Can I make the dough ahead of time?

Yes, you can make the dough up to 24 hours in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Let it come to room temperature for about 30 minutes before rolling it out, as cold dough can be difficult to work with and may crack.

Why did my pierogi open during boiling?

This typically happens when the edges aren't sealed properly. Make sure to pinch the edges firmly and ensure there's no filling near the seam that could prevent proper sealing. Using a fork to crimp the edges can also help secure the seal.

Can I bake instead of pan-frying the pierogi?

Absolutely! After boiling, brush the pierogi with melted butter and arrange them on a baking sheet. Bake at 375°F for about 10-15 minutes or until they're golden and crispy. This method uses less butter and is less hands-on than pan-frying.

What's the best way to reheat leftover pierogi?

The best way to reheat pierogi is to pan-fry them in a little butter until hot and crispy on the outside. This maintains their texture better than microwaving, which can make them soggy.

Potato and Cheese Pierogi Recipe

Name: Potato and Cheese Pierogi Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Eastern European
Ingredients: 3 1/2 cups all-purpose flour, plus more for dusting; 3 eggs; 2 tablespoons sour cream; 3/4 cup water; 2 cups mashed potatoes; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; 1/2 cup butter; 1/4 cup sour cream; Minced chives

Description

Potato and Cheese Pierogi are a classic Eastern European dumpling that combines a tender dough with a creamy, cheesy potato filling. These comforting bites are lightly sautéed in butter for a golden finish and served with sour cream and fresh chives, making them a satisfying meal or side dish the whole family will love.

Ingredients

Units Scale

Dough

3 1/2 cups all-purpose flour, plus more for dusting
3 eggs
2 tablespoons sour cream
3/4 cup water

Filling

2 cups mashed potatoes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese

For Serving

1/2 cup butter
1/4 cup sour cream
Minced chives

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Instructions

Make the Dough
In a large mixing bowl, combine 3 1/2 cups of flour, eggs, sour cream, and water. Slowly beat in the eggs until the mixture forms a dough. Turn the dough out onto a clean, lightly floured surface and knead it for 3 to 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In another mixing bowl, mix the mashed potatoes, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese until evenly combined.
Form the Pierogi
Bring a large pot of salted water to a boil. Meanwhile, pinch off tablespoon-sized pieces of dough and shape them into around three dozen small balls. Roll each ball out on a lightly floured surface into circles about 3 1/2 to 5 inches in diameter. Cover the rolled dough with a damp towel or paper towel to prevent drying out.
Fill and Seal
Place a heaping tablespoon of potato filling in the center of each circle. Fold the dough in half, pressing the edges together with your fingers or gently using a fork to seal the edges. Repeat the process until all the pierogi are filled and sealed.
Cook the Pierogi
Working in small batches, boil the pierogi in the salted water for 2 to 3 minutes or until they float to the surface. Carefully remove each pierogi and transfer them to a paper towel-lined plate to drain.
Sauté and Serve
Melt the 1/2 cup butter in a large skillet over medium heat. Sauté the boiled pierogi until they are lightly browned. Serve the pierogi hot with a dollop of sour cream and a garnish of minced chives.

Notes

For a richer filling, you can substitute part of the potatoes with cream cheese.
Ensure the edges are well-sealed to prevent the filling from leaking during boiling.
Leftover pierogi can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a skillet for best results.

Nutrition

Serving Size: 2 pierogi
Calories: 250
Sugar: 2g
Sodium: 310mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg