1 4 1/2-5-pound fresh young chicken, giblets removed
8 cups cold water
8 3-Inch pieces celery
1 small carrot, unpeeled, halved
1 small yellow onion, unpeeled, halved
3 medium-sized garlic cloves, halved
1 small bay leaf
About 2 teaspoons salt, or more to taste
2 tablespoons unsalted butter
1 tablespoon extra-lite olive oil
9 small yellow onions, peeled, halved, sliced thin (about 3 cups)
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon salt
For the pierogi:
3 small Yukon Gold potatoes, peeled, cubed (about 1 1/2 cups)
3 ounces sharp Cheddar cheese, grated (about 1 1/2 cups)
32 wonton wrappers
Place chicken, water, celery, carrot, small onion, garlic and bay leaf in large
stockpot, bring to a boil over high heat, cover, reduce heat to low, then simmer
for 2 hours.
Remove chicken, save for another use. Remove and discard vegetables and bay
leaf. Strain broth through sieve lined with cheesecloth. Add salt and 1/2
teaspoon pepper; set aside.
Heat butter and oil in medium-sized skillet over low heat. Add sliced onion and
cook slowly for 30 minutes, stirring occasionally. Add sugar, thyme and 1/4
teaspoon salt and cook over low heat for another 30 minutes. Add to broth.
For the pierogi: Place potato cubes in small pot, cover with cold water and
bring to a boil over high heat. Cover, reduce heat to low and cook for 15
minutes. Drain cooked potatoes, return to pot, mash and stir in grated cheese.
Fill each wonton wrapper with 1 teaspoon filling, fold according to package
instructions. Keep prepared pierogi under damp dishtowel to keep from drying out
while you work.
Fill bottom of broiler pan with 6 cups hot water, place on top of two stove
burners, bring to a boil. Lightly spray top of broiler pan with nonstick spray.
Arrange pierogi on pan so they are not touching. Place over hot water, cover
with foil, reduce heat to low and steam 25 minutes. (Alternately, you can use a
Chinese steamer, which worked fine, too.) Add to broth.
Note: Do not boil; simmer only. It's best to add hot pierogies to broth and
serve immediately.
Makes 8 servings of 1 cup broth and 4 pierogies each.
