Pierogie
Indulge in the comforting flavors of homemade pierogie, a beloved Eastern European dish featuring tender dumplings filled with a creamy blend of mashed russet potatoes, sautéed onions, and sharp cheddar cheese. This recipe combines a soft, elastic sour cream dough with a rich and savory potato filling, creating a perfect balance of textures and flavors. After boiling, these golden-brown gems are lightly pan-fried in butter for a deliciously crispy exterior. Perfect for dinner parties or cozy family meals, pierogies are served warm with a dollop of sour cream or a drizzle of melted butter for the ultimate comfort food experience. Whether you're discovering pierogies for the first time or reliving cherished memories, this recipe will transport your taste buds straight to the heart of tradition.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 piece Large egg
- 1 cup Sour cream
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Salt
- 4 cups Russet potatoes, peeled and diced
- 1.5 cups Cheddar cheese, shredded
- 1 piece Onion, finely chopped
- 0.5 cup Butter (for sautéing onions and serving)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the egg, sour cream, and melted butter. Mix until the dough comes together.
Turn the dough onto a floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the diced potatoes and cook until fork-tender, about 15-20 minutes. Drain and mash the potatoes well.
In a skillet, melt 2 tablespoons of butter over medium heat. Sauté the chopped onion until golden brown and fragrant, about 5-7 minutes. Add the sautéed onions to the mashed potatoes.
Mix the mashed potatoes, sautéed onions, shredded cheddar cheese, salt, and black pepper until the filling is creamy and well combined. Set aside to cool slightly.
After the dough has rested, roll it out on a floured surface to about 1/8 inch thick. Use a 3-inch round cutter or rim of a glass to cut dough into circles.
Place a small spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and pinch the edges together to seal tightly.
Bring a large pot of salted water to a boil. Add the pierogies in batches and cook for 3-5 minutes, or until they float to the surface.
Remove the pierogies with a slotted spoon and place them on a plate to drain any excess water.
In a large skillet, melt the remaining butter over medium heat. Lightly pan-fry the cooked pierogies until golden brown on both sides, about 2-3 minutes per side.
Serve warm with additional melted butter, sour cream, or your favorite toppings.
Nutrition Facts
Calories |
4974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 161.2 g | 806% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 564.1 g | 205% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 27.8 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1794 mg | 138% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4913 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
