Recipe: Chef John Nathan's Potato and Onion Pierogies (Russian)

POTATO AND ONION PIEROGI (RUSSIAN)

FOR THE DOUGH:
4 ounces cream cheese, room temperature
12 ounces sweet (unsalted) butter, softened
8 ounces sour cream
3 eggs
6 cups all purpose flour
kosher salt and freshly ground black pepper
3 tablespoons fresh dill, chopped
FOR THE FILLING:
2 tablespoons olive oil
4 cups red onions, diced small
2 cups prepared mashed potatoes
kosher salt and freshly ground black pepper
4 tablespoons chives, chopped

TO MAKE THE DOUGH:
In an electric mixer, fitted with the paddle attachment, combine the cream cheese, butter and sour cream. Beat until smooth. Add the eggs and combine, scraping the sides of the bowl as necessary with a rubber spatula. On low speed add the flour, 2 cups at a time. Add salt, pepper and dill.

Remove the dough from the mixer bowl and place on a floured dough board. Knead 1 - 2 minutes until smooth. Flatten into a disk, cover in plastic wrap and allow to rest, refrigerated at least 30 minutes.

TO MAKE THE FILLING:
Pour the oil into a large saute pan and heat over medium flame. Add in the onions and cook until golden brown, stirring occasionally. When golden, divide the onions, and reserve half.

Fold the other half of the onions into a large bowl of the mashed potatoes. Season with salt and pepper. Add in the chives. Mix well and reserve.

TO MAKE THE PIEROGI:
Remove the Pierogi Dough from the refrigerator and place on a floured baking board. Roll dough to a 1/4-inch thickness is achieved. Using a 3-inch cookie cutter, form as many disks as possible. The remaining scraps of dough can also be re-rolled and cut into disks.

Fill each dough circle with 1 tablespoon of the Potato Onion Filling. Fold the dough circles in half to encompass the filling. Crimp to seal the edges.

Cook the Pierogies in rapidly boiling salted water until they float to the top. Do not overcrowd the pot! Drain the Pierogies. Serve immediately with the Roasted Beet Vinaigrette, reserved fried onions and additional sour cream.

VARIATION:
Pierogies can also be fried in brown butter after being removed from the boiling water and then served with the Roasted Beet Vinaigrette, reserved fried onions and additional sour cream.

Yield: approximately 30 pierogies
Adapted from source: Jewish Television Network's New Jewish Cuisine with Jeff Nathan & Friends