SOUR Pickle Pierogi Vegetarian

Let's Cook

1. Step 1.

   Fill a large pot three-quarters full with lightly salted water and bring to a boil over high heat. Add the peeled and cubed red potatoes and boil for about 15 minutes, until mashed-potato soft. Drain and set aside.

2. Step 2.

   While the potatoes boil, in a medium skillet over medium-low heat, melt 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. Once the butter is bubbling, add 1 cup finely diced yellow onion and a pinch each of salt and pepper. Cook, stirring occasionally, for about 15 minutes, until the onions are translucent and slightly caramelized.

3. Step 3.

   In a medium bowl, combine the drained potatoes and cooked onions (including all the pan butter and oil). Add a couple pinches each of salt and pepper. Mash the potatoes by hand until smooth. Stir in ½ cup grated sharp cheddar cheese until melted and incorporated. Add ½ cup finely diced sour pickle and stir. Set aside to cool completely.

4. Step 4.

   In the bowl of a stand mixer fitted with the dough hook, combine 2 cups all-purpose flour and 1 tablespoon kosher salt. Mix on medium-low speed (KitchenAid speed 2) for 30 seconds.

5. Step 5.

   With the mixer still on medium-low, add 4 tablespoons cold unsalted butter (cut into ¼-inch cubes) in a few batches, mixing for 2 to 3 minutes per batch, until the butter is incorporated but still in small lumps.

6. Step 6.

   Increase speed to medium (KitchenAid speed 4) and add 1 large egg and ½ cup sour cream. Mix for 3 to 4 minutes, until the dough forms a ball around the hook.

7. Step 7.

   Lightly dust your work surface with flour, turn out the dough, and knead it several times until smooth. Cover the dough with a damp towel and place the inverted mixing bowl over it. Rest for 30 minutes (up to 2 hours).

8. Step 8.

   Lightly dust your work surface with flour. Roll out the dough, flipping it a few times, into a rounded rectangle slightly less than ⅛ inch thick. Do not use a pasta machine as the dough is too wet.

9. Step 9.

   Using a 3- to 3½-inch round cookie cutter (or a cocktail shaker), cut out the skins. Keep them lightly dusted with flour and separated so they don't stick. Gather the scraps, re-roll, and cut up to two more times.

10. Step 10.

    Lightly dust a platter with flour. Form the cooled potato mixture into 1- to 1½-inch-diameter balls (about 1 heaping tablespoon each). Place one ball in the center of each pierogi skin. Alternatively, form all the balls on a baking sheet and fill all pierogi at once.

11. Step 11.

    Fold the skin over the filling to form a half circle, pulling the edges out slightly to pinch together. Gently press down on the filled center to flatten it slightly for even browning later.

12. Step 12.

    Using the tines of a fork, crimp the rounded edge by lightly pressing down on the seam, then repeat on the other side. Place the formed pierogi on the floured platter, making sure none are touching.

13. Step 13.

    Fill a large pot three-quarters full with lightly salted water (or use two pots) and bring to a boil over high heat. Fill a large bowl with 3 cups ice and 1 quart cold water (have extra ice on hand). Line a platter with paper towels.

14. Step 14.

    Boil the pierogi in batches of 6 to 8 for about 2 minutes each. Use a small handled sieve to hold them in the water if available. Remove with a slotted spoon or spider and place in the ice bath for 1 to 2 minutes. Replace ice as it melts.

15. Step 15.

    Remove the pierogi from the ice bath and place them on the paper towel-lined platter. At this point, you can either proceed to pan-fry or refrigerate them (covered, not touching) for up to 2 days.

16. Step 16.

    Place a serving dish in the oven and preheat to warm.

17. Step 17.

    In a large skillet over medium-low heat, melt 1 to 2 tablespoons of the butter until it starts to bubble. Add 6 to 8 pierogi with space around each. Pan-fry for 5 to 6 minutes, flipping two to three times, until golden brown on all sides, including the base. Add more butter if the pan gets dry.

18. Step 18.

    Once golden brown, reduce the heat slightly and add about one-quarter to one-third of the sliced onions (depending on the number of pierogi). Cook with the pierogi for about 10 minutes, until the onions soften. Transfer the cooked pierogi and onions to the warm oven while cooking the remaining batches.

19. Step 19.

    Serve immediately, pouring any remaining browned pan butter over the top. Serve with Dijon mustard, sour cream, and sauerkraut at the table.