Description
Learn how to make delicious homemade Pierogi, traditional Polish dumplings filled with creamy mashed potatoes and cheddar cheese, served with sautéed onions and sour cream.
Ingredients
Scale
For the dough:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened and cut into pieces
For the filling:
- 2 cups mashed potatoes, cooled
- 1 cup sharp cheddar cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To cook and serve:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- Sour cream and chopped chives for serving
Instructions
- Prepare the dough: In a large bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- Make the filling: Combine the mashed potatoes, grated cheddar cheese, salt, and pepper in a bowl.
- Assemble the pierogi: Roll out the rested dough on a lightly floured surface. Cut out circles and place filling in the center. Fold and seal the edges.
- Cook the pierogi: Boil in salted water for 3-4 minutes. Sauté onions in butter until golden brown. Pan-fry cooked pierogi until crisp.
- Serve: Enjoy warm pierogi with sautéed onions, extra butter, and a dollop of sour cream.
Notes
- Pierogi can be frozen before boiling; place on a parchment-lined sheet until solid, then store in a freezer bag. To cook from frozen, boil a few extra minutes.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Polish
Nutrition
- Serving Size: 6 pierogi
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 85mg
