Gourmet Pierogi Recipe

Make the filling

1. Boil the potatoes. Add potatoes to a pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then simmer until fork-tender, 12 to 15 minutes. Drain well and let them steam dry for 2 minutes.
2. Sauté the flavor. In a skillet over medium heat, melt 2 tbsp butter. Add onion and cook 5 to 7 minutes until soft. Add mushrooms and cook until they release moisture and turn deeply golden, 8 to 10 minutes. Stir in garlic, smoked paprika, and black pepper for 30 seconds.
3. Mash and season. Mash potatoes until smooth. Fold in the mushroom mixture, cheddar, goat cheese, and chives. Taste and add salt if needed.
4. Cool completely. Spread the filling on a plate or sheet pan and let it cool to room temp, or refrigerate until cold. If the filling is even slightly warm, it can soften the dough, melt the fat, and make sealing harder.

Make the dough

1. Mix. In a large bowl, whisk flour and salt. Add egg and sour cream. Stir until shaggy. If it looks too dry to come together, add warm water 1 teaspoon at a time just until it forms a workable dough.
2. Knead briefly. Knead 3 to 5 minutes until smooth. If it is sticky, dust with a little flour.
3. Rest. Cover and rest 20 minutes at room temperature. This makes rolling so much easier.

Fill and shape

1. Roll. Divide dough in half. Keep one half covered. Roll the other on a floured surface to about 1/8-inch thick.
2. Cut circles. Use a 3 to 3.5-inch cutter to cut rounds.
3. Fill. Add about 1 tablespoon of completely cooled filling to each round. Do not overfill.
4. Seal. Fold into a half-moon. Pinch edges firmly. If the dough feels dry, dab the edge with a tiny bit of water to help it seal. Set on a floured sheet pan and keep them covered with a towel as you work.
5. Repeat. Re-roll scraps once, then switch to the second half of dough.

Boil, then crisp in browned butter

1. Boil. Bring a large pot of water to a gentle boil and add 2 tbsp salt. Boil pierogi in batches. Once they float, cook 1 to 2 minutes more. Use a slotted spoon to transfer to a tray.
2. Brown the butter. In a large skillet over medium heat, add 4 tbsp butter and 1 tsp olive oil. Cook until the butter smells nutty and has golden-brown bits, 2 to 3 minutes.
3. Pan-fry. Add pierogi in a single layer. Cook 2 to 4 minutes per side until crisp and deeply golden. Work in batches so they actually brown, not steam.
4. Add onions (optional). If you are using caramelized or sautéed onions, warm them in the skillet during the last minute of cooking, or toss them with the pierogi right after they come out of the pan so they get coated in that browned butter goodness.

Make the sauce and serve

1. Stir the sauce. Mix yogurt, mayo, lemon juice, Dijon, dill, garlic, salt, and pepper. Thin with a splash of water if you want it drizzly.
2. Finish. Serve pierogi hot with dill sauce, extra dill, and onions if you have them. Taste one, then immediately taste another. This is normal.