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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix the flour, eggs, and water into a smooth dough and rest it. Boil and mash the potatoes with the cheddar and pepper.
Build
Roll the dough thin and cut rounds. Spoon filling onto each, fold into half-moons, and press the edges to seal.
Boil
Drop the pierogi into boiling salted water over high heat 4–5 minutes until they float and the dough is tender.
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.
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.