Description
Delicious homemade pierogi filled with potato and cheese, perfect served with sour cream.
Ingredients
Scale
- 2 cups All Purpose Flour
- ½ cup Warm Water
- 1 Large Egg (Beaten)
- 2 tablespoons Butter (melted)
- 1 teaspoon Salt
- 2 pounds Russet Potatoes
- ½ White Onion (finely sliced)
- 4 tablespoons Butter (Divided)
- 2 cups Shredded Cheddar Cheese
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Onion (thinly sliced)
- 2 tablespoons Salted Butter
- as needed Sour Cream (optional, for serving)
Instructions
- In a large mixing bowl, mix together the flour, eggs, butter, salt and water until a dough is formed.
- Knead the dough on a flat working surface for 4-5 minutes until the dough is smooth and easy to work with.
- Place the dough in a bowl, cover it and let it rest at room temperature for at least 30 minutes.
- Peel the potatoes and dice them into small pieces (1-2 inches). Place the potatoes in a saucepan and cover it with water. Bring to a boil and cook for 12-15 minutes until the potatoes are fork tender.
- While the potatoes are cooked, melt 2 tablespoons of the butter in a large skillet over medium high heat. Add in the sliced onions and cook until the onions are tender but not browned.
- Place the potatoes in a mixing bowl. Mash them with a hand held mixer. Stir in the onions, cheese and remaining butter. Mash until the potatoes are combined and smooth.
- Roll the dough out until it’s approximately 1/8 inch thick. Cut the dough into 3 inch circles with a round cookie cutter or biscuit cutter.
- Scoop approximately 1 Tablespoon of the potato filling and roll the mixture into a ball. Place each of the ball fillings onto each of the dough rounds. Fold the dough over to form a half circle and pinch the edges together to seal them close.
- Continue this process until all the pierogies are formed.
- Heat the butter in a large skillet over medium high heat until melted. Stir in sliced onions and cook for 3-4 minutes until the onions are tender. Remove the pan and set aside.
- Bring a large pot of water to a low boil. Carefully add in the pierogies and cook until they float (approximately 2-4 minutes). Make sure to not crowd the pan. You will likely need to cook in batches.
- Once boiled, add the pierogies to the skillet with the melted butter. Sauté for approximately 5 minutes per side until lightly browned.
- Remove from the skillet, warm warm with the onions and sour cream (if using). Enjoy!
Notes
- For extra flavor, consider adding herbs to the potato filling.
- These pierogies can be frozen before or after cooking for later enjoyment.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: boil, sauté
- Cuisine: Eastern European
Nutrition
- Serving Size: 3 pierogies
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg