Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 4 large potatoes, peeled and boiled
- 1 cup shredded cheddar cheese (optional)
- 1 small onion, finely chopped
- Salt and pepper to taste
- Water, for boiling
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon salt.
- Add the egg, sour cream, and melted butter. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
- Drain the boiled potatoes and mash until smooth.
- Saute the chopped onion until translucent, then mix into the mashed potatoes.
- Add shredded cheese, salt, and pepper to taste, mixing thoroughly.
- Roll out the rested dough to about 1/8 inch thickness.
- Using a 3-inch round cutter, cut out circles from the dough.
- Place a spoonful of potato filling in the center of each circle.
- Fold the dough over to create a half-moon shape and seal edges with a fork.
- Bring a large pot of salted water to a boil.
- Add the pierogies in batches and cook until they float (about 3-4 minutes).
- Remove with a slotted spoon; optionally sauté in butter until golden for extra flavor.
Notes
- Ensure the dough rests for at least 30 minutes for optimal texture.
- For extra flavor, add sautéed bacon bits or herbs to the filling.
- To prevent sticking, dust the surface and cutter with flour.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Comfort Food
- Method: Boiling, Sautéing
- Cuisine: Eastern European, American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 pierogies
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg