Brown Butter Sage Pierogi (Print Version)
# Ingredients:
→ For the Filling
01 -
455g russet potatoes, peeled and halved
02 -
150g onions, chopped
03 -
4 tablespoons unsalted butter
04 -
50g cheddar cheese, shredded
05 -
60g sour cream
06 -
1 teaspoon salt, plus more to taste
07 -
1 teaspoon black pepper
→ For the Dough
08 -
190g all-purpose flour, plus more for dusting
09 -
80ml warm water
10 -
1 tablespoon olive oil
11 -
1 large egg, lightly beaten
12 -
Pinch of salt
→ For the Sage Brown Butter
13 -
2 tablespoons unsalted butter
14 -
10 fresh sage leaves
15 -
Freshly cracked black pepper for serving
# Instructions:
01 -
Place potatoes in a medium pot with cold water. Cover, bring to a boil over medium-high heat, and cook for 20-25 minutes until fork-tender.
02 -
While potatoes cook, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add onions and sauté for 8-10 minutes until golden brown. Remove from heat.
03 -
In a medium bowl, combine flour, warm water, olive oil, egg, and a pinch of salt. Mix with a fork until the dough begins to come together, then knead with your hands for 2-3 minutes until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes.
04 -
Drain cooked potatoes and transfer to a medium bowl. Add cheddar cheese to the hot potatoes to melt slightly. Mix in sautéed onions, sour cream, salt, and pepper. Mash with a fork, then mix with a spatula until smooth. Cover and chill in the refrigerator for 15 minutes.
05 -
Place chilled dough on a floured surface. Lightly flour the top and roll to about 3mm thickness. Use a pint glass to cut out circles. Gather scraps, re-roll, rest for 5 minutes, then cut more circles. Keep dough circles covered with plastic wrap to prevent drying.
06 -
Place a rounded tablespoon of potato filling in the center of each dough circle. Gently stretch the dough around the filling and pinch edges to seal. If dough becomes too warm to handle, chill in the refrigerator for 10 minutes.
07 -
Bring a large pot of water to boil. Cook pierogi in batches for 3 minutes until they float to the surface. Be careful not to overcook. Remove with a slotted spoon and place in an oiled bowl to prevent sticking.
08 -
Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick pan over medium-high heat. Add sage leaves and cook until the butter begins to brown and smells nutty, 2-3 minutes.
09 -
Reduce heat to medium and add pierogi to the brown butter (working in batches if needed). Lightly brown them for about 2 minutes per side. Remove from heat.
10 -
Transfer pierogi to plates, spoon the sage brown butter over them, and sprinkle with salt and freshly cracked black pepper to taste.
# Notes:
01 -
Pierogi can be prepared ahead and frozen before boiling. Freeze in a single layer before transferring to freezer bags.
02 -
For best results, make sure the potato filling is completely cool before assembling the pierogi.