Home Made Pierogies With Caramelized Onion Recipes

HOME MADE PIEROGIES WITH CARAMELIZED ONION

Steps:

• In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.
• Divide dough into thirds and roll out onto floured surface to 1/8" thickness. With 3" cutter or glass, cut out circles.
• Fill each circle with a Tablespoon of sauerkraut. Fold over and seal edges with the tines of a fork dipped in flour.
• Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time). Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown. Turn and brown the other side. Keep warm.
• Melt the 1/4 cup of butter in the skillet and add the onions.
• Saute, stirring occasionally, until the onions are browned and soft. Add the 1/8 cup of wine to deglaze the pan.
• Serve pierogies topped with caramelized onions. This recipe makes 30 pierogies.

PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL

Steps:

• Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
• While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds.
• Add onions and cook, stirring occasionally, until golden, 12-15 minutes.
• Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
• Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes.
• Stir in dill and discard bay leaf.
• Boil pierogies according to package directions (5 to 7 minutes), then drain.
• Serve topped with tomato sauce and a dollop of sour cream.

POTATO AND GOAT CHEESE PIEROGI WITH CARAMELIZED ONIONS

Steps:

• To make the dough: Whisk the flour, baking powder, and salt together in the bowl of a heavy-duty standing electric mixer (or in a large bowl). Whisk the sour cream, water, eggs, and oil together in a small bowl, then pour into the flour mixture. Using the paddle attachment, mix on low speed (or stir with a wooden spoon), adding more water if the dough is too dry, to make a soft dough. Change to the dough hook and mix on medium-low speed until the dough is smooth and supple, 6 to 8 minutes. (Or turn out the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes.) Wrap the dough in plastic wrap and let stand at room temperature for 1 to 2 hours.
• Meanwhile, make the filling: Put the potatoes in a large saucepan and add enough cold salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 20 minutes. Drain well. Press the potatoes through a potato ricer (or rub them through a coarse wire sieve) into a medium bowl and let them cool.
• Heat the olive oil in a small skillet over medium heat. Add the red onion and cook, stirring occasionally, until tender but not browned, about 3 minutes. Stir the onion into the potatoes, along with the goat cheese and chives. Stir in the cream and season to taste with salt and pepper.
• To assemble the pierogi: Line a large rimmed baking sheet with parchment paper. Working with one half of the dough at a time, roll it out on a lightly floured work surface until about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out rounds of the dough, reserving the trimmings.
• Spoon about 1 teaspoon filling on the bottom half of each round. Brush the edge of each round with beaten egg, fold in half to enclose the filling, and seal closed with a fork. Transfer to the baking sheet. Knead the dough scraps together until smooth and let rest for about 10 minutes. Then repeat with the remaining dough and filling. (The pierogi can be covered with plastic wrap and refrigerated for up to 8 hours.)
• To caramelize the onion: Melt the butter and oil in a large saucepan over medium heat. Add the yellow onion and cook, stirring occasionally, until very tender and caramelized, about 25 minutes. Stir in the thyme and season to taste with the salt and pepper. Let cool. Coarsely chop the onions and transfer to a small bowl. (The onions can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
• To make the truffle creme fraiche: Mix the creme fraiche and truffle oil in a small bowl. (The creme fraiche can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
• Position a rack in the center of the oven and preheat the oven to 200 degrees F. Line another large rimmed baking sheet with paper towels.
• To cook the pierogi: Heat the oil in a large skillet, preferably nonstick, over medium heat. In batches, without crowding, add the pierogi, flat sides down, and cook, turning once, until golden brown on both sides, 4 to 5 minutes. Using a slotted spoon, transfer the pierogi to the baking sheet and keep warm in the oven while cooking the remaining pierogi, adding more oil to the skillet as needed.
• Arrange the pierogi on a platter. Top each with a dab of the caramelized onions and sprinkle with the chives, if using. Serve immediately, with the truffle creme fraiche.