Potato Pierogi With Caramelized Onions

Caramelizing onions is a slow process; begin before the dough. Sweat the sweet onions (2 lb) in canola oil (0.25 cup) over low heat, covered, for min (20), stirring occasionally.

Remove the cover and increase heat to medium. Stir frequently for min (10) until the onions are darker amber and moisture has evaporated. Start 10m timer

In a medium pot, cover yukon gold potatoes (1.5 lb) with water. Bring to a boil, then reduce heat to simmer and cook for min (15) until fork-tender. Start 15m timer

Meanwhile, sauté small onion (1 pc) in canola oil (0.25 cup) in a large pan over medium heat for min (7). Remove from heat, stirring occasionally. Drain the cooked yukon gold potatoes (1.5 lb) and add to the pan with the onions. Mash thoroughly with a potato masher, then season with salt (0.5 tsp) and pepper (0.5 tsp). Set aside to cool. Start 7m timer

Prepare the dough after the filling has cooled. Ensure a clean, lightly floured work surface.

In a large bowl, combine warm water (1 cup) and canola oil (3 tbsp). Add all purpose flour (2 cups) and salt (0.75 tsp). Stir with a fork, then knead by hand for min (3) until a loose dough forms. Start 3m timer

Turn the dough onto a lightly floured counter. Gradually knead in the remaining all purpose flour (1 cup), adding up to all purpose flour (0.25 cup) more if sticky, until the dough is smooth and elastic (about min (10)). Start 10m timer

While rolling the dough, bring a large pot of salted [water] to a rapid boil for boiling the pierogies.

Divide the dough in half. On a lightly floured surface, roll out one half to about 0.06 inch thick. Lightly dust the top with [all purpose flour].

Using a 3.5-4 inch round cutter (glass or cookie cutter), cut circles from the dough. Place on a lightly floured plate and refrigerate while repeating with the remaining dough. Rework scraps for more circles.

If kitchen is warm, dust circles with extra [all purpose flour] to prevent sticking. Reroll if necessary.

Ensure water is boiling rapidly and filling is cool. Moisten the edge of each dough circle with [water]. Place potato filling (1 tbsp) in the center, fold to create a half-moon, and firmly pinch the edges to seal.

Adjust filling quantity as needed to prevent leakage. Work in batches (e.g., six at a time) for efficient assembly and boiling.

Gently lower pierogi into boiling water in batches of six. Boil for min (4), or until they float. Transfer to a plate with a slotted spoon and cover with foil to keep warm. Repeat for all pierogi. Start 4m timer

Alternatively, for fried pierogi: Heat a thin layer of [canola oil] in a heavy-bottomed skillet over medium-high heat. Fry pierogi until golden brown (about min (3) per side, then min (1) on the other side). Start 4m timer

Serve hot, generously topped with caramelized onions and a sprinkle of [salt].