Potato Pierogies | Emeril Lagasse

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner and still adds flavor.

Boil russet potatoes until fork tender.

Drain the potatoes and return them to the stove to remove excess water.

Add sautéed onions to the potatoes.

Season the potato mixture with salt and pepper to taste.

Mash the potatoes with cream cheese, cheddar cheese, and a little milk until smooth.

Add a pinch of salt to the dough mixture of cream cheese, egg, and butter, and mix until combined.

If the dough is too sticky, add more flour and let it rest.

Roll out the dough on a floured surface and use a round cutter to cut out circles.

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

Wet the edges with water, fold over, and seal the pierogies tightly.

Crimp the edges with a fork to prevent filling from oozing out.

Drop the pierogies into salted boiling water and cook until they float to the surface.

Use a slotted spoon to remove the pierogies from the water and transfer them to a skillet with butter and onions.

Pan-fry the pierogies in the skillet until golden brown on each side.

Serve the pierogies topped with sautéed onions, sour cream, and applesauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens