Pierogies Pot Stickers with Herbs and Sour Cream
Golden, crispy, and irresistibly flavorful, these Pierogies Pot Stickers with Herbs and Sour Cream combine the comforting essence of traditional pierogies with the delightful crispness of pan-fried pot stickers. A soft, homemade dough encases a velvety potato and sharp cheddar cheese filling, elevated by aromatic sautéed onions and garlic. Steamed to perfection after a golden sear, these dumplings are paired with a creamy, herbaceous sour cream dip infused with fresh parsley and dill for a tangy finish. Perfect as an appetizer, side dish, or main course, this fusion recipe offers a unique twist on a classic comfort food, making it a guaranteed crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cups Water
- 3 medium Potatoes (peeled and cubed)
- 1 cup Sharp cheddar cheese (shredded)
- 3 tablespoons Butter
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 1 cup Sour cream
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the flour and salt. Add the egg and mix well.
Gradually add water to the flour mixture, stirring until a smooth dough forms. Knead the dough for 5 minutes, cover with a damp towel, and set aside.
Place the cubed potatoes in a pot of boiling salted water. Cook until fork-tender, about 10-12 minutes. Drain and mash thoroughly.
Melt 1 tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
Mix the cooked onion and garlic into the mashed potatoes. Add shredded cheddar cheese and stir until melted and well combined. Let the filling cool to room temperature.
Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter or glass.
Place a small spoonful of the potato-cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal.
Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, arrange the pierogies in a single layer in the skillet. Cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and cover with a lid. Steam for 3-4 minutes or until the water evaporates and the pierogies are cooked through.
Meanwhile, prepare the dipping sauce by mixing sour cream, chopped parsley, chopped dill, and black pepper in a small bowl. Adjust seasoning as needed.
Serve the pierogies pot stickers hot with the herb-infused sour cream on the side.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 516 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.
