Cheese & Potato Pierogi
Have these delicious Cheese & Potato Pierogis fresh (or frozen). I will caution you that this isn’t a super beginner recipe, like most of my others, but they're definitely worth a try!
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Servings: 2
Ingredients
Dough
- 3 1/2 cups All Purpose Flour plus a little extra for dusting
- 3 Eggs
- 2 tbsp Sour Cream
- 1 cup Water
Filling
- 1 lb Potatoes peeled and sliced
- 2 tbsp Butter
- 1 tbsp EVOO
- 1/2 Sweet Onion roughly minced
- 1 clove Garlic minced
- 1 cup Dry Farmers Cheese grated; just ask for it at Whole Foods because it’s perfect for this.
- Salt & Pepper to taste
Instructions
- In a large bowl or electric mixer, place your flour, eggs, sour cream and 1/2 cup of water. Beat the eggs and gradually add in the rest of the water until the mixture is completely combined. It will form a pretty sticky dough.
- Once the dough is formed, lay it out on a floured surface and kneed it. You want to need it until the dough becomes smooth and only a tiny bit sticky. It takes about 5 minutes.
- Wrap the dough in plastic wrap and let it rest on the counter for about 30 minutes.
- Boil the potatoes. Start with cold water and your peeled/sliced potatoes. Bring it to a boil, reduce heat to medium and cook for about 20 minutes (until potatoes are tender).
- While potatoes are cooking, melt the butter and oil in a pan over medium low heat. Add the minced onion and start to caramelize it over low heat. About 5 minutes before they are done, add the minced garlic.
- Once the potatoes are soft, drain them and make sure you get out as much moisture as possible (I usually let them sit for a couple minutes).
- Once the potato is thoroughly drained, add the onion/garlic mixture and the farmers cheese. Mash it together like you would mashed potatoes until totally smooth. Add salt and pepper to taste.
- Bring large pot of water to a boil. Flour up your hands and take about a tablespoon sized portion of the dough and roll it into a little ball. Continue until all the dough is in balls.
- Once you have all your dough balls, gently roll each of them out with a rolling pin. After you finish one, place it under a damp towel so it doesn’t dry out (very important).
- When you have all your dough balls rolled out, hold each in the palm of your hand, add about a tablespoon of the potato filling and fold the dough in half. Pinch the edges firmly shut. After you complete them, cover them in plastic wrap on a well floured surface.
- Once they are all made, working in batches drop about 5 pierogi at a time into the boiling water. They will float to the surface when they are done (takes about 3 minutes each). Remove with a slotted spoon and put on a towel to drain.
- Finish them off! You could totally eat them boiled, but I like to heat a tablespoon or two of butter and sauté them up till the get golden and a little bit crispy!