other piece.) Dust some flour onto a clean work surface and onto a baking sheet (that will hold the pierogi), then roll out one portion of dough as thin as possible, about 1/16 inch. Using a 3-inch cookie cutter or inverted glass, cut out as many disks of dough as you can. Remove the scraps and wrap them in plastic wrap (you'll re-roll them later). Assemble the pierogi: Have a small bowl of water nearby to help moisten the dough edges if necessary. Working with one dough disk at a time, spoon a scant tablespoon of filling onto the center of the disk. Fold the dough in half over the filling, creating a crescent shape. To seal, pinch the top edges together firmly. Then continue sealing down both sides using a pinch-and-twist method: with your thumb and forefinger, pinch a small section of dough near the top, twist it slightly upward, and press it into the next section of dough. Repeat this pinch-and-twist motion all the way down both sides to create a secure, sealed, and very thin edge. Once sealed, place the pierogi on the prepared baking sheet. Repeat this process for the remaining dough disks and filling. Work fairly quickly, as the pierogi can be harder to seal if they begin to dry out. Moisten the inside of half the disk only if necessary to help the dough adhere. Unwrap the remaining dough and repeat the process. You can re-roll the scraps one time by forming them into a ball and rolling them out again, but avoid rolling them out more than once, as this can make the dough tough. Cook the pierogi: In a large pot, bring 3 quarts of salted water to a boil over high heat. Add a single layer of pierogi to the boiling water, stirring gently to ensure they don't stick together. Let them cook for 4 to 5 minutes. Use a slotted spoon or spider strainer to transfer the cooked dumplings to a tray or baking sheet and toss with a light coating of oil to prevent sticking. Repeat with the remaining pierogi. If you'd like to pan-fry the pierogi after boiling them, work in batches. Melt 1 to 2 tablespoons of butter in a large skillet over medium-high heat until it begins to crackle. Add the boiled pierogi in a single layer, ensuring they don't overlap, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with the remaining pierogi, adding more butter as needed. Serve hot, topped with reserved onions and parsley or dill (if using), and with sour cream on the side. Make-Ahead/Freezer-Friendly Instructions: Pierogi dough can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. When you’re ready to use it, let the dough come to room temperature before rolling it out. You can also freeze the dough for longer storage—just thaw it in the fridge overnight before using. Uncooked assembled pierogi can also be made ahead and kept in the refrigerator for up to two days. Place them in a single layer between sheets of parchment or wax paper in an airtight container, or on a baking sheet covered tightly with plastic wrap. Be sure they don't touch to prevent sticking. The uncooked pierogi can also be frozen for up to 3 months. After sealing the pierogi, freeze them on the baking sheet until solid, a few hours. Transfer the frozen pierogi to an airtight container. When ready to cook, extend the boiling time to 7 to 8 minutes. Note: To get 1 cup of mashed potatoes, you’ll need to begin with 1 pound of yellow potatoes, peeled and cut into ½-inch cubes. Bring a medium pot of water to a boil. Add the potatoes and boil until tender, 10 to 12 minutes. Drain in a colander, then transfer back to the pot and heat over medium-low heat, mashing with a potato masher, until any moisture has evaporated, and the potatoes are mashed, 1 to 2 minutes. Note: Nutritional information does not include sautéing or optional serving ingredients. Nutrition Information Powered by Per serving (23 servings) Serving size: 2 pierogi Calories: 126 Fat: 3 g Saturated fat: 1 g Carbohydrates: 21 g Sugar: 2 g Fiber: 1 g Protein: 4 g Sodium: 203 mg Cholesterol: 22 mg Per serving (23 servings) Serving size: 2 pierogi Calories: 126 Fat: 3 g Saturated fat: 1 g Carbohydrates: 21 g Sugar: 2 g Fiber: 1 g Protein: 4 g Sodium: 203 mg Cholesterol: 22 mg