Potato, Cheddar & Caramelised Onion Pierogi with Brown Butter

⏱ 95 min · Serves 4

Tender hand-pinched dumplings stuffed with fluffy mash, sharp cheddar and sweet slow-cooked onions, then boiled and crisped in nutty brown butter. A weekend project that rewards you with a plate of pure comfort — and a freezer stash for later.

Per serving: 800 kcal · 20.0g protein · 85.0g carbs · 42.0g fat

Ingredients

• For the dough:
• 300g plain flour, plus extra for dusting
• 1 large egg
• 120ml warm water
• 3 tbsp sour cream
• 1/2 tsp fine salt
• 1 tbsp melted butter
• For the filling:
• 500g floury potatoes (Maris Piper or Russet), peeled and cubed
• 2 medium onions, finely sliced
• 40g butter
• 120g mature cheddar, grated
• 1/2 tsp salt
• 1/4 tsp white pepper
• To finish:
• 70g butter
• 1 small onion, finely diced (optional)
• 4 tbsp sour cream
• 2 tbsp chopped chives or dill

Method

1. Make the dough: whisk flour and salt in a bowl. Beat egg, warm water, sour cream and melted butter together, pour into the flour and mix to a shaggy dough.
2. Knead on a floured surface for 6-8 minutes until smooth and springy. Wrap and rest at room temperature for 30 minutes.
3. Meanwhile, boil the potatoes in salted water for 15 minutes until tender. Drain well and mash until smooth, then leave to cool slightly.
4. Melt 40g butter in a frying pan over low-medium heat and cook the sliced onions for 15-20 minutes, stirring, until deeply golden and sweet.
5. Stir the onions and grated cheddar into the warm mash with salt and white pepper. Taste and adjust — the filling should be boldly seasoned. Cool to room temperature.
6. Roll the dough out 2-3mm thin on a floured surface. Cut out 8-9cm rounds with a glass or cutter.
7. Place a heaped teaspoon of filling on each round, fold over and pinch the edges firmly, pressing out any air. Crimp with your fingers. Keep finished pierogi under a tea towel.
8. Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches for 3-4 minutes, until they float and the dough looks silky. Lift out with a slotted spoon.
9. Melt 70g butter in a wide frying pan over medium heat until it smells nutty and turns golden, adding the diced onion if using.
10. Add the drained pierogi and fry 2 minutes per side until lightly crisp. Serve hot with sour cream, chives and the brown butter spooned over.