Potato and Cheese Pierogi
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
8 Servings
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Calories
341 kcal
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Course
Main Course
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Cuisine
Polish
Potato and Cheese Pierogi
Description
This recipe for Potato and Cheese Pierogi begins with a tender dough created from all-purpose flour, eggs, sour cream, and water, kneaded until smooth and rested to relax the gluten. The filling blends mashed potatoes with garlic and onion powders, salt, pepper, and shredded cheddar cheese, providing a savory and creamy interior. After shaping the dough into small circles, spooning in the filling, and sealing carefully, the pierogi are boiled in salted water until they rise to the surface, signaling they are fully cooked. Draining on paper towels removes excess moisture.
The pierogi are finished by melting butter to coat them and serving with sour cream and fresh chives, adding richness and a touch of herbal brightness. These dumplings can be a fulfilling main or side dish suitable for home meals. The boiled cooking method yields a soft texture characteristic of traditional pierogi.
Ingredients
Dough
- 3-1/2 cups all-purpose flour plus more for dusting
- 3 egg
- 2 tablespoons sour cream
- 3/4 cup water
Filling
- 2 cups potato mashed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese shredded
For Serving
- 1/2 cup butter
- 1/4 cup sour cream
- chive minced
Instructions
- In a large mixing bowl making the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.
- In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.
- Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out.
- Place a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain.
- Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 383mg | 16% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 133mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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