This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.
In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.
Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.
Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder & freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.
When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.
Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water & go ahead with the instructions below.
Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water & stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.
Copyright © %YEAR% Let The Baking Begin