Polish Dumpling (Pierogi)

4 Servings

Ingredients:

Pierogi Dough
2 cups flour, AP , plus extra for the work surface
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup butter
Caramelized Onions
4 tablespoons butter
3 large onions, halved and sliced thin
salt
sour cream, for serving
½ pound bacon, chopped and cooked, for serving

Method:

For the Pierogi Dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
For the Caramelized Onions: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook until very soft and well browned, 15 to 20 minutes. Measure out 1/4 cup of the onions, chop them fine, and reserve them for one of the fillings (see related recipes). Cover the pan of caramelized onions to keep warm.
Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside. Fill, shape, and crimp the pierogi using roughly 1 teaspoon of the filling per dough round; transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough rounds.
Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. (The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; when completely frozen, the pierogi can be transferred to a zipper-lock bag to save space in the freezer. Do not thaw before boiling.)
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
While the second batch of dumplings is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.