Prep Time: 60 mins | Cook Time: 30 min | Course: Dinner | Serves: 8
Tangy potato cheese pierogi with a simple sauce of butter, green onions, and sour cream, they taste amazing and the dough is easy to work with. Recipe can be easily halved (use 1 egg and 1 egg yolk for cutting the eggs in the dough in half). Inspired by Rachel Farnsworth of The Stay At Home Chef https://thestayathomechef.com/pierogi/
Pierogi Dough:
4 cups flour
1 teaspoon salt
¾ cup water
¼ cup sour cream
3 eggs
Potato Cheese Filling:
4 cups potatoes, mashed (about 4 lbs potatoes)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 cup grated cheddar cheese
1 cup cottage cheese
For Serving:
1 cup butter
½ cup sour cream
3 green onions, chopped (or ¼ cup chives)
In a large mixing bowl, mix flour, salt, water, sour cream, and eggs. When the dough has come together, turn it out onto a lightly floured work surface. Knead the dough for about 3 minutes, then wrap in plastic wrap and allow to rest for a minimum of 30 minutes or if making ahead, up to overnight.
Peel and slice about 2 pounds of potatoes. Put into a pot of cold salted water and bring to a boil. Cook until tender then drain them and mash either with a potato masher or in a stand mixing bowl with the mixing paddle attachment. Add garlic powder, onion powder, salt, pepper, cheddar cheese, and cottage cheese. Mix until the filling comes together; the cheddar will melt into the mixture. Allow to cool.
When ready to fill, pinch off 1 tablespoon size balls of dough (about 4 dozen) and roll into a 3-3 ½” circle, about 1/8th” thick.
Or roll half of the dough into a large circle about 1/8th” thick and cut out circles with a 3-3 ½” biscuit cutter. Fill each dough round with an approximate 1 Tablespoon of filling in an oval shape. Fold the dough over the filling and crimp the edges together with a fork. Repeat with the remaining dough and filling.
Fill a large stock pot about ½ full with water and bring to a boil.
Place a half cup stick of butter in a large skillet and melt over low heat.
Boil the pierogis, a few at a time, for two minutes, remove with a slotted spoon and place in the butter skillet. Lightly brown on both sides, over medium-low heat. Add more butter to the skillet as needed as you work with the rest of the batch. Remove to a serving platter with a little melted butter, dollops of sour cream, and a sprinkling of chives or green onions on top for a flavorful garnish.
