Pierogie Passion

Indulge in the comforting embrace of homemade goodness with "Pierogie Passion," a recipe that highlights the timeless appeal of tender, hand-pinched dumplings filled with creamy potato and sharp cheddar cheese. This pierogie recipe features a rich, pillowy dough made with sour cream and melted butter, paired with a luscious cheesy potato filling seasoned with a hint of black pepper. Boiled to soft perfection and then pan-fried with golden onions for a crispy, caramelized finish, these delightful dumplings make for a soul-warming meal. Perfect for family dinners or festive gatherings, "Pierogie Passion" is best served hot with a dollop of sour cream for a classic touch. With simple, pantry-friendly ingredients and a satisfying mix of textures, this dish turns comfort food cravings into an unforgettable homemade experience!

Nutriscore Rating: 61/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 2 pieces Large eggs
• 0.5 cup Sour cream
• 0.25 cup Unsalted butter (melted)
• 0.5 cup Water
• 4 medium Potatoes (peeled and cubed)
• 1.5 cups Sharp cheddar cheese (shredded)
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 piece Onion (small, finely chopped)
• 3 tablespoons Butter (for frying)
• 0.5 cup Optional sour cream (for serving)

Directions

Step 1

Prepare the dough: In a large mixing bowl, combine the flour, eggs, sour cream, melted butter, and water. Mix until a soft dough forms.

Step 2

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3

Make the filling: Boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes.

Step 4

Drain the potatoes and mash them in a large bowl. Stir in the shredded sharp cheddar cheese, 1 teaspoon of salt, and black pepper until smooth. Set aside to cool slightly.

Step 5

Prepare the pierogies: Roll out the rested dough on a floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut circles about 3 inches in diameter.

Step 6

Spoon about 1 tablespoon of the potato-cheese filling into the center of each circle. Fold the dough over to form a half-moon shape. Press the edges firmly together and crimp with a fork to seal.

Step 7

Bring a large pot of salted water to a gentle boil. Drop the pierogies in batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside to drain.

Step 8

In a skillet, heat 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden and fragrant, about 5 minutes. Add the boiled pierogies and pan-fry until golden and crispy on both sides, about 2-3 minutes per side.

Step 9

Serve the pierogies hot, with a dollop of sour cream if desired.

Nutrition Facts

Serving size	(1886.1g)

Amount per serving	% Daily Value*
Calories	4226.3

Total Fat 195.3g	0%
Saturated Fat 119.6g	0%
Polyunsaturated Fat 0g
Cholesterol 893.0mg	0%
Sodium 4922.6mg	0%
Total Carbohydrate 498.8g	0%
Dietary Fiber 23.6g	0%
Total Sugars 19.1g
Protein 124.9g	0%

Vitamin D 156IU	0%
Calcium 1693.1mg	0%
Iron 29.5mg	0%
Potassium 2965.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 11.7%

Carbs: 46.9%