I‘m not sure if I have the correct spelling as there are many arguments over the proper spelling and punctuation of the word pierogies. What I do know with absolute certainty is that these are delicious, a carb lover’s delight!
Pierogies came into my life only a handful of years ago. Apparently I did not grow up in an area where they were commonly made. Or perhaps just not made in my home. My introduction came via Mrs. T one night as I wandered through the grocery store, looking for something new to eat.
Hers are good. These are better.
Like most dumplings, the recipe itself isn’t hard to make, but they do take a bit of time to assemble, so plan accordingly. The good news is they make a large batch, and you can freeze some to enjoy later.
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Potato and Cheddar Pierogies
Recipe from Soup Belly
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup water
- 1 lb. russet potatoes
- 1 cup (heaping) grated cheddar cheese
- Salt and pepper to taste
- 1 onion, sliced
- To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and refrigerate for at least 30 minutes.
- To make the filling: Cut potatoes into cubes. Boil until soft. Drain and mash. Stir in grated cheese. Salt and pepper to taste. Cool to room temperature.
- To assemble pierogies: Generously flour a cutting board and form the dough into a long roll. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon of potato filling in center. Fold in half and crimp the sides together with a fork. Set on a floured surface and repeat until finished.
- To make caramelized onions: Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.
- To cook pierogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter to a skillet and heat to medium high. Add pierogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished.
- To serve: Top pierogies with sautéed onions a dollop of sour cream.
- To freeze: after assembling the pierogies, place the ones you plan to freeze on a separate cookie sheet covered with parchment paper. Place in freezer until frozen (1 hour) and then store in Ziploc bags. Follow heating instructions as is. You do not need to thaw the pierogies first.