Pierogi with Fried Onions {page 233} made with Egg-Free Pasta Dough {page 191} is hands down one of my favorite recipes ever.
I was a tester for this cookbook before it was released, and this was one of the testing recipes I was assigned. It is slightly time-consuming to put together, as you have to make the pasta dough, the filling, then assemble, boil, and fry, but it is so, so incredibly worth it. Plus, both the filling and dough can be made ahead of time, allowing you to assemble this dinner in less than 30 minutes.
The recipe states to cook the onions until tender, but I always take it one step further and caramelize the hell out of them. I let them cook down low and slow for 30 - 40 minutes, and this add so much flavor to the filling, I would highly recommend taking the extra time to do it. The velvety potatoes mix perfectly with the onions into a creamy and flavorful filling.
I love these pierogi topped with Tofutti Better Than Sour Cream, paprika, and parsley. They also go well with a side of cabbage and sausage.
This is definitely one of those "must make" recipes, which this book seems to be full of!
-- Your Friendly Neighborhood Batgirl
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