Traditional Potato and Cheese Pierogies

Indulge in the comforting flavors of homemade *Traditional Potato and Cheese Pierogies*, a classic Eastern European dish that blends tender, hand-kneaded dough with a luscious potato and cheddar filling. Perfectly golden and buttery from a quick pan-fry, these pierogies achieve the ultimate balance of crispy edges and a soft, cheesy center. The dough, enriched with sour cream and melted butter, lends a delicate texture, while the savory filling is elevated by sautéed onions and a hint of seasoning. Ideal as a hearty main course or a crowd-pleasing side, these pierogies shine when paired with sour cream or caramelized onions. With just a handful of humble ingredients and a bit of time, you’ll create an authentic and flavorful dish that’s perfect for family dinners or special occasions.

Nutriscore Rating: 52/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 2 teaspoons Salt
• 2 large Eggs
• 1 cup Sour cream
• 1 cup Butter, melted
• 2 pounds Potatoes, peeled and diced
• 1.5 cups Cheddar cheese, shredded
• 1 cup Onion, finely chopped
• 2 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.5 cup Water
• 3 tablespoons Butter for frying

Directions

Step 1

Begin by preparing the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs, sour cream, and melted butter. Mix until the dough comes together and is smooth. If needed, add a little water, a tablespoon at a time, until the dough is elastic and not sticky.

Step 2

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

Step 3

While the dough is resting, prepare the filling: Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.

Step 4

Drain the potatoes and mash them in a large bowl. Stir in the shredded cheddar cheese until melted and well combined.

Step 5

In a skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and cook until the onion is soft and translucent, about 5 minutes. Add the cooked onions to the mashed potatoes and cheese mixture and mix well. Season with salt and pepper and set aside to cool.

Step 6

Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut into circles using a 3-inch cookie cutter or the rim of a glass.

Step 7

Place about 1 tablespoon of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges.

Step 8

Bring a large pot of salted water to a boil. Add the pierogies in batches, being careful not to overcrowd the pot. Cook the pierogies until they float to the top, about 3-4 minutes. Remove them with a slotted spoon and place on a plate.

Step 9

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the boiled pierogies in a single layer and fry until they are golden brown on both sides, about 3 minutes per side.

Step 10

Serve the pierogies warm, topped with additional melted butter, sour cream, or caramelized onions if desired.

Nutrition Facts

Serving size	(2530.0g)

Amount per serving	% Daily Value*
Calories	5969.3

Total Fat 364.4g	0%
Saturated Fat 226.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1342.1mg	0%
Sodium 8672.0mg	0%
Total Carbohydrate 564.5g	0%
Dietary Fiber 28.6g	0%
Total Sugars 31.6g
Protein 128.7g	0%

Vitamin D 238.8IU	0%
Calcium 1866.2mg	0%
Iron 30.5mg	0%
Potassium 4940.3mg	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: 54.2%

Protein: 8.5%

Carbs: 37.3%