Pierogi Recipe

There is something especially satisfying about making these Polish pierogi from scratch: the dough is simple, but the filling has enough character to make every parcel worth the effort. Creamy potatoes, two cups of cheese, and buttery onion come together in a filling that is rich without being heavy, while the tender dough gives each bite a pleasantly chewy edge. Although pierogi are often served as a savory main or side, this version works beautifully as a dessert-style course when served with a little browned butter, sour cream, or a spoonful of lightly sweetened applesauce. The mild, salty cheese and caramelized onion make an unexpectedly good contrast with something sweet alongside. The key to the filling is keeping it smooth but not loose. Boil the four potatoes until they break apart easily when pierced, then drain them thoroughly and let them steam for a few minutes before mashing. Any excess water can make the pierogi difficult to seal. While the potatoes cook, slowly sauté the chopped onion in two tablespoons of the butter until golden and soft; rushing this step leaves the onion sharp instead of sweet. Stir the onion and cheese into the warm potatoes, seasoning to taste. A mild farmer cheese, dry-curd cottage cheese, or cheddar can work here, though a combination of farmer cheese and a little cheddar gives the filling both creaminess and a gentle tang. For the dough, combine the two cups of flour with the two eggs and enough water to make a soft, workable dough. Knead it until smooth, then let it rest for about 20 minutes. That rest matters: it relaxes the gluten and makes rolling much easier. Roll the dough quite thin, but not paper-thin, and cut circles large enough to hold a generous spoonful of filling. Press out as much air as possible before sealing the edges firmly. If the rim feels dry, moisten it with a fingertip; if the dough springs back while rolling, give it another five minutes to rest. Keep finished pierogi under a lightly damp towel so they do not dry out while you shape the rest. Boil the pierogi in batches in salted water, stirring gently once so they do not settle on the bottom. They are ready about two or three minutes after rising to the surface, which keeps the dough tender rather than gummy. For extra flavor and a lightly crisp finish, transfer them to a skillet with the remaining butter and let them take on a little color. Serve six portions hot as a sweet-savory dessert course after a light meal, or alongside sour cream, applesauce, sautéed apples, or a sprinkle of cinnamon sugar. They are best freshly cooked, though assembled uncooked pierogi can be frozen in a single layer and boiled straight from frozen.