The Classic Pierogi (Potato and Cheese)
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
15 servings
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Calories
189 kcal
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Course
Main Course, Appetizer
The Classic Pierogi (Potato and Cheese)
Description
The Classic Pierogi use a dough made from eggs, sour cream, milk, flour, and salt, kneaded until elastic and rested briefly for better handling. The potato and cheese filling is prepared by boiling large potatoes until tender, mashing them with warm milk, butter, and cheddar cheese to a smooth consistency. Circles are cut from the rolled dough, filled with a spoonful of the potato mixture, then folded and sealed by pinching edges.
Once shaped, pierogi are boiled in salted water until they float, indicating doneness. They can be served simply or topped with sautéed onions cooked in butter to add sweetness and richness. The recipe also mentions freezing the formed pierogi before cooking, which allows for convenient make-ahead storage.
Ingredients
- 2 egg
- 2 tbsp sour cream
- 1 cup milk
- 3 1/2 cup flour (may need more of less)
- 2 tsp salt
Filling
- 3 lb potato large
- 4 tbsp butter unsalted
- 1/4 cup milk warm
- 1/2 cup cheddar cheese
Serving
- 1 onion large
- 2 tbsp butter unsalted
Instructions
Potato and Cheese Filling
- Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.
Pierogi Dough:
- Whisk eggs with sour cream and milk until you get an even texture.
- To the liquid ingredients, add in flour and salt.
- Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
Making Pierogi
- Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
- One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
- Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
Cooking Pierogi
- Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
- In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 408mg | 17% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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