Pierogi (Polish Dumplings)

Name: Pierogi (Polish Dumplings)
Yield: Serves 4 to 6 (Makes 32 to 34 dumplings)
Cuisine: Europe, Eastern European & German
Ingredients: 2 cups (10 ounces), unbleached all-purpose flour; 1/2 teaspoon, table salt; 1 large whole, egg; 1 , large egg plus 1 large yolk; 1 tablespoon, vegetable oil; 4 - 6 tablespoons, cold water; 1 medium, russet potato (about 9 ounces), peeled and sliced ¾ inch thick; , Table salt for cooking potatoes; 1 1/2 ounces, cheddar cheese, shredded (about ⅓ cup); 1 1/2 ounces, farmers cheese (about ¼ cup); 1 tablespoon, unsalted butter; 4 tablespoons (1/2 stick), unsalted butter; 3 , large onions, halved and sliced thin; 1/4 teaspoon, table salt; , Table salt for cooking pierogi; 4 tablespoons (½ stick), unsalted butter, divided; , Sour cream

Appetizers
Europe
Eastern European & German
Pasta, Grains, Rice & Beans
Pasta

Pierogi, or Polish dumplings, epitomize comfort food. They’re rich, filling, and taste best when they’re homemade. We set out to discover the makings of perfect pierogi.

SERVES 4 to 6 (Makes 32 to 34 dumplings)

TIME 2 1/2 hours

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