Delicious Beet Pierogies

Try this delicious recipe for homemade beet pierogies. Made with a tender beet-infused dough and a savory potato and cheese filling, these pierogies are a perfect comfort food. Serve them with sour cream and caramelized onions for the ultimate meal. This recipe is sure to become a family favorite!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup beet puree (cooked and mashed beets)
• 8 ounces russet potatoes, peeled and cubed
• 1/2 cup grated cheddar cheese
• 1/4 cup minced onion
• 2 tablespoons unsalted butter
• 1/4 cup sour cream
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 tablespoons unsalted butter, for sautéing onions

Directions

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the beet puree to the flour mixture and mix until well combined.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
5. While the dough is resting, cook the potatoes in a pot of salted boiling water until tender.
6. Drain the cooked potatoes and transfer them to a bowl. Mash the potatoes until smooth.
7. In a small skillet, melt the butter over medium heat. Add the minced onion and sauté until softened and translucent.
8. Add the sautéed onion, grated cheddar cheese, sour cream, black pepper, and salt to the mashed potatoes. Mix well.
9. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
10. Using a round cookie cutter or a drinking glass, cut circles out of the dough.
11. Place a small spoonful of the potato filling in the center of each dough circle.
12. Fold the dough over the filling and press the edges together to seal the pierogies.
13. Bring a large pot of salted water to a boil. Cook the pierogies in batches for about 3-4 minutes, or until they float to the surface.
14. Remove the cooked pierogies from the water using a slotted spoon and transfer them to a plate.
15. In a separate skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
16. Serve the beet pierogies hot, drizzled with melted butter and topped with caramelized onions. Enjoy!

Interesting Facts