Pierogis Recipe
Potato and cheese filled dumplings sautéed with onions and served with sour cream
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
- 1
Make the Filling
Peel and boil the potatoes in salted water until tender. Drain and mash them. Stir in the shredded cheddar cheese until melted and combined. Set aside to cool.
- 2
Prepare the Dough
In a large bowl, mix together the flour and salt. Make a well in the center and add the egg and water. Mix until the dough comes together, then knead on a floured surface until smooth. Let it rest for 30 minutes.
- 3
Assemble the Pierogis
Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter (about 3 inches in diameter). Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over and pinch the edges to seal tightly.
- 4
Cook the Pierogis
Bring a large pot of salted water to a boil. Drop the pierogis in batches into the boiling water. Cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon.
- 5
- 6
Serve
Serve the cooked pierogis topped with the sautéed onions and a side of sour cream.
