Potato and cheddar cheese pierogie
These pillowy pockets of dough filled with mashed potatoes and cheddar cheese make a wonderful meal or side dish. These freezer-friendly pierogi are a great way to use up leftover mashed potatoes.
Ingredients
Dough
- 2 cups all purpose flour (255 grams)
- 1 teaspoon Diamond Crystal Kosher Salt
- 1 large egg
- ½ cup sour cream or greek yogurt (113 grams)
- ¼ cup unsalted butter room temperature.
Filling
- 1 cup mashed potatoes (227 grams)
- 1 cup sharp cheddar cheese (113 grams)
- ½ teaspoon Diamond Crystal kosher salt
- 2 tablespoons butter for pan frying
Instructions
To make the dough:
- Mix together the flour and salt. Add the egg to the flour and combine. The dough look shaggy at this stage.
- Work in the sour cream and soft butter with a dough blender until the dough comes together in a slightly rough, sticky ball.
- Using your hands, knead and fold the dough until the dough becomes less sticky but still quite moist.
- Wrap the dough well in plastic wrap and refrigerate for 30 minutes, or up to 48 hours.
To make the filling:
- Combine the mashed potato, cheese and salt. Taste and add more salt if necessary.
Prepare the wrappers:
- Bring a large pot of heavily salted water to a boil over high.
- Line a baking sheet with parchment to lay finished pierogies. Lightly flour your work surface, then roll out the dough until 1/8-inch thick. Using a 3-inch cookie cutter punch 16-18 disks of dough.
- Place 1 1/2 - 2 teaspoons of filling on each circle of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the center edge of the dough together and work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed use dap some water to help seal edges. At this point the pierogies can be frozen up to 4 weeks or refrigerated overnight.
- Heat 12 inch skillet over medium heat and add 2 tablespoons of butter.
- To cook the pierogi, add a single layer of pierogi to the pot of boiling water. No more than 10 at a time to prevent sticking. Cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. Frozen pierogies may need an additional couple of minutes. Use a slotted spoon to drain and transfer into buttered pan.
- Add boiled pierogi in a single layer to pan and avoid overcrowding. Cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding more butter as needed.
Notes
The pierogi can be frozen for up to 4 weeks, refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
Adapted from King Arthur’s Baking homemade pierogi recipe. https://www.kingarthurbaking.com/recipes/homemade-pierogi-recipe