The abundance of Polish food in Chicago is just one of many reasons why I love this city. Chicago is home to the largest Polish population outside of Warsaw, and as a result, I have discovered and become a bit obsessed with pierogi. Inspired by some of my favorite products from ALDI, I created a recipe for Easy Potato and Cheddar Pierogi with caramelized onions. My secret ingredients is an ale house cheddar used season the potatoes giving the pierogi a nice beer flavor.
Making pierogi might seem complicated and time consuming, but with the help of ALDI, I found an easy shortcut that cuts the preparation time and reduces the amount of mess. Instead of peeling, chopping and boiling potatoes, I used Season’s Choice Easy Mash Cut Russet Potatoes from ALDI. They come precut and in a bag made for steaming in the microwave. I just microwaved the potatoes for 13 minutes, according to the directions on the bag, and then poured the potatoes into a bowl, added some butter, sour cream and Specially Selected Award-Winning Ale House Cheddar, a bit of milk, salt and pepper, and mashed the potatoes.
While the potatoes cooked, I prepared the dough, which was surprisingly simple. The dough just gets mixed together, rolled out, and cut into 3-inch rounds. Then the pierogi are filled, boiled, and pan fried. Since this recipe makes 4-6 servings, I froze half of the pierogi after filling. To cook the frozen pierogi, boil them for 7-8 minutes, until they float, and then pan fry them.
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Kit Graham
Yields 4-6
Save RecipeIngredients
- For the dough:
- 2 1/2 cups Baker's Corner Flour
- 1 cup Friendly Farmer Light Sour Cream
- 1 Goldhen Large Egg
- 1 Goldhen Egg Yolk
- 1 tablespoon Countryside Creamery Butter, melted
- 1 teaspoon Carlini Olive Oil
- 1 teaspoon Stonemills Essentials Salt
- For the filling:
- 1 Package Season's Choice Easy Mash Cut Russet Potatoes (can substitute 4 whole Russet Potatoes)
- 1/2 cup grated Specially Selected Ale House Cheddar*
- 1 tablespoon Countryside Creamery Butter
- 3 tablespoons SimlyNature Organic 2% Milk
- 1/2 cup Friendly Farm's Light Sour Cream
- Stonemill Essentials Salt
- Stonemill Essentials Pepper
- Countryside Creamery Unsalted Butter and Carlini Olive Oil for frying
- *These items are Special Buy or Seasonal items that are only in stores for a limited time and may no longer be available.
- Caramelized Onions:
- 2 Yellow Onions
- 1 tablespoon Countryside Creamery Unsalted Butter
- 2 tablespoons Olive Oil
- 1/4 teaspoon Baker's Corner Baking Soda
Instructions
- Start by slicing the onions into long thin pieces. Then heat the butter and olive oil in a pan over medium heat. Add the onions and baking soda and sauté the onions over medium low heat until they reach a golden brown color. This will take about 20-30 minutes.
- While the onions are cooking, prepare the pierogi. Microwave the potatoes according to the directions on the bag.
- Then in a large bowl, combine the ingredients for the dough, and stir together until smooth. This can be done by hand instead of with an electric mixer. Cover the dough with plastic wrap while you prepare the potatoes.
- Once the potatoes have cooked, pour them into a bowl. Add the cheese, milk, butter, sour cream, and a dash of salt and pepper. Then mash the potatoes.
- Use a rolling pin to roll out the dough. Roll out the dough until it is 1/4 inch thick. Then use a biscuit cutter or a glass to cut 3 inch rounds. Scoop one tablespoon of potato into the center of each round. Fold the dough in half, pinch the edges together, dip the edges in warm water, and seal closed with a fork.
- Bring a pot of water to boil. Add the pierogis to the water, and cook until the float.
- Then remove from the water with a slotted spoon and let drain.
- Heat enough butter and olive oil to coat the bottom of a skillet. Then add the cooked pierogi to the skillet and cook each side until golden brown, this will take about 2 minutes.
- Serve the browned pierogi with a scoop of caramelized onions on top.
Serving: 4-6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
This post was sponsored by Aldi, as always the opinions expressed are my own.
JerryMe
Monday 13th of May 2019
But also remember you don't have to pan fry. Most Ukrainians and Poles eat them right out of the boil, but the following must be added. In a separate large bowl, like an aluminum bowl, add about a half stick of butter, melted, and then add about two cups of caramelized well chopped onions. Add about 20-50 hot just boiled pierogis and toss. And don't forget the side dish of sour cream.
thekittchen
Tuesday 14th of May 2019
Thanks! Yes I love this way of serving perogi!