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all-purpose water egg vegetable oil salt russet salt black pepper ground nutmeg onion butter cutter Accompaniment
Viewed: 24 - Published at: 8 years agoIngredients
- 3 cups all-purpose flour plus additional for kneading
- 1 cup water
- 1 large egg
- 2 teaspoons vegetable oil
- 1 teaspoon salt
- 1 1/2 pound russet (baking) potatoes
- 6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 medium onion, halved lengthwise and thinly sliced crosswise
- 1 stick (1/2 cup) unsalted butter
- Special equipment: a 2 1/2-inch round cookie cutter
- Accompaniment: sour cream
Method
- Put flour in a large shallow bowl and make a well in center.
- Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour.
- Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms.
- Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft).
- Invert a bowl over dough and let stand at room temperature 1 hour.
- Peel potatoes and cut into 1-inch pieces.
- Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes.
- Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
- When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands.
- Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
- Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes.
- Remove from heat and season with salt and pepper.
- Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter.
- Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling.
- Pinch edges together to seal completely.
- (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.)
- Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel.
- Form more pierogies in same manner.
- Bring a 6- to 8-quart pot of salted water to a boil.
- Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface.
- Transfer as cooked with a slotted spoon to onion topping and toss gently to coat.
- Cook remaining pierogies in same manner, transferring to onions.
- Reheat pierogies in onion topping over low heat, gently tossing to coat.
