Lunch: Kielbasa Sausage Pierogi with Caramelized Onions

Recipe by Todd Porter and Diane Cu Slow caramelized onions and savory chunks of kielbasa sausage make these popular and delicious pierogi hard to pass up.

Ingredients

2 c. flour
3/4 c. sour cream
1 large egg
1/4 c. extra-virgin olive oil
1/2 tsp. kosher or sea salt

Instructions

In a bowl, mix together the flour, sour cream, egg, olive oil, and 1/2 teaspoon of salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 10 to 15 minutes or until the potatoes are tender when pierced with a fork. Drain and mash the potatoes.
Combine the mashed potatoes and sausage, and season with salt and pepper. Allow to cool.
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12 to 15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes and pressing out the air. Press and crimp the edges to seal the pierogi.
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3 to 5 minutes, or until tender. Drain.
Heat the butter in a large skillet over medium heat. Add the onions and cook for 2 to 3 minutes or until they start to brown. Season with salt and pepper, then add the pierogi to the skillet with the onions and sear each side for about 1 minute or until golden. Serve warm with the onions. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.