Traditional Potato and Cheese Pierogi
Transport yourself to the heart of Eastern European comfort food with this Traditional Potato and Cheese Pierogi recipe. These homemade dumplings boast a tender, hand-kneaded dough wrapped around a creamy filling of mashed potatoes and melted cheddar cheese, seasoned to perfection. The magic continues as they're topped with golden caramelized onions and a dollop of tangy sour cream, making every bite irresistibly rich and savory. Perfect for family dinners or special occasions, this recipe offers step-by-step instructions to ensure success, from crafting the dough to boiling each pierogi to fluffy, pillowy perfection. If you're craving authentic pierogi with old-world appeal, this dish is sure to delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 large Egg
- 1.5 cups Water
- 1.5 teaspoons Salt
- 4 tablespoons Butter
- 2 pounds Potatoes
- 1 cup Cheddar cheese
- 1 large Onion
- 1 cup Sour cream
- 0.5 teaspoon Pepper
Instructions
Start by preparing the dough. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, followed by the water. Mix until a dough begins to form.
Transfer the dough to a floured surface and knead it for about 5-7 minutes until it is smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes.
As the dough rests, prepare the filling. Peel and dice the potatoes and bring them to a boil in a large pot of salted water. Cook until tender, about 15 minutes. Drain well.
Mash the potatoes until smooth and add 2 tablespoons of butter and the cheddar cheese. Stir until the cheese is melted and fully incorporated. Season with salt and pepper to taste. Set aside to cool.
While the filling cools, thinly slice the onion. In a skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the onions and cook until caramelized, about 10-15 minutes. Remove from heat and set aside.
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Cut into circles using a 3-inch cutter.
Place about 1 tablespoon of filling into the center of each circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing them together. You can use a fork to crimp the edges and ensure they are closed.
Bring a large pot of salted water to a boil. Carefully add the pierogi in batches and stir gently to prevent sticking. Cook until they float to the surface, about 3-5 minutes.
Remove the pierogi with a slotted spoon and transfer them to a plate.
For serving, top the pierogi with the caramelized onions and a dollop of sour cream. Serve while hot.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 527 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.
