Pierogi with Brown Butter
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Unrated
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Course
Main Course
Pierogi with Brown Butter
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Pierogi with Brown Butter - homemade pierogi filled with mashed potatoes and cheese.
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Ingredients
- 1 pound potato peeled and quartered, baking variety
- 1 stick 4 ounces plus 2 tablespoons butter
- 3/4 cup White Cheddar Cheese shredded
- salt
- black pepper
- 2 3/4 cups flour plus more for dusting
- 1 egg large
- 1 cup sour cream at room temperature
- 2 tablespoons chives chopped
Instructions
- In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter; let cool. Stir in the cheddar cheese and season with salt and pepper.
- In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
- Meanwhile, in a large skillet, cook the remaining 1 stick butter over medium heat until melted and brown, about 5 minutes. Stir in the chives.
- On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal.
- In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Toss them in the brown butter before serving.
Notes
- from Every Day with Rachael Ray December/January 2009
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