How To Make Brown Butter Sage Pierogi Recipe
Have a bite of these pierogi packed with cheesy mashed potato. These are served with browned butter and a dash of salt and pepper.
Serves:
Ingredients
- 1lbrusset potato,peeled and halved
- 1cuponion,chopped
- 6tbspunsalted butter,divided
- ½cupcheddar cheese,shredded
- ¼cupsour cream
- 1tspsalt,plus more to taste
- 1tsppepper,plus more for serving
- 1½cupsall-purpose flour,plus more for dusting
- ⅓cupwarm water
- 1tbspolive oil
- 1large egg,lightly beaten
- 10sage leaves,fresh
Instructions
-
Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20 to 25 minutes, until fork-tender.
-
As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8 to 10 minutes, until golden brown. Remove the pan from the heat.
-
In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together, knead with hands for 2 to 3 minutes, until smooth
-
Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
-
Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
-
Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
-
Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch thick.
-
Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while working.
-
To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with fingers.
-
Repeat with the remaining dough and filling. If the dough circles get too warm to handle, chill in the refrigerator for 10 minutes.
-
Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook.
-
Scoop the pierogis out with a slotted spoon and place them in an oiled bowl so they don’t stick together.
-
Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves.
-
Cook for 2 to 3 minutes until the butter begins to brown and smell nutty. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded.
-
Lightly brown the pierogis for about 2 minutes per side. Remove the pan from the heat.
-
To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
-
Enjoy!
Nutrition
- Calories: 129.13kcal
- Fat: 6.93g
- Saturated Fat: 3.77g
- Trans Fat: 0.20g
- Monounsaturated Fat: 2.14g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 13.94g
- Fiber: 1.02g
- Sugar: 0.69g
- Protein: 3.13g
- Cholesterol: 25.91mg
- Sodium: 150.54mg
- Calcium: 47.94mg
- Potassium: 149.58mg
- Iron: 0.96mg
- Vitamin A: 53.77µg
- Vitamin C: 2.30mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!