Polish Pierogies Potato Cheese
Indulge in the comforting flavors of Polish cuisine with this homemade Polish Pierogies Potato Cheese recipe—a delightful combination of fluffy potato-cheese filling tucked into tender, handmade dough. Perfect for family dinners or festive occasions, these pierogies are stuffed with creamy mashed russet potatoes, melted cheddar cheese, and a touch of caramelized onion for a rich, savory flavor. Each pierogi is boiled to tender perfection before being pan-fried to a golden crisp in butter, adding an irresistible texture. Serve them topped with reserved golden onions and a dollop of tangy sour cream for an authentic Polish experience. This traditional recipe, complete with detailed prep and cooking instructions, will guide you from scratch-made dough to crispy, cheesy bliss. Perfect for beginners and seasoned cooks alike, these pierogies promise to impress!
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Ingredients
- 4 cups All-purpose flour
- 2 pieces Large eggs
- 1 cup Sour cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 3 medium Russet potatoes
- 1.5 cups Shredded cheddar cheese
- 1 large Onion
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
- 0 Additional sour cream (optional for serving)
Directions
Step 1
In a large bowl, whisk together the flour and salt. Make a well in the center and add the eggs, sour cream, and melted butter. Mix until the dough comes together.
Step 2
Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Step 3
While the dough rests, peel and dice the potatoes. Boil them in salted water for about 15-20 minutes, or until fork-tender. Drain well.
Step 4
Mash the potatoes and mix in the shredded cheddar cheese, salt, and pepper. Stir until the cheese melts and the mixture is smooth. Set aside to cool.
Step 5
Finely dice the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until golden and caramelized. Mix half of the onions into the potato filling and reserve the other half for topping.
Step 6
Divide the rested dough into four portions. Roll out one portion on a floured surface to about 1/8-inch thickness. Keep the other portions covered to prevent drying.
Step 7
Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1 tablespoon of the potato-cheese filling in the center of each circle.
Step 8
Fold the dough over to form a half-moon shape. Pinch the edges tightly to seal. You can also crimp the edges with a fork for extra security. Repeat with the remaining dough and filling.
Step 9
Bring a large pot of salted water to a gentle boil. Working in batches, add the pierogies and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
Step 10
In a large skillet, melt the remaining butter over medium heat. Add the boiled pierogies in batches and pan-fry until golden and crispy on both sides, about 2-3 minutes per side.
Step 11
Serve the pierogies warm, topped with the reserved sautéed onions and a dollop of sour cream, if desired.
Nutrition Facts
| Serving size | (1819.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4300.0 |
| Total Fat 194.7g | 0% |
| Saturated Fat 105.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 807.6mg | 0% |
| Sodium 3847.9mg | 0% |
| Total Carbohydrate 525.7g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 32.8g | |
| Protein 130.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1806.9mg | 0% |
| Iron 31.1mg | 0% |
| Potassium 3958.0mg | 0% |
Source of Calories