How to Make Potato and Cheese Pierogi | The Stay At Home Chef

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.

In a large mixing bowl, combine 3 1/2 cups of all purpose flour, 3/4 cup of water, and 2 tablespoons of sour cream. Stir to combine, leaving lumps.

Add 3 eggs to the mixture and work it into a dough until a rough dough ball forms.

Turn the dough out onto a clean countertop and knead by hand until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

While the dough is resting, prepare the filling by adding 2 cups of mashed potatoes to a mixing bowl.

Season the mashed potatoes with 1/2 teaspoon each of garlic powder, onion powder, and salt, along with 1/4 teaspoon of black pepper and 1 cup of finely shredded cheddar cheese. Stir until well mixed.

Bring a large pot of water to a boil.

After the dough has rested, pinch off tablespoon-sized portions and roll them into balls, aiming for 30 to 32 balls.

Cover the dough balls with a damp paper towel to prevent drying out.

Roll each dough ball into a circle about 3 1/2 inches in diameter.

Place a heaping tablespoon of the filling in the center of each circle, fold over, and seal using a fork to crimp the edges.

Boil the pierogi in batches for 2-3 minutes or until they float to the top.

Remove the pierogi from the water and set them on a paper towel-lined plate to drain.

In a skillet, melt butter and sauté the pierogi in batches until lightly browned on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens