Description
Traditional homemade pierogi filled with creamy mashed potatoes and cheese, wrapped in soft, tender dough. A comforting Polish classic served boiled or pan-fried with butter and onions.
Ingredients
Units
Scale
- For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- For the Filling:
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese (or farmer’s cheese)
- Salt and black pepper, to taste
- For Serving:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
Instructions
- Make the Dough: In a large bowl, combine flour and salt. Add the egg, sour cream, and melted butter. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
- Make the Filling: In a bowl, combine mashed potatoes and cheese. Season with salt and pepper.
- Assemble: Roll the dough out to about 1/8 inch thick. Cut into 3-inch circles. Place 1 tablespoon of filling in the center of each circle. Fold dough over to form a half-moon and pinch edges to seal well.
- Cook: Bring a large pot of salted water to a boil. Drop pierogi in batches and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon.
- Optional: Melt butter in a skillet over medium heat. Add diced onion and cook until golden. Add boiled pierogi and sauté until lightly browned.
- Serve warm, topped with sautéed onions and more butter if desired.
Notes
- Ensure edges are sealed tightly to prevent filling from leaking during boiling.
- Pierogi can be frozen uncooked on a baking sheet, then transferred to a freezer bag for later use.
- Try other fillings like sauerkraut and mushrooms or sweet fruit fillings.
Nutrition
- Serving Size: 3 pierogi
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg