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Potato and Cheese Pierogi
Nesting Lane Indulge
This recipe is for Potato and Cheese Pierogi, a classic Eastern European dish made with a potato and cheese filling wrapped in dough and boiled.
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Prep Time
2
hours
hrs
Total Time
2
hours
hrs
Course
Main Course
Cuisine
Polish
Servings
20
Equipment
Large Mixing Bowl
Whisk
Large Pot
Potato Masher
Rolling Pin
Round Cutter
Baking Sheet
Ziploc Freezer Bags
Slotted Spoon
Ingredients
1x
2x
3x
4½
cups
all-purpose flour
2
tsp
salt
2
tbsp
butter
melted
2
cups
sour cream
1
egg yolk
2
tbsp
vegetable oil
8
baking potatoes
peeled and cubed
1
cup
shredded Cheddar cheese
2
tbsp
processed cheese sauce
onion salt
to taste
salt
to taste
ground black pepper
to taste
Instructions
In a large bowl, mix the flour and salt.
In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk, and oil.
Pour the wet ingredients into the bowl with the flour and stir until well combined.
Cover the bowl with a towel and let it rest for 15 to 20 minutes.
Peel and dice the potatoes, then put them in a pot and add enough water to cover them.
Bring the water to a boil and cook the potatoes until they're tender (about 15 minutes).
Drain the water and mash the potatoes with the shredded cheese and cheese sauce while they're still hot.
Add onion salt, salt, and pepper to taste, and let the mixture cool.
Separate the perogie dough into two balls and roll out each ball on a lightly floured surface until it's thin enough to work with.
Cut the dough into circles using a cookie cutter, perogie cutter, or a glass
Brush a little water around the edges of each circle and spoon some filling into the center
Fold the circles over into half-circles and press the edges to seal them
Place the perogies on a cookie sheet and freeze them
Once frozen, transfer the perogies to freezer storage bags or containers.
When you're ready to cook the perogies, bring a large pot of lightly salted water to a boil
Drop the perogies into the boiling water one at a time
When they float to the top, they're done. Don't boil them for too long or they'll become soggy.
Use a slotted spoon to remove the perogies from the pot
Notes
If the perogies are frozen before being added to boiling water, they are less likely to burst while cooking.
Nutrition
Calories:
281.3
kcal
Carbohydrates:
37.6
g
Protein:
8
g
Fat:
11
g
Saturated Fat:
5.9
g
Cholesterol:
50.4
mg
Sodium:
350.5
mg
Potassium:
440.4
mg
Fiber:
2.6
g
Sugar:
1
g
Calcium:
100.6
mg
Iron:
2.2
mg
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