This Potato & Cheese Pierogi recipe was inspired by my sister-in-law, who was the first person to show me the wonders of hand-rolled Pierogis. I have always been a huge a fan of pierogis but, the frozen variety don't come close to the handmade version. These are stuffed with creamy mashed potatoes, sautéed onions, old cheddar cheese, boiled & pan fried, then topped with sour cream, bacon and more onions!
- 2 Eggs
- 2/3 Cup of Sour Cream
- 2 1/2 Cups of Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Butter
- 2 White Onions (Chopped)
- 4 Medium Potatoes (Peeled & Cubed)
- 2 Cloves of Garlic (Peeled & Smashed with side of knife)
- 5 oz of Cream Cheese (Softened)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Old Cheddar Cheese (Cubed)
- Beat eggs with sour cream in a bowl.
- Sift flour, baking powder and salt into egg and sour cream mixture.
- Mix until dough is formed.
- Knead on a floured surface until smooth.
- Cover and refrigerate while making the filing
- Peel and cut potatoes into small cubes.
- Rinse off potatoes to remove starch.
- Put potatoes and garlic into pot, cover with cold water, and bring to a boil.
- Cook until tender (Fork will go through them easily).
- Drain potatoes. Return to pot on low heat and stir for 1min to remove excess moisture.
- Mash potatoes until smooth, then whisk potatoes for 10 seconds until light and fluffy. (Garlic will incorporate during this step)
- Stir in cream cheese, salt & pepper and sautéed onions.
Forming the Pierogis
- Grab a handful of the dough and roll it out as thin as possible.
- Cut into circles using a cookie cutter or glass.
- While holding the circle in your hand, scoop a heaping tablespoon of the potato mixture and place in the middle of the dough.
- Place a cheese cube in the centre of the potato mixture.
- Fold the circle in half to close the Pierogi.
- Pinch the seams to seal shut (You can get creative and incorporate a decorative seam by using the pinch & twist method as seen here)
- At this stage, you can cook them immediately or freeze them in single layer on a parchment-lined baking sheet.
Cooking the Pierogis
- Take your fresh or frozen pierogis and place them into a pot of boiling water until they float (Be sure not to overcrowd the pot or they will stick together)
- Using a slotted spoon, scoop out your pierogis and add them to a hot oiled frying pan. (If you like your pierogis topped with bacon, cook first and save some of the bacon grease to use as the oil)
- Fry until golden brown on one side then flip and repeat. (Traditionally they are only fried on one side, but I prefer them crispy on both sides)
- Remove from pan and serve immediately with sour cream, bacon, onions and shredded cheese.
PRINT THE RECIPE HERE
*The dough was adapted from Jamie Oliver's book, "Jamie's Comfort Food" and the filling was adapted from www.tasteofhome.com