Pierogi with Caramelized Onions and Sour Cream

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Potato and Cheddar Pierogi Pan-Fried in Butter

1. Place 1½ pounds peeled, 1-inch potato chunks in a pot, cover with cold salted water, and boil over high heat for 15 minutes until completely tender. 20 min
2. While the potatoes boil, whisk together 3 cups all-purpose flour and 1 teaspoon of the salt in a large bowl, then make a well in the center. 4 min
3. Beat 2 eggs with ½ cup sour cream and ¼ cup warm water, pour into the flour well, and stir until a shaggy dough forms, then knead on a lightly floured surface for 3–4 minutes until smooth; cover and rest 20 minutes. 8 min
4. Drain the potatoes, return them to the hot pot for 1 minute to steam dry, then mash with 4 oz shredded sharp cheddar, 2 oz softened cream cheese, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth; let cool. 5 min
5. Roll the rested dough to ⅛-inch thickness on a floured surface and cut out 3-inch rounds; place 1 tablespoon of filling in the center of each, fold in half, and press edges firmly to seal, crimping with a fork. 20 min
6. Bring a large pot of salted water to a boil, cook the pierogi in batches of 8–10 for 3–4 minutes each until they float and are cooked through, then transfer to a lightly oiled plate. 15 min
7. Timing-sensitive step. Melt 3 tablespoons unsalted butter in a large non-stick or cast-iron skillet over medium-high heat until foaming subsides, then add the boiled pierogi in a single layer (in batches if needed) and pan-fry 2–3 minutes per side until deep golden and crisp. 10 min
8. Transfer the pan-fried pierogi to a serving platter and season with the remaining ¼ teaspoon black pepper. 2 min

Slow Caramelized Onionstopping

1. Halve and thinly slice 3 yellow onions. 6 min
2. Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a wide, heavy skillet over medium-low heat, add the onions and ½ teaspoon salt, and stir to coat. 3 min
3. Cook the onions over medium-low heat, stirring every 5–7 minutes, for 35–40 minutes until deeply golden, jammy, and sweet — reduce heat if they begin to scorch. 40 min
4. Stir in 1 teaspoon fresh thyme leaves (optional) in the last 2 minutes of cooking, then remove from heat and keep warm. 2 min

Sour Cream and Chive Toppingsauce

1. Thinly slice 2 tablespoons fresh chives. 2 min
2. Stir together 1 cup full-fat sour cream, the sliced chives, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until combined. 2 min
3. Refrigerate the topping until ready to serve, then spoon generously over the plated pierogi alongside the caramelized onions.