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Potato & Onion Pierogi with Onion-Butter Sauce
Category: Appetizers
Serves: 6-8
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Ingredients:
Pierogi dough Potato and onion pierogi filling Onion-butter sauce Sour cream Minced fresh parsley and fresh chives
Directions:
Divide dough in half. On a generously floured surface, roll out dough 1/8” thick to about a 14’ square. With a 2-1/2” to 3” cutter, carefully cut out circles of dough. (Dough is elastic; use a sharp knife if necessary.) Put 1 packed teaspoon of filling in the middle of each circle. Fold dough in half to make a half-moon shape and pinch edges closed. Place on a baking sheet. Repeat until all pierogi are made. Cover with wax paper and refrigerate until ready to cook. Fill large soup pot with water and a pinch of salt. Bring water to a rolling boil. Drop about 6 pierogi into boiling water, cover, and cook for 1 minute. Uncover, stir with a wooden spoon and cook for 3 more minutes. Cover and cook for 1 minute more, or until the pierogi puff up and float to the top. Remove pierogi with a slotted spoon, drain well and place on heated plates. Repeat until all pierogis are cooked. Drizzle with onion-butter sauce and garnish with dollops of sour cream and a sprinkling of minced parsley and chives.