Potato Cheese Pierogies
Dive into the heart of comfort food with these irresistible Potato Cheese Pierogies—delicate dumplings stuffed with creamy mashed russet potatoes and sharp Cheddar cheese. The tender homemade dough, enriched with sour cream and butter, perfectly envelopes the cheesy filling, creating a delightful balance of texture and flavor. Boiled to tender perfection and optionally pan-fried in golden butter, these pierogies boast a crispy, buttery finish that’s simply irresistible. Garnished with caramelized onions and fresh parsley, they make a hearty main course or a satisfying side dish. Perfect for family dinners or as a crowd-pleasing treat, these homemade pierogies capture the essence of traditional comfort food with a cheesy twist. Ready to impress your taste buds? Let’s get cooking!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Sour cream
- 0.5 cup Unsalted butter (melted)
- 2 large Russet potatoes
- 1 cup Shredded sharp Cheddar cheese
- 2 tablespoons Unsalted butter (for frying)
- 0.5 teaspoon Ground black pepper
- 1 medium Onion, finely diced (optional for garnish)
- 2 tablespoons Chopped parsley (optional for garnish)
Instructions
Prepare the dough by mixing the flour and salt in a large bowl.
In a separate bowl, whisk together the egg, sour cream, and melted butter.
Slowly add the wet ingredients to the dry ingredients, mixing until the dough comes together.
Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
While the dough rests, peel and dice the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them until smooth. Stir in the shredded Cheddar cheese, salt, and pepper, mixing well. Let the filling cool to room temperature.
Roll out the dough on a floured surface to about 1/8-inch thickness.
Use a 3-inch cookie cutter or glass to cut out circles from the dough.
Place a spoonful of the potato-cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges for an extra seal.
Bring a large pot of salted water to a gentle boil. Drop the pierogies in small batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
Optional: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the boiled pierogies and cook until golden brown on both sides, about 2-3 minutes per side.
If desired, sauté the diced onion in the remaining butter until golden and use as a garnish.
Serve warm, garnished with sautéed onions and chopped parsley, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 597 mg | 13% | |
*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.
