How To Make Homemade Potato, Cheese & Onion Pierogi

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with lower fat.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may alter texture.

Wash and peel the russet potatoes.

Cut the potatoes into small cubes.

Boil the potatoes in a pot of boiling water with 3 teaspoons of salt until fork tender.

Drain the potatoes and place them in a large mixing bowl.

Use a potato masher to break down the potatoes.

Add 2 tablespoons of butter, 2 teaspoons of salt, 1/4 teaspoon of white pepper, 1/4 cup of shredded cheddar cheese, and 2 ounces of cream cheese to the potatoes.

Use a hand mixer to whip the potatoes until smooth, resembling loose play-doh.

In a pan, heat 2 tablespoons of butter and add 1 cup of chopped onion.

Sauté the onions until soft and golden brown, seasoning with salt to taste.

Add the sautéed onions to the potato mixture and mix with the hand mixer, letting it cool slightly.

In a bowl, combine 2 cups of all-purpose flour and 2 teaspoons of salt.

Add 1 beaten egg and 1/2 cup of hot water to the flour mixture.

Mix the ingredients together and knead the dough until smooth, about 10 minutes.

Shape the dough into a ball, cover with a towel, and let it rest for 15 minutes.

Roll out the dough on a floured board until thin and even.

Use a cookie cutter or pierogi cutter to cut out wrappers from the dough.

Take a tablespoon of filling and place it in the center of each wrapper, pinching the edges to seal.

If using a pierogi mold, place the wrapper in the mold, add filling, and pinch to seal.

Continue rolling out and cutting the remaining dough, using any extra dough to make more wrappers.

Boil water and add a few pierogies at a time, stirring to prevent sticking.

Cook the pierogies until they float to the top, about 3-5 minutes, then remove and place on oiled parchment paper.

In a skillet, heat 2 tablespoons of butter over medium heat and add the boiled pierogies.

Pan-fry the pierogies until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens