Pierogie Passion
Indulge in the comforting embrace of homemade goodness with "Pierogie Passion," a recipe that highlights the timeless appeal of tender, hand-pinched dumplings filled with creamy potato and sharp cheddar cheese. This pierogie recipe features a rich, pillowy dough made with sour cream and melted butter, paired with a luscious cheesy potato filling seasoned with a hint of black pepper. Boiled to soft perfection and then pan-fried with golden onions for a crispy, caramelized finish, these delightful dumplings make for a soul-warming meal. Perfect for family dinners or festive gatherings, "Pierogie Passion" is best served hot with a dollop of sour cream for a classic touch. With simple, pantry-friendly ingredients and a satisfying mix of textures, this dish turns comfort food cravings into an unforgettable homemade experience!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 pieces Large eggs
- 0.5 cup Sour cream
- 0.25 cup Unsalted butter (melted)
- 0.5 cup Water
- 4 medium Potatoes (peeled and cubed)
- 1.5 cups Sharp cheddar cheese (shredded)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 piece Onion (small, finely chopped)
- 3 tablespoons Butter (for frying)
- 0.5 cup Optional sour cream (for serving)
Instructions
Prepare the dough: In a large mixing bowl, combine the flour, eggs, sour cream, melted butter, and water. Mix until a soft dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Make the filling: Boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl. Stir in the shredded sharp cheddar cheese, 1 teaspoon of salt, and black pepper until smooth. Set aside to cool slightly.
Prepare the pierogies: Roll out the rested dough on a floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut circles about 3 inches in diameter.
Spoon about 1 tablespoon of the potato-cheese filling into the center of each circle. Fold the dough over to form a half-moon shape. Press the edges firmly together and crimp with a fork to seal.
Bring a large pot of salted water to a gentle boil. Drop the pierogies in batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside to drain.
In a skillet, heat 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden and fragrant, about 5 minutes. Add the boiled pierogies and pan-fry until golden and crispy on both sides, about 2-3 minutes per side.
Serve the pierogies hot, with a dollop of sour cream if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 281 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 480 mg | 10% | |
*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.
