Pierogi's with Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: dough
6 cups all purpose flour
2 cups cold water divided
2 eggs beaten
6 tablespoons canola or vegetable oil
2 teaspoons salt
filling
3 ¾ pounds baking potatoes
1 white onion finely diced
⅓ cup butter divided
4 ½ cups cheddar cheese finely shredded
salt to taste
white pepper to taste, or very fine black pepper
for serving
1 onion thinly sliced
2 tablespoons butter or as needed for frying
1 tablespoon sour cream optional, for serving
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Directions: |
Directions:dough
Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed.
Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes.
Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.
filling
Peel potatoes and cut into 2" cubes. Place in a large pot of salted water and bring to a boil. Cook potatoes 15 minutes or until tender.
While potatoes are cooking, heat 2 tablespoons butter over medium-low heat. Add onions and cook until tender without browning.
Once potatoes are cooked, place in a large bowl and mash. Add onions, cheese, and remaining butter. Continue mashing by hand until potatoes are very smooth.
assembly *see note
Using half of the dough, roll it out ⅛" thick. Cut out circles of dough using a 3" cookie cutter.
Place about 1 to 1 ½ tablespoons filling in each pierogi. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet.
Pierogis' can either be cooked or frozen at this point.
to cook
Heat 3 tablespoons butter in a large skillet. Add sliced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float. Remove with a slotted spoon.
Transfer pierogis' to a hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
Serve warm with onions and sour cream. |
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Personal
Notes: |
Personal
Notes:
Dough
In order to get the right consistency, I do not recommend substitutions in the dough. While some recipes contain sour cream, this recipe is made without.
Don't overwork the dough, you want to knead it gently until it's smooth and pliable. If you overwork the dough it will become tough and too elastic, this will cause it to spring back when rolled out.
Ensure the part that is pinched together is pinched quite thin so the dough isn't too thick.
Filling
Choose a starchy potato such as russet or baking potatoes for the filling. Be sure to shred the cheese yourself from a block.
Do not brown the onions, cook gently until tender.
Once mixed, taste the filling and adjust seasonings as needed.
Rolling the Dough
A second option for the dough is to pinch off a piece and roll it into a circle about 3" in diameter and 1/8" thick (I weigh all of my dough and divide it into 65 equal pieces).
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