Borscht Pierogies 8 Steps
Cook the Yukon gold potatoes in salted boiling water until fork tender, strain, mash and set aside.
In a small pot, melt the butter with the olive oil on medium heat. Add in the minced garlic as well as the toasted caraway seeds and cook for 1-2 minutes.
Turn the heat to medium low and add in the shredded green cabbage as well as the grated beet and vegetable stock. Cover with a lid and continue to cook for the next 25-30 minutes stirring regularly until the vegetables have become very soft. Continue to cook with the lid off until the excess moisture has evaporated.
While the cabbage and beets are cooking, prepare the dough: whisk the sifted all-purpose flour with the kosher salt in a large bowl. In a separate bowl, whisk the warm water with the vegetable oil and eggs. Add 1/2 of the wet mixture into the flour mixture and stir together using a wooden spoon, then add the remaining wet mixture and stir to combine. Transfer to a floured work surface, and knead with hands until the dough is soft and pliable but not sticky, adding in more water or flour as needed. Form into a ball and transfer to a bowl, wrap with plastic wrap and allow to rest for at least 30 minutes.
Once the vegetables have cooked, fold in the mashed potatoes, grated cheddar, chopped dill and adjust seasoning with kosher salt and black pepper as necessary. Note: this filling can be made a full day in advance and kept in the fridge until ready to be formed.
To roll the dough: section the rested dough ball into thirds and cover the portion not being used. Working on a floured work surface, roll the dough piece until about 1/8 of an inch in thickness. Using a mould or ring cutter approximately 2 ¾ - 3 inches in diameter, begin punching the pierogi dough into rounds. Fill each round with about 1 tablespoon of filling and use water and your finger to lightly wet the edges of the wrap, fold the wrap over and pinch all of the edges until they are very well sealed. Place on a tray lined with a kitchen towel and repeat this process until all of the filling is done. Note: any pierogies in excess of what is being immediately consumed can be frozen first on a tray in a single layer before being bagged up and frozen for up to 2 months.
To cook the pierogies, bring a large pot of salted water to a boil, carefully drop in the pierogies in about 10-15 pieces at a time and cook for 5-7 minutes or until they float and the dough is soft and cooked through.
While the pierogies are cooking, quickly fry up the diced onions in some butter. Once the pierogies are done, use a slotted spoon to remove the pierogies from the water and into the pan with the fried onions. Gently toss together, serve with fried kielbasa sausage as well as sour cream.