Cheese and Potato Pierogi

Name: Cheese and Potato Pierogi
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 1 large egg; 1/2 cup sour cream (for dough); 3 tbsp warm water; 1/2 tsp salt (for dough); 1 lb russet potatoes, peeled, cubed; 1 cup sharp cheddar cheese, shredded; 3 tbsp cream cheese, softened; 2 yellow onion, thinly sliced; 4 tbsp unsalted butter; 1/2 tsp salt (for filling); 1/4 tsp black pepper; 1/2 cup sour cream (for serving)

90 minMediumServes 4420 cal/serving

PolishDinnerStovetopVegetarianHigh ProteinLow CarbHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups all-purpose flour
1 large egg
1/2 cup sour cream (for dough)
3 tbsp warm water
1/2 tsp salt (for dough)
1 lb russet potatoes, peeled, cubed
1 cup sharp cheddar cheese, shredded
3 tbsp cream cheese, softened
2 yellow onion, thinly sliced
4 tbsp unsalted butter
1/2 tsp salt (for filling)
1/4 tsp black pepper
1/2 cup sour cream (for serving)

Instructions

1

Make the dough: combine 2 cups all-purpose flour, 1/2 tsp salt (for dough), 1 large egg, 1/2 cup sour cream (for dough), and 3 tbsp warm water in a bowl. Mix until a shaggy dough forms, then knead on a lightly floured surface for 3 to 4 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2

Make the filling: boil 1 lb peeled, cubed russet potatoes in salted water for 15 minutes until very tender. Drain and mash until smooth. Stir in 1 cup shredded sharp cheddar cheese, 3 tbsp softened cream cheese, 1/2 tsp salt (for filling), and 1/4 tsp black pepper. Let cool completely.
3

Caramelize the onion: melt half the 4 tbsp unsalted butter in a skillet over medium-low heat. Add 2 thinly sliced yellow onion and cook, stirring occasionally, for 20 to 25 minutes until deeply golden. Set aside.
4

Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into 3-inch rounds using a glass or cutter.
5

Place a heaping teaspoon of filling in the center of each round. Fold the dough over to form a half-moon and press the edges firmly to seal, crimping with a fork or your fingers.
6

Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3 to 4 minutes after they float to the surface. Remove with a slotted spoon.
7

Melt the remaining unsalted butter in a large skillet over medium-high heat. Add the boiled pierogi in a single layer and pan-fry for 2 to 3 minutes per side until golden and crispy.
8

Serve hot topped with the caramelized onion and a dollop of 1/2 cup sour cream (for serving).

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Questions

What is Cheese and Potato Pierogi?

Classic Polish dumplings filled with creamy mashed potato and sharp cheddar, boiled until tender then pan-fried in butter until golden. Served with sour cream and caramelized onions for a deeply satisfying meal. This reference files it under Polish dinner: made on the stovetop, rated medium and about 90 minutes start to finish.

Can I speed up the caramelized onions in Cheese and Potato Pierogi?

Step 3 reads: "Caramelize the onion: melt half the 4 tbsp unsalted butter in a skillet over medium-low heat." Not by much. Step 3 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Is there a substitute for sour cream in Cheese and Potato Pierogi?

The entry for Cheese and Potato Pierogi calls for 1/2 cup sour cream (for dough). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Does Cheese and Potato Pierogi contain eggs?

Yes: 1 large egg. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Cheese and Potato Pierogi?

One serving (the recipe makes 4) has 31 g of protein in about 420 calories, alongside 19 g carbohydrate and 25 g fat, plus 238 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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