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Potato and Cheese Pierogi


Learn how to make Pierogi in your own kitchen. Buttery, crisp Polish Pierogies stuffed with potatoes and cheese are a well loved staple in Eastern European countries.


Potato and Cheese Pierogi


Ingredients Filling:

5 medium size russet potatoes, boiled

1 onion, chopped (optional)

4 Tbsp salted butter

2 oz. cream cheese

3/4 cup shredded cheddar cheese

pinch of salt and pepper


Dough:

4 cups all-purpose flour

pinch of salt

1 cup water

2 eggs

2 Tbsp sour cream


Instructions

Make the Filling: Cook the potatoes in boiling water until fork tender. Allow to cool slightly and then peel off the skin. Mash the potatoes using a ricer or masher. Add the rest of the ingredients and mix well. Cover and refrigerate.


Make the Dough: In a large bowl, combine the flour and salt. In a small measuring cup or bowl whisk egg and water. Add the egg mixture to the flour mixture. Then add the sour cream. Stir until the dough comes together. Knead dough until smooth. Cover with plastic wrap and let rest for 20 minutes. Divide the dough in half. Place one half of the dough on a lightly floured surface. Lightly sprinkle the top of the dough with flour so the rolling pin doesn't stick. Roll the dough out to about 1/8 inch in thickness. Using a 3 1/2 to 4 inch round cutter, cut the dough into as many circles as possible. Gather the scraps into a ball and put them with the covered other half of dough. Place about 1 tablespoon of potato filling in the center of each dough circle. Fold the dough over the filling, stretching it a little if needed, and pinch the edges to seal. Pinch tightly and make sure they are sealed very well so they don't open up when boiling. Place the pierogi on a lightly floured surface so they don't stick until ready to boil. Repeat with the remaining dough and filling. Cook the Pierogi: Place pierogi in the boiling water, a few at a time. Give them a gentle stir so they don't stick to each other or the bottom of the pot and cook until they float to the top. Once they float to the top, let them cook for another minute. Using a slotted spoon, remove the pierogi and place on tray. To fry, melt 1 to 2 tablespoons of butter in a large skillet over medium heat. Add the pierogi in a single layer and cook until lightly golden on both sides. Season with salt and pepper to taste. If desired, serve with sour cream.


To Freeze: After you fill and fold the pierogi lay them in a single layer on a floured sheet tray. Place tray in freezer until pierogi are frozen solid. Gather them and place in a large freezer safe ziplock bag.



For a video tutorial visit my YouTube channel.

https://www.youtube.com/watch?v=FM-S9TX0b7I

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