2 Yukon Gold potatoes, peeled and diced into ½ inch pieces
3 ½ tablespoons ghee
1 cup sharp cheddar cheese
1/2 teaspoon sea salt
freshly ground black pepper, to taste
For the Caramelized Onions
1 medium yellow onion, thinly sliced in half moons
2 tablespoons ghee
Directions
Step 1
Stir and mash the cheddar cheese into the potatoes until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
Step 2
Roll half of the dough into a 1/8" thick circle. Use a 2 inch round cutter to cut circles of dough. Repeat with the other half of the dough.
Step 3
Place 1 1⁄2 teaspoons of filling on each dough round. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
(At this point, the pierogi can be frozen for up to 4 weeks, refrigerated overnight, or cooked in a large stockpot of boiling salted water).
Step 4
Place 1 1⁄2 teaspoons of filling on each dough round. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
(At this point, the pierogi can be frozen for up to 4 weeks, refrigerated overnight, or cooked in a large stockpot of boiling salted water).
Step 5
To cook: Bring a large stockpot of salted water to a boil. Working in batches of 10, cook the pierogies until they float.
While the pierogies are cooking, sauté the onion in the butter in a large skillet on medium high heat until the onion begins to brown, about 12 minutes.
Add the drained pierogi to the onions and cook until browned and crisped.
Serve hot with sour cream, applesauce, or other condiments of your choice.
Step 6
To cook: Bring a large stockpot of salted water to a boil. Working in batches of 10, cook the pierogies until they float.
Step 7
While the pierogies are cooking, sauté the onion in the butter in a large skillet on medium high heat until the onion begins to brown, about 12 minutes.
Step 8
Add the drained pierogi to the onions and cook until browned and crisped.
Step 9
Serve hot with sour cream, applesauce, or other condiments of your choice.
