Pierogi with Fried Onions

By Batgirl

Similar to ravioli, but typically filled with potatoes and onions. Delicious little bundles of potato-filled pasta.

Ingredients

• 1 pound russet potatoes, peeled and cut into chunks
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp plus 1 tsp olive oil
• 1 medium yellow onion, minced
• 1 recipe Egg-Free Pasta Dough

Details

Servings 6
Adapted from amazon.com

Preparation

Step 1

1. In a large pot of salted water, cook the potatoes until tender, about 20 minutes. Drain and return to the pot. Add the salt and pepper, mash the potatoes, and set aside. In a skillet, heat the 2 tablespoons of oil over medium heat. Add the onion, cover, and cook until soft, about 7 minutes. Stir the cooked onion into the mashed potatoes. Mix well and taste, adjusting seasonings if necessary. Set aside to cool completely.

2. Divide the dough into 2 equal portions and roll out, one piece at a time, on a lightly floured surface until very thin about 1/8 inch thick. Cut the dough into 3-inch-wide strips, and then cut across the strips to create 3-inch-squares. Put 1 heaping teaspoonful of filling onto on half of each dough square. Moisten the edge of each square with water and fold into triangles, folding one corner of the dough over the filling to press against the opposite corner. Using your finger, press all the edges together to seal well. Repeat with the remaining dough and filling. If there is filling left over, reserve it for another use. Press the tines of a fork along the edge of the pierogi to seal. Set aside on a lightly floured plate.

3. In a large pot of boiling salted water, cook the pierogi until they float to the top, about 3 minutes. Drain well. Brown the pierogi lightly in a large skillet with the remaining 1 tsp oil. Season with salt and plenty of pepper. Serve immediately.