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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Potato and Cheese Pierogi Recipe

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This recipe for Potato and Cheese Pierogi is from Oma's "Not So German" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
¾ cup water
Filling
2 cups mashed potatoes
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup grated cheddar cheese
For Serving
½ cup butter
¼ cup sour cream
minced chives
Directions:
Directions:
In a large mixing bowl making the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.

In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.

Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3½ to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out.

Place a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain.

Melt ½ cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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