Potato and Cheese Pierogis (1 Hr, 15 Mins)

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Pierogis, the delightful dumplings of Central and Eastern European origin, have won the hearts of many with their tender dough and flavorful fillings. This classic potato and cheese version offers comfort in every bite and is even better when served with a dollop of sour cream or a sprinkle of crispy bacon bits. Ready to roll up your sleeves and dive in?

  • Prep Time: 65 minutes (excludes resting time)
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings (24 pierogis) 1x

Ingredients

Units Scale
For the Dough:
  • 2 cups all-purpose flour, plus extra for dusting
  • 1/2 cup water
  • 1 large egg
  • 1 tsp salt
For the Filling:
  • 2 large russet potatoes, peeled and cut into chunks
  • 1 cup sharp cheddar cheese, grated
  • 2 tbsp butter
  • Salt and pepper, to taste
  • 1 small onion, finely chopped (optional for added flavor)
For Cooking:
  • Butter or oil, for frying
  • Sour cream, for serving (optional)

Instructions

  1. Prepare the Dough (15 minutes): In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms. Knead on a floured surface until smooth, about 5 minutes. Wrap in plastic wrap and let it rest for at least 30 minutes.
  2. Make the Filling (20 minutes): Boil the potatoes in salted water until tender. Drain and mash them. In a separate pan, melt the butter and sauté the onion until translucent (if using). Add the onions to the mashed potatoes, then mix in the cheddar cheese. Season with salt and pepper.
  3. Shape the Pierogis (30 minutes): Roll out the dough on a floured surface to about 1/8-inch thick. Using a round cutter or a glass, cut out circles. Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal, using a bit of water if needed.
  4. Cook the Pierogis (10 minutes): Boil a large pot of salted water. Add the pierogis, a few at a time, and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon. If you like them crispy, you can also pan-fry them in some butter or oil until golden brown on both sides.
  5. Serve (2 minutes): Serve the pierogis warm with a side of sour cream or your preferred sauce.

Notes

Making pierogis at home can be a fun culinary project, especially when shaping and stuffing the dumplings. For an even richer experience, consider sautéing some onions in butter and serving them atop the pierogis. They also pair wonderfully with sautéed cabbage or a simple green salad. If you have leftover dough or filling, they can be stored in the refrigerator for use the next day.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 15g
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 65mg

Pair this with...

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

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