Potato and Cheddar Cheese Pierogi

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber but all-purpose is more common.

Whisk 4 large eggs in a bowl.

Add 4 ounces of cooled unsalted butter to the eggs and mix together.

Pour in 1 cup of whole milk and whisk until combined.

In a separate bowl, combine 3 cups of all-purpose flour and 1 teaspoon of kosher salt.

Use a wooden spoon to mix the flour and salt into the wet ingredients until a dough forms.

Knead the dough for about 2 minutes until smooth.

Wrap the dough in plastic wrap and refrigerate for about 1 hour to let it rest.

While the dough is resting, boil 1.5 pounds of russet potatoes in salted water for 20-30 minutes until tender.

Use a skewer to check if the potatoes are fully cooked.

Remove the skins from the potatoes while they are still warm.

Pass the potatoes through a ricer or mash them until smooth.

Sauté 1 medium sweet onion in a skillet with a pinch of kosher salt for about 10 minutes until lightly caramelized.

Combine the sautéed onion with the mashed potatoes.

Add 6 ounces (about 2 cups) of cheddar cheese to the potato mixture and mix until combined.

Season the filling with 1/2 teaspoon of kosher salt, fresh ground black pepper, and a pinch of fresh nutmeg.

Taste the filling to ensure it is well-seasoned and has enough cheese.

Prepare scallions by slicing the white part for sautéing and the green tops for garnish.

Melt 8 tablespoons of butter in a skillet and add the sliced scallions, sautéing for 2-3 minutes until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens