Pierogi with Fried Onions Recipe

Pierogi With Fried Onions Recipe

Ingredients

Makes 6 servings

• 1 pound russet potatoes, peeled and cut into chunks
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 medium yellow onion, minced
• 1 recipe Egg-Free Pasta Dough

Method

1. In a large pot of salted water, cook the potatoes until tender, about 20 minutes
2. Drain and return to the pot
3. Add the salt and pepper, mash the potatoes and set aside
4. In a skillet, heat the 2 tablespoons oil over medium heat
5. Add the onion, cover and cook until soft, about 7 minutes
6. Stir the cooked onion into the mashed potatoes
7. Mix well and taste, adjusting seasonings if necessary
8. Set aside to cool completely
9. Divide the dough into 2 equal portions and roll out, one piece at a time, on a lightly floured surface until very thin, about 1/8 inch thick
10. Cut the dough into 3-inch-wide strips and then cut across the strips to create 3-inch squares
11. Put 1 heaping teaspoonful of filling onto one half of each dough square
12. Moisten the edge of each square with water and fold into triangles, folding one corner of the dough over the filling to press against the opposite corner
13. Using your finger, press all the edges together to seal well
14. Repeat with the remaining dough and filling
15. If there is filling left over, reserve it for another use
16. Press the tines of a fork along the edge of the pierogi to seal
17. Set aside on a lightly floured plate
18. In a large pot of boiling salted water, cook the pierogi until they float to the top, about 3 minutes
19. Drain well
20. Brown the pierogi lightly in a large skillet with the remaining 1 teaspoon oil
21. Season with salt and plenty of pepper
22. Serve immediately

Full List of Pasta Recipes
Full List of Pierogi Recipes