Preparation time: 2 hours
Cooking time: 15 minutes
Dietary guidance: v
* Salt and freshly ground black pepper
* 1 large egg
* 1/2 cup milk
* 2 cups all-purpose flour, plus more for dusting
* 2 pounds potatoes, peeled and chopped
* 2 T chicken or veggie broth
* 3 cups thinly sliced onions
* 1 teaspoon unsalted butter
* 2 T EVOO
* parsley for garnish
1. To make pierogi dough, whisk together egg and milk. Place flour and 1 t. salt into medium and make a well. Add egg mix to well and stir together until ball is formed. Add more milk or flour if needed. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.
2. Meanwhile, in a saute pan, add EVOO and butter over medium heat and add onions. Stir frequently until onions are caramelized - 12 to 15 minutes. Add salt and pepper to taste. Remove from heat, and let cool slightly. Reserve 1/4 cup of onions and finely chop to add to the potato mixture.
3. To make filling, place potatoes in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 15 to 17 minutes. Drain, place back in pan for 5 minutes to get rid of excess water, and put through a ricer. Add reserved onions and chicken broth. Salt and pepper to taste and mix.
4. After the dough has rested, on a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 2 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.
5. When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with caramelized onions, parsley, and a heaping tablespoon of sour cream.