Potato and Cheese Pierogi with Browned-Butter Onions

Wed, 04 Dec 2024 14:00:00 +0000

Pierogi ruskie are the pierogi most people mean when they picture the dish: soft half-moons of dough stuffed with mashed potato and farmer’s cheese, boiled until they float, and — if you know what you are doing — crisped in a pan afterwards and buried under sweet, slow-cooked onions. This version pushes the onions one step further by cooking them in butter until the butter itself turns nut-brown and toasty, which gives the whole plate a deep, nutty backnote that plain fried onions never reach. The other secret is duller and more important: resting the dough. A rested dough rolls thin, seals tight and stays tender, and it is the difference between pierogi that hold their filling and pierogi that burst in the pot and hand you a pan of cheesy soup.

Polish - vo.rs

Potato and Cheese Pierogi with Browned-Butter Onions