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Cuisinel Cast Iron Pans:
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Pierogi

Ingredients:

3-4 Large Russet Potatoes
1/2 Onion (diced)
1 Onion (sliced and caramelized)
8-10oz Ricotta Cheese
4-6 oz Mild Cheddar Cheese
4 Cups Flour
1/2 tsp Salt (for dough)
2 Eggs
1 Cup Water ~ (lukewarm)
Sour Cream (for serving)
Fresh Chives (chopped)
Butter
Olive Oil
Salt and Pepper

Instructions:

Wash and peel the potatoes then cut into 1 inch pieces. Boil the potatoes in salted water until soft. Mash the potatoes then place in a bowl and set aside.

In a medium size pan on medium heat, add some oil and diced onion. Season with salt and pepper. Once the onion are caramelized slightly add to the mashed potatoes along with ricotta and cheddar cheese. Mix until combined, taste, and adjust the seasoning to your liking.

(NOTE: Slice one whole onion and caramelize for serving later on).

For the dough: Combine flour and salt in a large bowl. Make a well in the center and crack the eggs into the center of the bowl. Whisk eggs along with adding the water to the dough. Mix in the bowl until a shaggy dough is formed then knead the dough on a lightly floured work surface. Once the dough is formed cover with a clean towel and let rest for 20-60 minutes.

Next cut the dough in half and roll out till it’s 1/4 inch thick. Cut small 3-4inch circles with a cookie cutter or inverted glass. Fill each piece of dough with 1-2 Tbsp of the potato filling and crimp the edges with your fingers to seal.

Boil the pierogis for 2-3 minutes or until they float then place on a wire rack to drain.

In a large pan on medium heat, add some butter and a few pierogi. Brown each pierogi on both sides then serve with caramelized onions, sour cream, and garnish with chopped chives.

Enjoy!

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