Side Pannel
Crispy Fried Pierogies with Caramelized Onions
Crispy Fried Pierogies with Caramelized Onions
- Recipe Submitted by maryjosh on 01/14/2020
Ingredients List
- For the pierogies:
- 15 oz all purpose flour, by weight (3 cups, if measuring)
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 eggs whisked
- 1 cup sour cream
- 1 yellow onion thinly sliced
- 5 tbsp butter
- For the mashed potatoes:
- 1 lb russet potato
- 2 tbsp whole buttermilk
- 1 tbsp heavy cream
- 2 tbsp melted butter
- 2 scallions chopped
- 2 cloves garlic minced
- salt and pepper
Directions
To make the mashed potatoes: Prick the potato all over with a fork and microwave for about 8 minutes until fork tender. Peel the skin off, and either mash with a fork or masher, or preferably use a food mill. Add the buttermilk, heavy cream, butter, scallions, and garlic to it, and season to taste with salt and pepper. Set aside for later.
Whisk to combine the flour, baking powder, and salt. Add the eggs and sour cream, and mix until it forms a dough. Knead the dough gently on a lightly floured surface until firm and smooth. Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.
Bring a big pot of water to a boil, and season with salt.
Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it. Crimp the edges tightly closed with a fork. Repeat with remaining ingredients.
Boil the pierogies for 3 minutes, then remove from the water to drain.
Heat up a skillet over medium heat and add 1 tbsp of butter. Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.
Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy. Repeat with the remaining pierogies. Serve the crispy fried onions with the pierogies, and enjoy!
Whisk to combine the flour, baking powder, and salt. Add the eggs and sour cream, and mix until it forms a dough. Knead the dough gently on a lightly floured surface until firm and smooth. Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.
Bring a big pot of water to a boil, and season with salt.
Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it. Crimp the edges tightly closed with a fork. Repeat with remaining ingredients.
Boil the pierogies for 3 minutes, then remove from the water to drain.
Heat up a skillet over medium heat and add 1 tbsp of butter. Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.
Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy. Repeat with the remaining pierogies. Serve the crispy fried onions with the pierogies, and enjoy!
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