Homemade Potato and Cheese Pierogi

Ingredients

• For the dough: For the dough:
• 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
• 1/4 cup (60g) sour cream 1/4 cup (60g) sour cream
• 1 large egg 1 large egg
• For the filling: For the filling:
• 2 cups (400g) mashed potatoes 2 cups (400g) mashed potatoes
• 1 cup (120g) grated cheese (such as farmer's cheese or cheddar) 1 cup (120g) grated cheese (such as farmer's cheese or cheddar)
• 1/4 cup (60g) finely chopped onion 1/4 cup (60g) finely chopped onion
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Sour cream Sour cream
• Fried onions Fried onions

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the warm water, sour cream, and egg. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the mashed potatoes, grated cheese, finely chopped onion, salt, and pepper for the filling.
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 and press the edges together 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.
   Remove the cooked pierogi from the water using a slotted spoon and transfer them to a plate.
8. 8.
   In a frying pan, heat some butter or oil over medium heat. Add the boiled pierogi and cook for 2-3 minutes on each side until lightly golden and crispy.
9. 9.
   Serve the Homemade Potato and Cheese Pierogi hot, topped with sour cream and fried onions.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the creamiest mashed potatoes.
• Grated cheese — Opt for farmer's cheese or cheddar for a classic flavor, but feel free to experiment with other types of cheese for a unique twist.
• Sour cream — Make sure the sour cream is at room temperature before adding it to the dough for easier mixing.
• Onions — Sauté the finely chopped onions before adding them to the filling for a milder flavor.

Tips & Tricks

• To save time, prepare the dough and filling in advance and assemble the pierogi just before cooking.
• If the dough is too sticky, add a little more flour. If it's too dry, add a splash of water.
• Leftover pierogi can be frozen for later use. Just boil them for a few minutes before pan-frying.
• Experiment with different fillings such as sauerkraut and mushroom or sweet fillings like fruit preserves.
• Serve the pierogi with a dollop of sour cream and a sprinkle of fresh herbs for added flavor.

Serving advice

Serve the Homemade Potato and Cheese Pierogi as a main course or as a side dish. They pair well with a simple green salad or steamed vegetables. Don't forget to offer sour cream and fried onions on the side for a traditional Polish touch.

Presentation advice

Arrange the cooked pierogi on a platter, showcasing their golden brown exterior. Drizzle some melted butter over the top and garnish with fresh herbs, such as parsley or dill, for a pop of color. Serve with a side of sour cream and a sprinkle of fried onions.