A REAL PAIN | Cooking Pierogies With Master Chef Jason Neroni

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers lower fat content and a similar texture.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients while mashed cauliflower lowers carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often less expensive.

Boil potatoes until tender, about 15-20 minutes.

Drain and mash the potatoes until smooth.

Mix in cheese, salt, and pepper to the mashed potatoes.

In a skillet, melt butter over medium heat and sauté onions until golden, about 5-7 minutes.

Combine flour, egg, and a pinch of salt in a bowl to form a dough.

Knead the dough until smooth, then roll it out on a floured surface.

Cut dough into circles using a glass or cutter.

Place a spoonful of potato filling in the center of each circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Bring a pot of salted water to a boil and add pierogies in batches.

Cook until they float to the surface, about 3-5 minutes, then remove with a slotted spoon.

In a skillet, heat butter and pan-fry the boiled pierogies until golden brown, about 3-4 minutes per side.

Serve hot with sautéed onions, bacon bits, or sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens