Anne Burrell's Potato and Cheddar Pierogies | Worst Cooks in America | Food Network

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 provides creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may be more expensive.

Peel the Yukon Gold potatoes and cut them into pieces.

Taste the water to ensure it is salty enough before boiling.

Smash 2 garlic cloves and add them to the pot with the potatoes.

In a mixing bowl, combine 2.5 cups of flour and 1 teaspoon of salt.

Add 1 egg and 1 stick of butter to the flour mixture and mix with a dough hook.

Add 1/4 cup of cream cheese and some sour cream to the dough mixture.

Knead the dough for about a minute on a floured surface and then wrap it in Saran Wrap to rest.

Cut about 4 slices of pancetta and add them to a sauté pan with a little olive oil.

Cook the pancetta until golden brown and then set aside, keeping the fat in the pan.

Dice 1/2 onion and sweat it in the pan with the pancetta fat and a sprinkle of salt.

Dust the dough with flour and roll it out using a pasta machine, starting with the widest setting.

Cut out circles from the rolled dough and prepare the filling.

Use water as a glue to seal the edges of the pierogies after adding filling.

Boil the pierogies in salted water until they float to the surface.

Add the cooked pierogies to the sauté pan with the pancetta and onions, along with some chicken stock to create a sauce.

Turn off the heat and sprinkle chopped chives over the pierogies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens