Caramelized Onion & Pepper Jam Pierogi

Caramelized Onion & Pepper Jam Pierogi

Ingredients

For the dough:

2 cups all-purpose flour, plus extra for dusting

½ tsp salt

1 large egg

½ cup warm water

1 tbsp unsalted butter, melted

For the filling:

2 large yellow onions, thinly sliced

2 tbsp unsalted butter

1 tbsp olive oil

½ tsp salt

½ cup Rollicking Buckaroo Pepper Jam (mild, medium, or hot depending on your preference)

½ cup soft farmers cheese or ricotta (optional, for a creamier filling)

For finishing:

3 tbsp butter

1 tbsp fresh parsley, chopped

Sour cream for serving (optional)

Instructions

Make the dough:

In a bowl, mix flour and salt. Add egg, water, and melted butter.

Knead until smooth (5–6 minutes). Cover and let rest for 30 minutes.

Caramelize the onions:

In a skillet, melt butter with olive oil over medium-low heat. Add onions and salt.

Cook slowly for 25–30 minutes, stirring occasionally, until deep golden brown.

Stir in Rollicking Buckaroo Pepper Jam and cook 1–2 more minutes.

If using cheese, let the onion mixture cool, then stir in the farmers cheese.

Shape the pierogi:

Roll dough out to ⅛-inch thickness.

Cut 3-inch circles and place 1 tsp of filling in the center.

Fold over and seal edges well.

Cook the pierogi:

Boil in salted water until they float (3–4 minutes).

Drain and pat dry.

Finish:

In a skillet, melt butter over medium heat. Sauté pierogi until lightly golden.

Sprinkle with parsley and serve with sour cream on the side.