Sadia Hussain

Potato and Cheese Pierogies Recipe

Occasionally, you just need a carb overload and these savory potato and cheese pierogies, or dumplings, perfectly satisfy a vicious carb craving.

I grew up eating Mrs T's frozen pierogies, boiled and doused in butter and sour cream. In high school, my teacher, Mrs. Lescovic, taught me how to make these delicious pierogies from scratch. This potato and cheese pierogie recipe is easy but time consuming and most of your time will be spent in evenly rolling out the dough.


There are so many stuffing variations for pierogies but potato and cheese are my favorite. They can be eaten pan fried but I love them boiled for a tasty breakfast, lunch or dinner. The best thing about this labor intensive recipe is that you can make a big batch to freeze and enjoy for a few months!

Potato and Cheese Pierogies Recipe

Sadia Hussain

SERVES

30

TOTAL TIME

2 Hours

INGREDIENTS

  • 5 large potatoes, peeled and cut into large chunks

  • 1 tablespoon salt for boiling

  • 1 1/2 cups shredded sharp cheddar cheese

  • 4 cups white all purpose flour

  • 1 teaspoon salt

  • 1 large egg, slightly beaten

  • 2 cups room temperature potato water, saved from boiling potatoes


To Serve

  • 1 large onion, finely chopped and sautéed until light brown

  •  Unsalted butter

  • Full fat sour cream

METHOD

  1. In a large pot, boil potatoes in salted water until tender. Remember to save 2 cups of the potato water before draining.

  2. Drain water and put potatoes through a potato ricer, or mash by hand.

  3. In a large bowl gently mix mashed potatoes and shredded cheese, allowing the cheese to melt in hot potatoes. Set aside and allow to cool.

  4. I use my Kenwood mixer to make the dough but you can mix by hand as well. Mix flour, salt and egg until combined. Slowly, start mixing the reserved potato water until a soft, smooth dough forms.

  5. Cover dough with plastic wrap and set aside for 15 minutes.

  6. Work with a little dough at at time, keeping the rest covered. Roll out dough with a sprinkle of flour on your work surface and cut out circles.

  7. Fill each circle with 1 tablespoon potato and cheese filling. I use a mold to form my pierogies but you can form by hand as well.

  8. Continue until filling and dough are finished. Lay on a baking sheet with plastic or wax paper in between to prevent pierogies from sticking together.

  9. Boil a large pot of water, being careful not to over crowd the pot. I usually boil 3-4 at a time for 8-10 minutes.

  10. Carefully drain and serve with onions, butter and sour cream.

Tips and Bits

Boiled pierogies can be pan fried in a little oil or butter until slightly brown and crispy.


Make sure pierogies are tightly sealed so you don't lose any filling while boiling.


Pierogies can be frozen on a baking sheet until hard then stored in freezer bags.

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