Potato and Cheese Pierogi
Get ready to indulge in the deliciousness of traditional Polish potato and cheese pierogi. This recipe offers three cheese options, including the classic farmer's cheese, cream cheese as a flavorful alternative, and cheddar as a slightly different but still quite popular option.
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Ingredients
- 1 pierogi dough
- 4 medium-sized potatoes about 1 pound or 450 grams
- 7 oz farmer's cheese or cream cheese about 200g
- 1 medium onion
- 1 tablespoon butter
- 1/4 teaspoon pepper
- 1 tablespoon sour cream optional
- salt for cooking
Instructions
- Prepare the Dough: Mix your favorite pierogi dough and let it rest wrapped at room temperature for 20–30 minutes.
- Cook Potatoes: Peel, quarter, and boil in salted water until fork-tender.
- Sauté Onion: Chop and sauté in oil or butter until soft. Remove and set aside.
- Mash Potatoes: Drain, mash, and mix in butter and optional sour cream (mind the texture!).
- Make Filling: Mix mashed potatoes, sautéed onion, pepper, and cheese. Adjust seasoning if needed.
- Work with Dough: Divide, roll out thinly, and cut circles. Keep remaining dough wrapped.
- Shape Pierogi: Fill, fold into half-moons, and seal, removing any air.
- Transfer and Rest: Place on a floured surface and cover with a damp towel.
- Boil: In salted water, drop in pierogi, simmer until they float, then 3–4 minutes more.
- Serve: Scoop out and enjoy!
Notes
To store the leftovers, place the cooled pierogi in an airtight container, minimizing contact between them to prevent sticking. Refrigerate for 3-4 days or freeze them.
Servings: 4