How to make Pierogi, a Christmas Eve must have.

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Peel the potatoes and dice them into 1-inch (2 cm) cubes. Put them in a pot, cover with cold water, and bring to a boil. Add a spoonful of salt to the water.
2. When the potatoes are fully soft and crush easily with a fork, drain them. Mash until smooth, then mix in the grated cheese and chives. Do not overmix; the filling should be fairly dry. Adjust the seasoning if needed and set aside.
3. Beat the eggs with the milk (or water) until combined.
4. Put a large bowl on a scale and add the flour. Pour in the egg mixture with the salt and oil, and mix until a shaggy dough forms. Rest for 10 minutes.
5. Knead on a lightly floured counter for 8-10 minutes until smooth and it passes the gluten window test. Wrap and refrigerate until needed (up to a day ahead).
6. Roll the dough quite thin. Cut out circles with a bowl, then re-roll the scraps until all the dough is used.
7. Bring a pot of water to a boil and add a large pinch of salt, stirring until dissolved.
8. Place a spoonful of filling on each circle and flatten it to cover about half. Fold over and crimp the edges to seal, optionally with a fork.
9. Drop a few pierogi into the boiling water, stir once gently, and cook. When they float, cook 2 more minutes. Drain with a slotted spoon into a container and repeat with the rest. They can be frozen or refrigerated until serving.
10. Melt butter in a cast iron or large pan over medium heat. Add thinly sliced onions and cook, stirring occasionally, until lightly caramelized (about 10 minutes).
11. Fry the cooked pierogi in the butter and onions until lightly browned and crisp on all sides, then remove from the pan.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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