Potato and Cheese Pierogies
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
Ingredients
Pierogi Dough:
Potato and Chive Filling:
Garnish:
Directions
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Special equipment:
3-inch round cutter- For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
- For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
- To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
- Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
- Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.
Cook’s Note
The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days. If you're not serving all the pierogies at once you can freeze them. If desired, you can also pan-fry the pierogies. When pan-frying the frozen pierogies, heat a skillet on medium heat with a tablespoon of olive oil. Place the pierogies in the skillet, cover and pan-fry for 3 minutes. Add a tablespoon of water so that it sizzles, cover immediately and cook for 2 to 3 minutes. Flip and repeat.
