Pierogies Outstanding

Indulge in the ultimate comfort food experience with "Pierogies Outstanding," a classic Polish-inspired recipe that will elevate your homemade dumpling game. Featuring a tender, sour cream-enriched dough and a creamy potato and cheddar filling infused with sautéed onions, these pierogies are packed with hearty, satisfying flavors. Boiled until perfectly tender and then pan-fried to a crisp golden finish, they strike the ideal balance between soft and crunchy textures. Perfect for a cozy family dinner or a special occasion, these delicious homemade pierogies can be garnished with fresh chives or green onions for an extra touch of brightness. With step-by-step instructions to guide you through crafting these irresistible dumplings from scratch, "Pierogies Outstanding" promises to make your kitchen the heart of warmth and flavor.

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 2 large Eggs
• 1 cup Sour cream
• 4 tablespoons Unsalted butter
• 1 teaspoon Salt
• 3 large Yukon gold potatoes
• 1 cup Cheddar cheese, shredded
• 1 medium Onion, finely chopped
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Butter
• 2 tablespoons Chives or green onions (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the flour and salt.

Step 2

Add eggs, sour cream, and melted butter (4 tablespoons) to the flour and mix until the dough comes together.

Step 3

Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Step 4

Peel and chop the potatoes into small chunks. Boil them in salted water until fork-tender, about 15 minutes.

Step 5

While the potatoes cook, heat olive oil in a skillet over medium heat and sauté the chopped onion until golden and fragrant. Set aside.

Step 6

Drain the cooked potatoes and mash them until smooth. Mix in the shredded cheddar cheese, sautéed onions, 2 tablespoons of butter, and black pepper. Adjust seasoning with salt if needed. Let cool to room temperature.

Step 7

Divide the dough into 4 pieces and roll each piece out thinly on a floured surface. Use a round cutter (approximately 3 inches in diameter) to cut out circles.

Step 8

Place a small spoonful of the potato mixture into the center of each circle. Fold the dough over the filling to create a half-moon shape, then seal the edges by pressing them together with your fingers or a fork.

Step 9

Bring a large pot of salted water to a boil. Drop the pierogies in batches, cooking until they float to the top (about 3-4 minutes). Remove with a slotted spoon and place on a plate to drain.

Step 10

In a large skillet, melt 2 tablespoons of butter over medium-high heat and fry the boiled pierogies until golden and crispy on both sides, about 2-3 minutes per side.

Step 11

Garnish the pierogies with chopped chives or green onions if desired and serve hot.

Nutrition Facts

Serving size	(2042.2g)

Amount per serving	% Daily Value*
Calories	4250.5

Total Fat 182.0g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 796.8mg	0%
Sodium 3605.0mg	0%
Total Carbohydrate 555.7g	0%
Dietary Fiber 27.5g	0%
Total Sugars 27.7g
Protein 118.0g	0%

Vitamin D 110.5IU	0%
Calcium 1400.1mg	0%
Iron 32.2mg	0%
Potassium 4745.5mg	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: 37.8%

Protein: 10.9%

Carbs: 51.3%