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Chef John's Potato and Cheese Pierogi
Ingredients
  • subheading: For the Dough:
  • 3 ½ cups all-purpose flour, or more as needed
  • 1 teaspoon kosher salt
  • ¼ cup vegetable oil
  • 1 cup warm water (120 to 130 degrees F/50 degrees C)
  • 2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
  • subheading: For the Buttered Onions:
  • ½ cup unsalted butter
  • 1 large yellow onion, diced
  • ½ teaspoon kosher salt
  • subheading: For the Filling:
  • 3 medium russet potatoes, peeled and quartered
  • 16 ounces farmer's cheese
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • subheading: For Serving:
  • 1 tablespoon unsalted butter, or more as needed
  • 2 tablespoons sour cream, or to taste (Optional)
  • 2 teaspoons snipped fresh chives, or to taste (Optional)
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