Description
Potato and Cheese Pierogies are a cherished comfort food that exudes warmth and tradition. While the process of pierogi making is truly a labor of love, trust me, the effort is truly worth it once you bite into one of these soft handmade dumplings.
Ingredients
Scale
Filling:
- 8 to 10 Idaho potatoes, peeled and cubed
- 2 teaspoons salt
- 1 1/4 pounds Colby or Longhorn cheese, shredded
- 6 ounces sharp white cheddar cheese, shredded
Dough:
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon salt
- 1 beaten egg
- 1/3 cup sour cream
- 1 cup water
Instructions
- Peel and cut the potatoes. Place the potatoes in a pot. Cover with water to just about an inch over the potatoes. Add salt. Bring to a boil and cook until fork tender.
- While the potatoes are cooking, shred the cheeses.
- Once cooked, drained the potatoes and return them to the pot. Place back on burner to allow the residual heat to evaporate any excess water.
- Using a hand mixer, slowly incorporate the cheese. Do this in batches until all of the cheese is used. Taste for salt. Refrigerate to cool while preparing the dough.
- In a large bowl, whisk together the flours and salt. Create a well in the center and add the beaten egg and sour cream. Gently combine.
- Gradually, start adding the water, a little at a time, until a soft dough forms. If the dough is too wet, add more flour. If the dough is too dry, add more water. A cup is typically the exact amount needed.
- Knead the dough on a floured surface for about 3 to 4 minutes.
- Wrap in plastic wrap and rest in the fridge for at least 30 minutes.
- To form the pierogi, divide the dough into four pieces, keeping the unused portions refrigerated.
- Roll out the dough, thinly, on a floured surface.
- Using a 3″ biscuit cutter or opening of a glass, cut out circles.
- Grab a circle and gently stretch each side to make the circle slightly larger.
- Fill each with the cooled potato/cheese mixture, making sure not to overfill.
- Moisten the edges with water. Fold over and press to seal, forming the pierogies.
- Continue this process until you either run out of dough or filling.
- To enjoy immediately, melt a stick of butter in a pan with 1/2 diced onion. While that is browning, boil a pot of water.
- Salt the water, turn down the heat just a bit and gently boil the pierogi.
- Once they float to the top, allow the pierogies to cook for another minute.
- Transfer directly to the butter/onion mixture using a slotted spoon.
- Optionally, serve with sour cream.
- ENJOY!
Notes
- Try not to overcook the potatoes.
- Be sure to salt the water for the potatoes and when boiling the pierogi.
- Do NOT use bagged cheese. Shred your own!
- Place the drained potatoes back in the pot and back on the burner to release excess moisture.
- Work quickly to combine the cheese, but do so in batches to avoid clumping.
- Taste the potato/cheese mixture for salt prior to chilling in the fridge.
- Do not fill the pierogi dough with hot/warm potato filling.
- Although I have never used one, you can try making the pierogi with a dumpling maker.
- This dough is really easy to work with. The ingredients given will combine to create a most perfect dough.
- If you want your pierogi on the thicker side, do not roll out as thin.
- Fill generously, but do not over fill to over the pierogi from bursting.
- If serving immediately, brown butter and onions.
- Gently boil the pierogi.
- Experiment with the filling. Feel free to use your favorite cheese.
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Moderate
- Cuisine: American, Polish