👨‍🍳 조리법

1. 1

   Prepare the dough: In a large bowl, whisk together the flour and 1/2 tsp salt. Make a well in the center and add the egg, sour cream, and warm water. Gradually mix the wet ingredients into the dry until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 1 hour) to relax the gluten.

   ⏱️ 45 minutes (10 min kneading, 30 min resting)
2. 2

   Cook the potatoes: While the dough rests, place the peeled and quartered potatoes in a medium pot. Cover with cold water, add about 1/2 tsp salt, and bring to a boil. Cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes thoroughly, ensuring no excess water remains. Return the hot potatoes to the pot and mash them until smooth. Set aside to cool slightly.

   ⏱️ 30 minutes (5 min prep, 25 min cook)
3. 3

   Caramelize the onion for filling: Melt 50g of the butter in a skillet over medium-low heat (around 160°C / 320°F). Add the finely diced onion and cook slowly, stirring occasionally, for 15-20 minutes, or until the onion is deeply golden brown, soft, and sweet. Be careful not to burn it. Remove from heat and let cool.

   ⏱️ 20 minutes
4. 4

   Make the filling: Crumble the twaróg (farmer's cheese) into the slightly cooled mashed potatoes. Add the caramelized onions along with their butter, white pepper, and remaining 1/2 tsp salt. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary. The filling should be flavorful and well-seasoned.

   ⏱️ 10 minutes
5. 5

   Shape the pierogi: Divide the rested dough into 2-3 portions. On a lightly floured surface, roll out one portion of dough to about 3mm (1/8 inch) thickness. Using an 8cm (3-inch) round cutter or the rim of a glass, cut out circles of dough. Place a heaping teaspoon of the potato and cheese filling slightly off-center on each dough circle. Avoid overfilling, as this makes sealing difficult.

   ⏱️ 25 minutes
6. 6

   Seal the pierogi: Lightly moisten the edge of the dough circle with water (optional, but helps seal). Fold the dough circle in half over the filling to create a semi-circle. Press the edges firmly together to seal, ensuring no air pockets remain. You can use the tines of a fork to crimp the edges decoratively or simply pinch them securely with your fingers.

   ⏱️ 20 minutes
7. 7

   Cook the pierogi: Bring a large pot of generously salted water to a rolling boil. Carefully drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes after they float to the surface. The pierogi are done when they float and the dough is cooked through.

   ⏱️ 10-15 minutes per batch
8. 8

   Prepare the topping and serve: While the pierogi cook, melt the remaining 50g of butter in a skillet over medium heat. Add the thinly sliced remaining onion and sauté until golden brown and slightly crispy. Remove the cooked pierogi from the boiling water using a slotted spoon, drain well, and add them to the skillet with the fried onions and butter. Toss gently to coat. Serve immediately, garnished with the onion-butter mixture and a dollop of sour cream.

   ⏱️ 15 minutes