Homemade Cheesy Pierogies

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
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240g) mashed potatoes 1 cup (240g) mashed potatoes
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• 1/4 cup (60g) cream cheese 1/4 cup (60g) cream cheese
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 2 tablespoons butter 2 tablespoons butter
• Sour cream and chopped chives, for serving Sour cream and chopped chives, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing 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, mix together the mashed potatoes, shredded cheddar cheese, cream cheese, black pepper, garlic powder, and onion powder until well combined.
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the cheese and potato filling in the center of each dough circle. Fold the dough over the filling and press the edges together to seal. Repeat with the remaining dough and filling.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
7. 7.
   In a large skillet, melt the butter over medium heat. Add the boiled pierogies and cook for 2-3 minutes on each side, until golden brown.
8. 8.
   Serve the pierogies hot, topped with sour cream and chopped chives.

Treat your ingredients with care...

• Mashed potatoes — Ensure the mashed potatoes are smooth and free of lumps for a creamy filling.
• Cheddar cheese — Use a sharp cheddar cheese for a stronger flavor in the filling.
• Cream cheese — Soften the cream cheese before mixing it with the other ingredients for easier blending.
• Dough — Be careful not to over-knead the dough, as it can become tough. Resting the dough allows it to relax and become more pliable.

Tips & Tricks

• For a variation, add cooked bacon or sautéed onions to the filling for extra flavor.
• Serve the pierogies with a side of applesauce for a traditional Pittsburgh touch.
• Leftover pierogies can be frozen and reheated in a skillet for a quick and delicious meal.
• Experiment with different cheese fillings, such as feta and spinach or blue cheese and caramelized onions.
• To save time, prepare the dough and filling in advance and assemble the pierogies just before cooking.

Serving advice

Serve the Homemade Cheesy Pierogies hot, topped with a dollop of sour cream and a sprinkle of chopped chives. Pair them with a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

Arrange the pierogies on a platter, showcasing their golden brown exterior. Garnish with a sprig of fresh parsley for a pop of color. Serve with a side of sour cream and chives in small bowls for dipping.