Cheddar + Herb Pierogies

On Christmas Eve Eve we made pierogies for the first time and although it was a time consuming process, I'm so excited to make them again. I almost wanted to skip the sage butter sauce because we had already done so much work but the sauce was great with the pierogies and it added an additional depth of flavor since there were two different herbs already in the pierogies. The sauce and filling were full of flavor and the dough was the perfect texture. I think the added step of frying the pierogies adds a nice texture to them but you can skip it if you prefer to have them boiled only. Dave loved this as well and thought the balsamic caramelized onions were a nice complement to the flavors already in the pierogies. The sour cream and balsamic caramelized onions are of course, optional.

Recipe from The Bite House.

-2 cups white flour
-1/2 cup sour cream
-3 tablespoons butter, melted
-1 large egg
-pinch salt

-2 medium potatoes, peeled and roughly chopped
-1 1/2 cup grated white cheddar 
-chives, finely chopped
-parsley, finely chopped
-pinch of salt

Sage Butter Sauce
-1/4 cup butter
-8-10 sage leaves, chopped
-1 tablespoon lemon juice

For serving
-Light sour cream
-1 onion, sliced and caramelized
-Balsamic vinegar for the caramelized onions

To make the dough, mix all the ingredients together with your hands until you have a smooth dough. Let cool for 30 minutes.

While the dough cools, make the filling by boiling the potatoes until fork tender, about 15-20 minutes. Strain them and let stand for 5 minutes to let the extra moisture out. Mash and add the cheddar, butter, herbs and salt. The mashed potatoes will seem thick, but you do not want to thin them out with water to make sure that the filling stays inside the pierogi shells.

To assemble the pierogies, cut the dough into four equal sections and set three aside. Roll out the remaining fourth of the dough until it's 1/8" thick.  Using a glass, cut out 3" circles and save the dough trimmings. Put about a 1/2 tablespoon of filling in the middle of each circle and wet the edges of the dough with water to help the edges seal. Close the pierogies and crimp the edges with a fork to make sure they're completely sealed. Repeat the process with the rest of the dough and form a ball with the trimmings, roll the ball out and make more rounds. We made about 32 pierogies.

We cooked the perogies twice, once by boiling them and once by frying them. To start, bring a large pot of water to a boil. Drop about half of the pierogies into the boiling water and cook them until they float to the surface. Once the pierogies are floating, remove them with a slotted spoon. Cook the remaining pierogies. At this point they're ready to eat but frying the pierogies adds great texture. To fry the pierogies heat a small amount of oil and fry the pierogies for 2-3 minutes on each side.
While you're cooking the pierogies heat the butter, sage, and lemon juice until melted and serve over the pierogies. 

We served the pierogies with the sage butter sauce, sour cream, and balsamic caramelized onions. 



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