Cheesy Potato Pierogi Recipe (Vareniki) - Natasha's Kitchen

cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta is lower in fat and provides a similar creamy texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar tanginess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions are a similar flavor profile, while parsley is more affordable.

Peel and cover 2 pounds of russet potatoes with water in a medium saucepan.

Bring to a boil over medium-high heat and cook for 25 minutes until easily pierced with a fork.

Drain potatoes and let cool uncovered for 5 minutes, then mash them.

Mash in 2 tablespoons of melted butter, 2 ounces of softened cream cheese, and 1/2 teaspoon of salt.

Stir in 3/4 cup of shredded mozzarella cheese and set aside.

In a mixing bowl, combine 1 cup of warm water, 1/4 cup of milk, 2 tablespoons of sour cream, 1 egg, and 1 teaspoon of salt; whisk until blended.

Quickly stir in 2 cups of all-purpose flour, then add remaining flour 1/2 cup at a time until dough no longer sticks to the bowl.

Knead the dough for about 10 minutes until smooth, soft, and elastic; divide in half and keep one half covered.

Roll the first piece of dough on a floured surface to just under 1/8 inch thickness.

Cut circles using a 3-inch diameter round cookie cutter or glass.

Place half a teaspoon of potato filling on each dough round and pinch edges to seal tightly.

Set a pot of salted water to boil and prepare a topping of 4 ounces of chopped bacon sautéed with 2 tablespoons of butter.

Once the water is boiling, add the pierogi one at a time and boil until they float and the dough is tender, about 3-5 minutes.

Remove pierogi with a slotted spoon and immediately toss with the buttery bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens