Pierogi
Perogi are delightful dumplings stuffed with potatoes and cheese. These are traditional Polish dumpling that puts a whole new meaning to comfort food!
Servings: 30 Pierogis
Ingredients
Dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup warm water
Filling
- 2 medium russet potatoes
- 2 tablespoons unsalted butter
- ¼ cup cottage cheese or sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 small sweet onion
- 3 tablespoons unsalted butter
Instructions
Dough
- In the bowl of a stand mixer, add 4 cups all-purpose flour, 2 teaspoons salt, ½ cup vegetable oil, 2 large eggs, and ¾ cup warm water. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.
Filling
- Peel and chop 2 medium russet potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes, and then mash well.
- Add in 2 tablespoons unsalted butter, ¼ cup cottage cheese or sour cream, 1 cup shredded cheddar cheese, and 1 teaspoon salt. Once smooth, set aside.
Assembly
- Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is 1/8 inch in thickness.
- Using a 3-inch cookie cutter, cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t want the filling to burst out.
- Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.
- Add 1 small sweet onion and 3 tablespoons unsalted butter to a large skillet. Cook the onions on medium-low for about 20 minutes, until the onions are nice and browned.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!
Video
Nutrition
Calories: 146kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 270mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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