Potato and Cheese Pierogi

Pierogi filling:

500 g potatoes , peeled and sliced 1cm thick

1 tbsp kosher salt – for cooking potatoes

30 g unsalted butter

100 g shredded cheddar cheese , tightly packed cup

1/4 teaspoon kosher salt

1/2 tsp black pepper

Onion Butter Sauce:

30g/ 2 tbsp unsalted butter

1 onion , finely diced

1/2 tsp kosher salt

Cooking and serving:

1 tbsp kosher salt – for boiling water

25g/ 1.5 tbsp unsalted butter , per 8 – 10 pierogis

Sour cream , for serving

Parsley or chives , finely chopped – just a pinch

FILLING:

1. Boil potatoes – Put potato and salt in a large pot. Add cold water to cover the potatoes. Bring to a boil on high heat then reduce heat to medium high and simmer for 15 minutes or until potatoes are soft.

2. Mash – Drain, then pass the potatoes through a potato ricer into a bowl (or use potato masher)

3. Cheese – Immediately add butter, cheese, salt and pepper. Mix with a spoon until fully combined.

4. Cool – Spread out ~1cm thick on a tray. Cover with cling wrap, pressing so it is fully in contact. Cool on the counter (~30 min) then refrigerate until cold (1 hour+).

DOUGH <---click here

Fill Pierogi instructions in the dough recipe

BUTTER SAUCE

1. In a non stick skillet, melt the butter until foamy over medium heat. Add onion and salt, then cook, stirring regularly, for 10 to 15 minutes until the onion is golden on the edges. Scrape out into a bowl, then set aside. 

2. Butter sauce – Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter.