Pierogi

Pierogi with a sour cream dough and a classic potato and cheddar filling. Boiled until they float then pan fried in butter and caramelized onions until golden and crispy. Serve with sour cream. Makes about 30 pierogi and freezes beautifully.

Prep: 45minutes minutes
Resting Time: 20minutes minutes
Cook: 20minutes minutes
Servings: 6

Ingredients

For the dough:

• ▢3 cups all purpose flour
• ▢1 teaspoon salt
• ▢1 large egg
• ▢¾ cup sour cream
• ▢¼ cup unsalted butter (melted)

For the filling:

• ▢2 cups mashed potatoes (about 3 medium potatoes)
• ▢1 cup cheddar cheese (shredded)
• ▢½ teaspoon salt
• ▢½ teaspoon black pepper

For cooking:

• ▢2 tablespoons butter
• ▢1 small onion (finely chopped)

Instructions 

• In a large bowl, combine 3 cups all purpose flour and 1 teaspoon salt. Add 1 large egg, ¾ cup sour cream, and ¼ cup melted unsalted butter. Mix until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth. Cover and let it rest for 20 minutes.
• In a bowl, mix together 2 cups mashed potatoes, 1 cup shredded cheddar cheese, ½ teaspoon salt, and ½ teaspoon black pepper until well combined.
• Roll the dough out on a floured surface to about ⅛ inch thickness. Cut circles using a 3 inch cutter or glass.
• Place about 1 tablespoon of the potato and cheese filling in the center of each circle. Fold the dough over to form a half moon and pinch the edges firmly to seal.
• Bring a large pot of salted water to a boil. Add the pierogi in batches and cook for 3 to 4 minutes, until they float to the surface. Remove with a slotted spoon.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes until golden.
• Add the boiled pierogi to the skillet and cook for 3 to 4 minutes per side until lightly browned.
• Serve warm with sour cream on the side.

Equipment

• 12-inch Cast Iron Skillet

Notes

1. Make ahead: the dough can be made a day ahead and refrigerated wrapped tightly. Bring it to room temperature before rolling.
2. Filling variations: caramelized onion mixed into the potato filling is a great addition. Some people use cottage cheese or sauerkraut and mushroom for a more traditional Polish version. Both are excellent.
3. Serving: sour cream is traditional and mandatory in my house. Fried bacon bits on top are also very welcome.
4. Yield: this recipe makes about 30 pierogi which sounds like a lot until you are eating them.

Nutrition Information

Serving: 1servingCalories: 550kcal (28%)Carbohydrates: 61g (20%)Protein: 14g (28%)Fat: 28g (43%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 97mg (32%)Sodium: 795mg (35%)Potassium: 152mg (4%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 767IU (15%)Vitamin C: 1mg (1%)Calcium: 183mg (18%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.