Gouda and Potato Pierogi
The humble pierogi is one star that shines bright in the dumpling universe. These chewy, crispy, starch-on-starch pockets are textbook comfort food. And unlike others of their dumpling brethren, they require only basic ingredients to make at home and no special equipment. Don’t be surprised when you devour a dozen in one sitting.
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 butter, softened
1/2 cup sour cream
For the filling:
1 cup mashed potatoes
1 cup grated Reny Picot Gouda
1/4 finely chopped onion, sautéed in butter
- To make the dough, mix together the softened butter, sour cream, and egg in a large bowl. Add the flour and salt and mix until combined. Form a ball and wrap in plastic. Chill for 30 minutes in fridge (up to 48 hours if making ahead).
- To make the filling, combine mashed potatoes, Gouda, and onion. Set aside.
- To assemble pierogies, roll out dough to 1/8-inch thick. Cut into 3-inch circles using a glass. Place a dab of filling in the center of each circle and fold over. Pinch edges and press with a fork to seal.
- Boil pierogis in salted water until they float, 3-5 minutes. Remove from water and place on a cooling rack to drain.
- Sauté pierogis in butter until golden brown, 2-4 minutes per side.
- Serve warm with sour cream and garnish with chives.