Potato-Cheese Pierogi

December  3, 2018
14 Ratings
Photo by Rocky Luten
Author Notes

Gently browned in melted butter and slathered in sour cream, these pierogi are simple yet deeply satisfying. The recipe yields 55 dumplings, but don't worry if you aren't feeding a crowd—they'll keep nicely in your freezer (just freeze them first on a cookie sheet, then transfer to a freezer bag). Serve with caramelized onions, sautéed Brussels sprouts, or cabbage and apples. —Suzanne D'Amato

  • Prep time 2 hours 30 minutes
  • Cook time 30 minutes
  • Makes approximately 55 pierogi
  • 2 1/2 pounds potatoes
  • 1 tablespoon butter
  • 1/4 whole onion, chopped
  • 4 ounces farmer's cheese
  • Salt and pepper, to taste
  • 2 cups whole milk
  • 5 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sour cream
  • 1/2 stick melted butter
  • 2 egg yolks
  • 1 teaspoon sugar
In This Recipe
  1. Start with the filling: Peel potatoes and roughly chop into 1-inch pieces. Place in a medium-sized pot, cover with water and bring to a boil. Lower heat to a simmer and cook until fork-tender, about 10 to 15 minutes.
  2. While potatoes are cooking, heat 1 tablespoon butter in a saucepan over medium, add the chopped onion and cook until golden brown, about 4 to 5 minutes.
  3. Once potatoes are cooked, drain them and mash until smooth. Add farmer’s cheese, onions and 1 pinch each salt and pepper. Mix well, taste, and add more seasonings and cheese if necessary. Set the filling aside while you make the dough.
  4. To make the dough, heat the milk until it’s hot but not scalding. In a large mixing bowl, combine the flour, hot milk, sour cream, melted butter, egg yolks, sugar and 1/2 teaspoon salt. Knead until the mixture forms a smooth ball, then cover and let dough rest for 20 minutes. Flour a cutting board or other surface, then use a rolling pin to roll out the dough until it’s 1/8-inch thick. Cut circles using a biscuit cutter or a floured glass.
  5. Place about 1 1/2 teaspoons of the potato-cheese filling in the middle of each circle. Wet one half of the circle and then seal the edges together. You can crimp the edges with a fork, or not. If you end up with extra filling, you can serve it the way you would mashed potatoes, or make potato pancakes.
  6. To cook, boil a large pot of salted water. Add in the pierogi, 8 at a time. Once they float to the surface, let them cook for one more minute. Take them out with a slotted spoon and place them on a plate.
  7. If you want to fry them after they are boiled, put an extra tablespoon of butter in a saucepan and cook them for a few minutes on each side until they’re golden brown. Serve with sour cream and additional melted butter.

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