Traditional Potato and Cheese Pierogies
Discover the heartwarming charm of Traditional Potato and Cheese Pierogies, a beloved Eastern European comfort food perfect for any occasion. These handmade dumplings feature a tender, buttery dough encasing a creamy filling of mashed potatoes, sharp cheddar cheese, and caramelized onions, seasoned to perfection. Ideal for beginners and seasoned cooks alike, this recipe combines the joy of crafting from scratch with the irresistible flavors of golden-fried pierogies. Whether boiled and served with sour cream or lightly pan-fried for a crisp finish, these pierogies promise to delight with every bite. Perfect for family dinners, festive gatherings, or an indulgent treat, this pierogi recipe is a timeless classic you'll want to make again and again.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Salt
- 2 large Eggs
- 1 cup Sour cream
- 1 cup Butter, melted
- 2 pounds Potatoes, peeled and diced
- 1.5 cups Cheddar cheese, shredded
- 1 cup Onion, finely chopped
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup Water
- 3 tablespoons Butter for frying
Instructions
Begin by preparing the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs, sour cream, and melted butter. Mix until the dough comes together and is smooth. If needed, add a little water, a tablespoon at a time, until the dough is elastic and not sticky.
Knead the dough on a floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling: Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
Drain the potatoes and mash them in a large bowl. Stir in the shredded cheddar cheese until melted and well combined.
In a skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and cook until the onion is soft and translucent, about 5 minutes. Add the cooked onions to the mashed potatoes and cheese mixture and mix well. Season with salt and pepper and set aside to cool.
Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut into circles using a 3-inch cookie cutter or the rim of a glass.
Place about 1 tablespoon of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges.
Bring a large pot of salted water to a boil. Add the pierogies in batches, being careful not to overcrowd the pot. Cook the pierogies until they float to the top, about 3-4 minutes. Remove them with a slotted spoon and place on a plate.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the boiled pierogies in a single layer and fry until they are golden brown on both sides, about 3 minutes per side.
Serve the pierogies warm, topped with additional melted butter, sour cream, or caramelized onions if desired.
Nutrition Facts
Calories |
5969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.4 g | 467% | |
| Saturated Fat | 226.5 g | 1132% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 8672 mg | 377% | |
| Total Carbohydrate | 564.5 g | 205% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 31.6 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1866 mg | 144% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4940 mg | 105% | |
*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.
