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Jen's Potato and Cheese Pierogi

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Rate this recipe 4.5/5 (19 Votes)

Ingredients

  • For the dough:
  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 to 1 cup water
  • For the filling:
  • 1-1/2 lbs potatoes, peeled and cut into small chunks
  • 1 brick pepper jack cheese (or plain cheddar if you don't like the spice)
  • salt and freshly ground pepper to taste

Details

Preparation

Step 1

For the dough:

In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

For the filling:

Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

When the potatoes are soft, add shredded brick of cheese, Mash them, season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. (You can also make the filling ahead of time and store in fridge til needed).

Assemble and cook:

Bring a large pot of salted water to a boil over high heat. Separate dough into 3-4 balls. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick. Cut with a round cookie cutter or glass. Fill the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. You can use a fork tine to seal.

Working in batches, drop no more than 6-8 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 minutes. Remove the pierogi with a slotted spoon and place on a paper towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish

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