Ricetta dei pierogi (ravioli polacchi)

Ingredienti

• 2 3/4 cup bread flour ((plus 2 more tablespoons when kneading) )
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream ((I used Daisy Brand) )
• 2 eggs
• 1 lb russet potatoes ((peeled and sliced into 1/2" slices))
• 6 oz cream cheese
• 3 Tbsp unsalted butter
• 1/2 tsp onion salt
• 1/2 tsp black pepper
• 6 Tbsp unsalted butter
• 1 large onion ((diced))

Preparazione

1. 1

   --- Directions: ---

2. 2

   make the mashed potato filling: Start by making the filling so it has time to cool. Cook the potatoes in boiling water (covering potatoes by an inch), seasoned with 1 Tbsp of salt. Drain and beat in the cream cheese, butter, salt, and pepper. Transfer to a large enough dish to cool quickly. Keep refrigerated.

3. 3

   make pierogi dough: To Make Pierogi Dough: whisk the dry ingredients first (flour, salt, and baking powder); add the wet (sour cream and eggs) and knead until smooth. I added 2 more tablespoons of flour when kneading. Cover and allow the dough to rest for 20 minutes.

4. 4

   roll out the dough and cut circles: Shaping: roll the dough out to an 18-inch circle and cut the dough into circles using a 3-inch glass or dough cutter.

5. 5

   fill dumplings: Filling: Place 1 tbsp of filling into the middle of each circle. Close the dough by pinching the filling in at the middle and moving to one end, seal the edges shut.

6. 6

   arrange dumplings on a floured tray: Place pierogies on a floured tray and finish rolling out all the dough, reusing the scraps to roll out more dumplings.

7. 7

   make onion butter sauce: Meanwhile, Make the onion butter sauce: in a skillet, saute the onion in butter until translucent and golden brown over medium-high heat (about 5-8 minutes).

8. 8

   boil dumplings and serve: Boiling: Bring 3 liters of water to a boil. Add 1 Tbsp of salt and cook 10-12 pierogies at a time, for 5 minutes. Remove pierogies with a slotted spoon and place on a serving dish. Drizzle with onion butter sauce and serve with sour cream!