How to make Potato and Cheese PIEROGI.

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 bowl, combine 4 cups of all-purpose flour and a couple pinches of salt.

In a separate bowl, whisk together 1 cup of water and 2 eggs.

Pour the egg mixture into the flour and add 2 tablespoons of sour cream.

Stir the mixture with a wooden spoon until it forms a dough.

Dump the dough onto a floured counter and knead until smooth.

Cover the dough with plastic wrap and let it sit for 20 minutes.

After 20 minutes, cut the dough in half and cover the unused half.

Roll out the dough on a floured surface until it's thin but not paper thin.

Use a round cookie cutter (about 3.5 to 4 inches) to cut out circles from the dough.

Save the scrap pieces of dough under plastic wrap.

Boil 5 medium Russet potatoes until fork tender, then dice 1 medium onion.

In a skillet, melt 2 tablespoons of salted butter and add the diced onion, cooking until tender.

Peel the cooled potatoes and place them in a bowl, then rice or mash them.

Add 2 tablespoons of melted butter, the sautéed onions, 2 ounces of cream cheese, 3/4 cup of shredded cheddar cheese, a pinch of salt, and black pepper to the potatoes and stir until combined.

Scoop about 1 ounce of the potato filling into the center of each dough circle.

Fold the dough over the filling and pinch the edges to seal, optionally crimping with a fork.

Place the filled pierogi on a parchment-lined baking sheet.

Freeze the pierogi if not cooking immediately, then gather them into a Ziploc bag once frozen.

Bring a large pot of salted water to a boil.

Add the pierogi to the boiling water and cook until they float to the top, about 2 minutes for fresh and 5 minutes for frozen.

Remove the pierogi with a slotted spoon and place them in a strainer.

In a skillet, heat butter and fry the boiled pierogi until crispy on both sides.

Serve hot with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens