Potato and Cheese Pierogi with Brown Butter Sauce - GreenPan

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat while maintaining a creamy texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can add a different flavor.

onion

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor and are often less expensive.

Start by mixing flour and salt in a bowl.

Add eggs to the flour mixture and stir.

Incorporate about 1/4 cup of room temperature butter and sour cream into the mixture.

Switch to using hands to knead the dough, checking for moisture and stickiness.

Knead the dough for about 5 minutes until smooth and elastic, feeling for a slight stickiness.

Cover the dough with a towel and set aside to rest for 20-30 minutes.

Boil potatoes in a stock pot until tender enough to mash.

Use a potato masher to mash the boiled potatoes until smooth.

Add salt, black pepper, a couple tablespoons of sour cream, a couple tablespoons of butter, and about 1 to 1.5 cups of cheese to the mashed potatoes and mix until evenly incorporated.

Roll out the rested dough on a floured surface to about 1/4 inch thickness.

Cut the rolled dough into circles using a floured cutter.

Place about a tablespoon to a tablespoon and a half of filling in the center of each circle.

Stretch the dough around the filling and pinch the edges to seal tightly.

Lay the formed pierogi on a sheet tray for easy transfer later.

Bring a pot of salted water to a boil and gently drop the pierogi into the water.

Allow the pierogi to sink initially, then cook until they float, about 2-3 minutes more until puffy.

Use a silicone strainer to transfer the cooked pierogi back to the sheet tray.

In a hot skillet, add a little butter and place the pierogi flat side down to pan-fry until golden brown, about 2 minutes on each side.

For the brown butter sauce, add 3-4 tablespoons of butter and sliced shallots to the hot skillet, seasoning with salt and black pepper.

Watch for the butter to brown as the water evaporates, swirling occasionally.

Add a couple spoons of water to the sauce to help emulsify it before pouring over the pierogi.

Finish the dish with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens