Homemade Potato and Cheese Pierogi

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 large potatoes, peeled and boiled 2 large potatoes, peeled and boiled
• 1/2 cup (120g) cottage cheese 1/2 cup (120g) cottage cheese
• 1/4 cup (60g) grated cheddar cheese 1/4 cup (60g) grated cheddar cheese
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 50g (3g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mash the boiled potatoes until smooth. Add the cottage cheese, cheddar cheese, and Parmesan cheese. Mix well to combine.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
7. 7.
   In a skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized.
8. 8.
   Remove the boiled pierogi from the water and transfer them to the skillet with the caramelized onions. Fry the pierogi for 2-3 minutes on each side, until golden and crispy.
9. 9.
   Serve the pierogi hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for a smooth filling.
• Cottage cheese — Use a creamy and smooth cottage cheese for the filling.
• Cheddar cheese — Opt for a sharp cheddar cheese to add a robust flavor to the filling.
• Parmesan cheese — Grate the Parmesan cheese finely for easy blending into the filling.
• Onions — Slice the onions thinly for even caramelization.

Tips & Tricks

• To save time, prepare the dough and filling in advance and assemble the pierogi just before cooking.
• Experiment with different fillings such as sauerkraut and mushroom or sweet fillings like blueberries or strawberries.
• Serve the pierogi with a sprinkle of fresh herbs like dill or parsley for added freshness.
• Leftover pierogi can be frozen and reheated in a skillet for a quick and delicious meal.
• For a healthier option, try baking the pierogi instead of pan-frying them.

Serving advice

Serve the Homemade Potato and Cheese Pierogi hot, with a generous dollop of sour cream on top. Garnish with caramelized onions and fresh herbs for an extra burst of flavor.

Presentation advice

Arrange the pierogi on a platter, showcasing their golden brown exteriors. Drizzle the caramelized onions over the top and sprinkle with fresh herbs for an appetizing presentation.