Potato, Clothbound Cheddar, and Short Rib Pierogis
A delicious take on the classic Polish meal, these elevated pierogis could be made with leftovers to save time. Pierogi dough is similar in preparation to Italian pasta dough and is formed much like Chinese dumplings.
For the Filling
- 2 tablespoons salted butter
- 1 1/2 pound bone-in center-cut short ribs
- 4-6 cups beef broth
- 1 pound waxy or yellow potatoes peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 3 medium yellow onions about 8 ounces each
- 2 tablespoons whole milk
- 1/3 pound clothbound cheddar cheese
- 1-2 tablespoons olive oil
- Salt to taste
- Pepper to taste
For the Dough
- 3 cups and 2 tablespoons all-purpose flour plus more as needed
- 1 1/2 teaspoons kosher salt
- 3/4 cup cold water
- 6 tablespoons salted butter
- 2 large eggs beaten
- Sour cream
- Minced chives
- Heat oven to 375°F. Melt butter in a heavy-bottom pot over medium-high heat. Generously salt and pepper all sides of the short ribs. Sear for 3 minutes on each side. Add sliced onions and cook for another 2 minutes. Deglaze bottom of the pot with half a cup broth, stirring to release any browned bits. Bring liquid to a brisk simmer, then add enough remaining broth to cover short ribs. Cover pot and bake for 40 minutes to 1 hour, or until internal temperature reaches 203°F. Remove cooked short ribs and set aside to rest, then shred and chop into bite-sized pieces. Strain onions out of the cooking liquid, and place back in the same heavy-bottom pot. Reserve half of the cooking liquid in a bowl and set aside.
- Add prepared potatoes to a large pot. Sprinkle generously with salt, and cover with cold water. Bring to a boil over high heat, reduce temperature, and cook at a low boil until potatoes are fork-tender, about 20 to 25 minutes. Strain and add back to warm pot. Add milk, mash, and set aside.
- Shred cheese on smallest shredding side of a box grater. Set aside.
- Combine flour and salt in a large bowl. Heat water and butter over medium-high until butter is melted, about 3 minutes. Cool completely. Stir cooled butter liquid into flour mixture, and mix in eggs. Turn sticky dough out onto a floured surface. Knead for 6 minutes, flouring surface and dough to prevent sticking as needed. Cover dough tightly with plastic wrap and let rest on a clean counter for 30 minutes.
- Bring to a boil a large pot of salted water. Cut 1⁄3 of rested dough and roll 1⁄8 inch thick, keeping remaining dough tightly under plastic wrap. Use a 3-inch biscuit cutter to cut 12 circles. Combine scraps into a disc and place tightly under plastic wrap to rest again and use last.
- Place one dough circle in palm of your hand. Add fillings in center by layering one generous pinch of shredded cheese, a few pieces of chopped short rib, and a large marble size of mashed potatoes. Fold sides of dough over center to close the circle and pinch edges together to form a half-moon shape, using your finger to tuck in any filling. Place pierogi on a parchment-lined baking sheet, gently pressing filling into any empty space and reinforcing sealed edge.
- Immediately cook pierogi in boiling water for 4 minutes. Remove with a slotted spoon and set aside on one half of lined baking sheet. Keep water boiling and repeat until all pierogis have been formed and cooked, working at a pace of about 2 pierogis boiling at a time.
- Heat the heavy-bottom pot with reserved onions and 1 to 2 tablespoons olive oil over medium heat. Sear pierogi rounded side down for about 2 to 3 minutes or until pierogis easily release from the pan. Flip and cook the other side for another 2 minutes. Use reserved cooking liquid to deglaze the pan as needed, and repeat until all pierogis are pan-fried.
- Serve hot with cooked onions, a dash of reserved cooking liquid, a dollop of sour cream, and chives.