Go Back Email Link
–+ servings
pierogi

Pierogi with Potatoes and Cheese

Eating pierogi is a treat I remember well from my childhood. It was one of my grandfather's specialties, and I still remember helping him fill those wonderful little perogies.
Print Recipe Pin Recipe Add to My Recipes
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Main or Side
Cuisine East European, Polish/Ukranian
Servings 8 Servings
Calories 442 kcal

Ingredients
 
 

Dough:

  • 4 cups flour
  • 1 cup warm water
  • 2 teaspoons vegetable oil
  • 2 eggs
  • 2 teaspoons salt

Potato and Cheese Filling:

  • 2 cups potatoes, cooked & mashed
  • 1/2 tablespoon onion, chopped fine (equals one and a half teaspoons)
  • salt & pepper to taste
  • 2 cups cheddar cheese, strong, shredded

Toppings:

  • 4 ounces butter
  • 1 onion, thinly sliced
  • sour cream
  • bacon, chopped into small pieces and fried until crisp (optional)

Instructions
 

  • For the dough:
    Beat the eggs together well. Add the water and the oil. Blend well. Mix the flour and salt together in a separate bowl. Add the wet mixture.
  • Knead the dough until it is smooth and soft. Cover it and let sit for 30 minutes. Roll the pierogi dough out thin and cut it into circles with a glass or pierogi cutter.
  • For the Filling:
    Mix potatoes, onion, salt and pepper together. Roll filling into small balls, place one in the center of the dough circle, fold and pinch the edges together. Use water to pinch and seal if the dough will not stick well. Make sure the dumplings are well sealed or they can come apart when you boil them.
  • Boil them in salted water for about 5 minutes or until the pierogis are floating on the top of the water.
  • Meanwhile, melt the butter in a frying pan over medium heat and saute the onions until they are soft and beginning to brown.
  • When the perogis are cooked, place them in the frying pan and turn them to coat them in the butter. You can serve them immediately or cook them in the butter for a few minutes.
  • Serve topped with dollops of sour cream for sure and fried bacon bits if you desire.
  • This recipe makes a few dozen pierogies. The exact amount depends on the size you make. Pyrogi are usually about 3" across.

Nutrition

Calories: 442kcalCarbohydrates: 63gProtein: 17gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 811mgPotassium: 389mgFiber: 3gSugar: 2gVitamin A: 383IUVitamin C: 12mgCalcium: 258mgIron: 4mg
Tried this recipe?Let us know how it was!