How To Make Potato and Cheese Pierogi | How To Make Pierogies From Scratch

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 microwave, heat 3 cups of milk and 2 sticks of butter until melted.

Crack 16 egg yolks into a container.

Pour the heated butter and milk mixture into the container with egg yolks.

Add about 6.5 to 7 cups of flour to the mixture and mix until it forms a dough.

If the dough is too dry, add a little bit of water to help it come together.

Cover the dough with plastic wrap sprayed with oil and let it rest for at least 15 minutes.

Cut the dough into four pieces to work with one piece at a time, keeping the others wrapped tightly.

Prepare mashed potatoes ahead of time and let them cool before using.

Use a 1.5 tablespoon scoop to portion the mashed potatoes for filling the pierogi.

Roll out one piece of dough using a dough sheeter.

Use a dish of water to moisten the edges of the dough before folding it over the filling.

Pinch the center and edges of the dough to seal the pierogi.

Place formed pierogi on a floured pan and refrigerate to firm up before cooking.

Boil a pot of salted water and gently add the pierogi, stirring to prevent sticking.

Once the pierogi float to the top, let them cook a bit longer until the dough is darker in the center.

After boiling, dip the pierogi in ice water to cool them down.

Drain the pierogi in a perforated pan to remove excess water.

Coat the pierogi in oil to prevent sticking before laying them in a pan for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens