Pierogies Outstanding
Indulge in the ultimate comfort food experience with "Pierogies Outstanding," a classic Polish-inspired recipe that will elevate your homemade dumpling game. Featuring a tender, sour cream-enriched dough and a creamy potato and cheddar filling infused with sautéed onions, these pierogies are packed with hearty, satisfying flavors. Boiled until perfectly tender and then pan-fried to a crisp golden finish, they strike the ideal balance between soft and crunchy textures. Perfect for a cozy family dinner or a special occasion, these delicious homemade pierogies can be garnished with fresh chives or green onions for an extra touch of brightness. With step-by-step instructions to guide you through crafting these irresistible dumplings from scratch, "Pierogies Outstanding" promises to make your kitchen the heart of warmth and flavor.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 large Eggs
- 1 cup Sour cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 3 large Yukon gold potatoes
- 1 cup Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 2 tablespoons Chives or green onions (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour and salt.
Add eggs, sour cream, and melted butter (4 tablespoons) to the flour and mix until the dough comes together.
Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Peel and chop the potatoes into small chunks. Boil them in salted water until fork-tender, about 15 minutes.
While the potatoes cook, heat olive oil in a skillet over medium heat and sauté the chopped onion until golden and fragrant. Set aside.
Drain the cooked potatoes and mash them until smooth. Mix in the shredded cheddar cheese, sautéed onions, 2 tablespoons of butter, and black pepper. Adjust seasoning with salt if needed. Let cool to room temperature.
Divide the dough into 4 pieces and roll each piece out thinly on a floured surface. Use a round cutter (approximately 3 inches in diameter) to cut out circles.
Place a small spoonful of the potato mixture into the center of each circle. Fold the dough over the filling to create a half-moon shape, then seal the edges by pressing them together with your fingers or a fork.
Bring a large pot of salted water to a boil. Drop the pierogies in batches, cooking until they float to the top (about 3-4 minutes). Remove with a slotted spoon and place on a plate to drain.
In a large skillet, melt 2 tablespoons of butter over medium-high heat and fry the boiled pierogies until golden and crispy on both sides, about 2-3 minutes per side.
Garnish the pierogies with chopped chives or green onions if desired and serve hot.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 531 mg | 11% | |
*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.
