The Classic Pierogi (Potato and Cheese)

• servings: 15 servings
• active time: 1 hour
• total time: 1 hour 20 minutes

Ingredients

2 eggs

2 tbsp sour cream

1 cup milk

3 1/2 cup flour (may need more of less)

2 tsp salt

3 lb large potatoes

4 tbsp Unsalted Butter

1/4 cup warm milk

1/2 cup cheddar cheese

1 large onion

2 tbsp Unsalted Butter

Directions

Potato and Cheese Filling

Prepare Potato Filling

Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.

Pierogi Dough:

Combine Liquids

Whisk eggs with sour cream and milk until you get an even texture.

Add Flour & Salt

To the liquid ingredients, add in flour and salt.

Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.

Making Pierogi

Roll Out The Dough

Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.

Shape Pierogi

One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.

Optionally Freeze Pierogi

Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.

Cooking Pierogi

Boil Pierogi

Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.

Pan Fry

In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.

Nutrition

• Calories: 189 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 40 mg
• Sodium: 408 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 6 g