PIEROGI--2 WAYS! (Potato Cheese & Sauerkraut)

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Cook the potatoes until soft and mash them while hot.

Melt about 2 tablespoons of butter in a skillet and add about 1 cup of grated onion, sautéing until translucent.

Add about 1 to 1.5 cups of shredded cheddar cheese to the mashed potatoes and mix well while hot.

Reserve half of the sautéed onions for the sauerkraut filling and mix the other half into the potato and cheese mixture.

In a mixing bowl, combine flour, baking powder, and salt.

Add in a couple of lightly beaten eggs and sour cream to the flour mixture and mix until combined.

Knead the dough briefly and then cut it into quarters, wrapping each piece in plastic wrap to rest for about 15 minutes.

While the dough is resting, prepare the sauerkraut filling by chopping the sauerkraut and portobello mushrooms and sautéing them with the reserved onions in butter.

Bring a pot of lightly salted water to a boil for cooking the pierogi.

Roll out the rested dough using a rolling pin or a pasta roller to about 1/8 inch thick.

Cut circles from the dough using a glass or cutter.

Place a spoonful of potato and cheese filling or sauerkraut filling on each dough circle and fold over, sealing the edges tightly.

Boil the pierogi in batches in the salted water until they float to the surface, about 3-4 minutes.

Remove the pierogi with a slotted spoon and drain them.

Optionally, fry the boiled pierogi in butter until golden brown before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens