Potato and Cheese Pierogi
Potato and cheese pierogi are sauteed in butter and caramelized onions for a delicious and indulgent dish. Served as an appetizer, main course, side dish or dessert, pierogies are the ultimate form of comfort food.
- Prep Time: 45 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Total Time: 1 hours
- Yield: 36 pierogi 1x
- Category: Roundups
- Cuisine: German
Ingredients
Units
Scale
Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1 egg
- 3/4 cup warm water
- 1/4 cup milk
- 1 tsp vegetable oil
Filling
- 1 cup mashed potatoes
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 tsp salt
To Saute
- 2 Tbsp unsalted, butter
- 1 shallot, diced
Instructions
- Whisk together warm water, milk, egg and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes.
- Add 1/2 teaspoon of vegetable oil and knead until dough is smooth and elastic. Dough will be slightly sticky at first. Knead for 5-10 minutes until dough is stretchy.
- Cover the bowl for 45 minutes. Dough will not rise, this just allows the gluten to relax so the dough can be shaped and stretched easier.
- While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and 1/2 teaspoon of salt. The filling should be able to stick together.
- Sprinkle flour on the counter and roll out the dough until it is 1/8 inch thick. Use a ramekin or cookie cutter that is 3-4 inches wide. Cut out dough into circles. Place 1 tablespoon of filling inside circle. Wet the edge with some water, fold the circle in half, and press edges together with a fork. Continue the process until all of the dough has been used up.
- Boil a pot of water and add 1 tablespoon of salt. Place 5-6 pierogies in the boiling water and boil until they float. Once floating, allow water to return to a boil and cook an additional 4-5 minutes.
- In a large skillet, melt the butter over medium heat. Add shallots and cook until golden. Add drained piergoi and fry until browned and crisped.
Notes
- After you knead the pierogi dough, it should be smooth and stretchy. Add extra flour or water, if necessary.
- Don't overfill the pierogi. You really only need 1 tablespoon of filling inside each dumpling, any more than that and you risk the filling leaking out when you boil the pierogi.
- Make sure the pierogi are completely sealed at the seams before boiling. Moistening the seam with water can help if the dough isn't sticking together.
- To prevent pierogi from sticking together, boil them in small batches. I'd recommend 5-6 pierogi at a time.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
Find it online: https://wanderzestblog.com/potato-and-cheese-pierogi/
