Pierogi, sautéed potato ravioli, are one of the things I love to eat in Polish or Ukrainian restaurants, such as the Stage Restaurant in Manhattan’s Lower East Side.
Process all of the ingredients together and knead until the dough is very elastic (5–10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough. Place the dough in an oiled container, cover with plastic wrap and let it rest for 1 hour at room temperature. Divide into two portions so that each is large enough to make 25 pierogi. The unused portion of dough can be wrapped in plastic wrap and frozen.
Peel and cut the potatoes into small pieces of about the same size. Place in a saucepan of cold water. Bring to the boil, then lower the heat and simmer for about 15 minutes until the potatoes are tender. Drain. Meanwhile, sauté the chopped onion in the oil over medium heat for 5–10 minutes until softened and slightly brown. Mash the potatoes and onion into the oil with a fork. Season with salt and pepper.
Divide a portion of dough into 25 balls and roll them out into rounds 3 mm (⅛ inch) thick. Shape balls of filling using a tablespoon and place each ball on a round of pasta. Fold the pasta dough over and press the edges with a fork to seal well (see illustration). Cook the pierogi in a large saucepan of boiling water for about 5 minutes. Pour a little oil into the water and stir to stop the pierogi sticking together. Drain, then fry the pierogi in about 1 cm (½ inch) of butter or cooking oil until they are crisp and golden brown on all sides.
Sauté the onions in the oil over low heat, stirring occasionally, for about 20 minutes until they are translucent. Continue cooking over medium heat, continuing to stir, for another 5–10 minutes until they’re well browned but not burnt. Scatter them over the hot sautéed pierogi and serve with sour cream or apple sauce on the side.
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