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, or side dish, pierogies are the ultimate form of comfort food.
Servings 36 pierogi
Calories 73kcal
Ingredients
Dough
- ¾ cup warm water
- ¼ cup milk
- 1 egg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 teaspoon vegetable oil
Filling
- 1 cup mashed potatoes
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- ½ teaspoon salt
To Saute
- 2 tablespoon butter unsalted
- 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.¾ cup warm water, ¼ cup milk, 1 egg, 1 teaspoon salt, 3 cups all-purpose flour
- Add vegetable oil and knead it in until dough is smooth and elastic. Dough will be slightly sticky at first. Continue kneading the dough for another 5-10 minutes until dough is stretchy.1 teaspoon vegetable oil
- 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 ½ teaspoon of salt. The filling should be able to stick together.1 cup mashed potatoes, 1 cup cheddar cheese, ½ cup sour cream, ½ teaspoon salt
- Sprinkle flour on the counter and roll out the dough until it is ⅛ 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.2 tablespoon butter, 1 shallot
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
Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 128mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
