Pierogie Peer Oh Gee Potato Pierogies Perogies
Discover comfort food at its finest with this recipe for "Pierogie Peer Oh Gee Potato Pierogies Perogies." These homemade potato-filled dumplings are a true labor of love, featuring a tender dough made with sour cream and melted butter, and a creamy, cheesy potato filling that’s both hearty and satisfying. Each pierogi is boiled to perfection and then sautéed with caramelized onions in olive oil until golden and slightly crispy. Perfect for family dinners or a cozy weekend meal, these pierogies are best served hot with a dollop of tangy sour cream. With step-by-step instructions and simple ingredients like russet potatoes, cheddar cheese, and all-purpose flour, this recipe brings an old-world classic to your kitchen. Whether you're a pierogi pro or a first-timer, this comforting dish is sure to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Sour cream
- 4 tablespoons Unsalted butter, melted
- 2 pounds Russet potatoes, peeled and cubed
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Butter (for filling)
- 1 medium Onion, diced
- 2 tablespoons Olive oil (for sautéing)
- 0.5 cup Sour cream (for serving)
Instructions
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, sour cream, and melted butter. Mix until a dough forms.
Knead the dough on a floured surface for 5-8 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, make the potato filling. Bring a large pot of salted water to a boil and cook the cubed potatoes until fork-tender, about 15 minutes. Drain and mash the potatoes until smooth.
Stir in the cheddar cheese and butter into the mashed potatoes while still warm. Season with salt and pepper to taste. Set the filling aside to cool.
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter (or a glass) to cut out circles of dough.
Place a heaping teaspoon of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Working in batches, add the pierogies to the boiling water. Cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until golden and soft, about 5 minutes.
Add the boiled pierogies to the skillet with the onions and cook for an additional 2-3 minutes per side, until lightly browned and crispy.
Serve the pierogies hot with a dollop of sour cream on the side.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 774 mg | 16% | |
*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.
