Treat yourself to a comforting plate of handmade pierogi, elevated with the rich flavors of infused olive oils. These soft pillows of dough are full of creamy cheddar-potato mash, infused with wild mushroom and sage or garlic olive oil, and topped with sweet caramelized onions.
Top them off with a drizzle of tangy oregano white balsamic vinegar, and this dish is a perfect blend of savory and zesty. Whether for a cozy dinner or a crowd-pleasing dish, these pierogi bring warmth and gourmet flair to your table.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 4 tbsp wild mushroom and sage-infused or garlic-infused olive oil
For the Filling:
- 3 medium Yukon Gold potatoes, peeled and cubed
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp wild mushroom and sage-infused or garlic-infused olive oil
- Salt and black pepper to taste
For the Topping:
- 1 large onion, thinly sliced
- 2 tbsp butter (optional for richness)
- 3 tbsp rosemary or basil-infused olive oil
- Fresh parsley, chopped (for garnish)
- A drizzle of oregano white balsamic vinegar (optional, for tang)
Instructions
Make the Dough:
- In a mixing bowl, combine the flour and salt. Add the egg, sour cream, and olive oil. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
Prepare the Filling:
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
- Stir in cheddar cheese, and sage-infused olive oil, and season with salt and pepper. Set aside.
Roll and Fill the Pierogi:
- Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
- Place a small spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal.
Cook the Pierogi:
Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float, about 3–4 minutes. Transfer to a plate and let dry slightly.
Caramelize the Onions:
Heat a skillet over medium heat with butter and rosemary-infused olive oil. Add the sliced onions and cook, stirring occasionally, until golden and caramelized, about 20 minutes.
Pan-Fry the Pierogi:
In the same skillet, add the boiled pierogi and pan-fry until golden on each side, about 2–3 minutes.
Serve:
Arrange the pierogi on a platter, top with caramelized onions, and drizzle with more infused olive oil. Garnish with fresh parsley and an optional drizzle of oregano white balsamic vinegar for a zesty finish.
These pierogi are rich, savory, and infused with a depth of flavor from high-quality olive oils. They’re perfect for a cozy dinner or entertaining!