American · Dinner
Crispy Potato Cheese Pockets with Caramelized Onion
Pierogi with Caramelised Onion
Polish-American potato and cheese pierogi boiled then pan-crisped in butter, piled with sweet caramelised onion and a spoon of sour cream.
$
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
16gProtein
22gFat
58gCarbs
8gSugar
3gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Mix the flour, eggs, and water into a smooth dough and rest it. Boil and mash the potatoes with the cheddar and pepper.
2
Build
Roll the dough thin and cut rounds. Spoon filling onto each, fold into half-moons, and press the edges to seal.
3
Boil
Drop the pierogi into boiling salted water over high heat 4–5 minutes until they float and the dough is tender.
4
Fry
Caramelise the onions in butter over medium heat 12–15 minutes, then add the pierogi in batches and crisp 3 minutes a side until golden.
5
Plate
Divide the pierogi onto two plates with the caramelised onions. Add a spoonful of sour cream and a grind of pepper to each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) all-purpose flour
- 2 large eggs
- 120ml (1/2 cup) warm water
- 400g (14.1 oz / 2 medium) potato
- 120g (4.2 oz) cheddar
- 2 large onions
- 4 tbsp butter
- 120g (4.2 oz) sour cream
- 1 tsp black pepper