How to Make Pierogies with Chef Jakub Czyszczon | Made In Cookware

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers lower fat content and a similar texture.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients while mashed cauliflower lowers carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often less expensive.

Peel russet potatoes and place them into a large pot.

Slice yellow onions evenly for caramelizing.

Caramelize onions in a Dutch oven with butter and salt for about 30 minutes, stirring frequently.

Prepare the dough by making a well in all-purpose flour, adding an egg, butter, and salt.

Slowly incorporate hot water into the mixture, kneading for 3 to 4 minutes until the dough is smooth and elastic.

Wrap the dough in plastic wrap and let it rest.

Once the potatoes are cooked, mash them and mix with 3/4 of the caramelized onions, yogurt, salt, and pepper until smooth.

Refrigerate the filling to cool and set.

Cut the rested dough into quarters for easier handling.

Roll out the dough to about 3 mm thick, using flour to prevent sticking.

Cut circles from the dough using a glass or ring cutter, about 3 inches in diameter.

Place a generous amount of filling on one half of each dough circle, moisten the edge with water, and fold over to seal.

Press the edges with a fork to ensure a good seal and prevent filling from leaking.

Flour a cutting board or sheet tray to reserve the filled pierogi.

Bring a pot of salted water to a boil and gently place the pierogi in, cooking until they float, about 3 to 4 minutes.

In a sauté pan, melt butter and add the reserved caramelized onions over medium heat.

Transfer the cooked pierogi directly into the sauté pan to coat with butter and onions.

Plate the pierogi family style and top with remaining caramelized onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens