Ingredients
Dough
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup whole milk
- 2 eggs, lightly beaten
- 1/4 cup sour cream
Filling
- 5 large russet potatoes, peeled and quartered
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3 large Vidalia onions, diced
- 1 1/2 cups large curd cottage cheese
- 8 ounces cream cheese, room temperature
Instructions
- Mix Dough Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed to evenly combine.
- Combine Wet Ingredients: Whisk together the milk, eggs, and sour cream in a separate bowl. Slowly add this mixture to the flour in a steady stream while mixing.
- Form Dough: Continue mixing until a shaggy dough forms that pulls away from the sides of the bowl, indicating proper hydration and gluten development.
- Rest Dough: Cover the dough with plastic wrap and let it rest at room temperature for 1 hour, allowing the gluten to relax for easier rolling.
- Boil Potatoes: Place the peeled and quartered potatoes in a pot, cover with water, stir in salt, and bring to a boil. Reduce to low heat and cook until the potatoes are fork-tender, approximately 20 minutes.
- Caramelize Onions: While the potatoes cook, melt butter in a large skillet over medium heat. Add diced Vidalia onions and sauté until caramelized and golden brown, about 20 minutes.
- Mash Filling: Drain the cooked potatoes and transfer them to a large bowl. Add caramelized onions, cottage cheese, and cream cheese. Mash together using a potato masher until the mixture is smooth and well blended. Season with salt and pepper to taste.
- Roll Dough and Cut Rounds: On a lightly floured surface, roll the rested dough to approximately 1/4 inch thickness. Use a 2 3/4-inch round cutter to cut out dough circles. Place them on a baking sheet and cover with plastic wrap to prevent drying.
- Form Pierogies: Lightly flatten each dough circle with your hands, then place about 1 1/2 tablespoons of the potato filling in the center. Fold the dough over the filling to form a half-moon shape, gently pressing out air and pinch the edges to seal tightly.
- Repeat: Continue filling and forming the remaining pierogies, placing them on the baking sheet and covering to keep fresh.
- Boil Pierogies: Bring a large pot of salted water to a boil. Drop 4 pierogies at a time into the water, stirring gently to prevent sticking. Cook until they rise to the surface, about 4 minutes.
- Drain and Keep Warm: Remove pierogies with a slotted spoon and transfer to a plate lined with paper towels to drain. Then transfer to a serving platter and cover with foil to keep warm.
- Serve: Repeat boiling with remaining pierogies. Serve warm with melted butter, additional caramelized onions, and sour cream if desired.
Notes
- Make sure dough is well rested to make rolling and shaping easier.
- Use room temperature cream cheese for smoother filling incorporation.
- Caramelizing onions low and slow develops rich sweetness enhancing the filling.
- Boil pierogies in batches to avoid overcrowding and sticking.
- Pierogies can be refrigerated after cooking and reheated in a hot skillet with butter for crispier edges.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
