The Classic Pierogi (Potato and Cheese)
This recipe was inspired by my Eastern European roots! Do you like Pierogi, these Classic Pierogi with Potatoes and Cheese will win you over!
Course Appetizer, Main Course
Cuisine Russian, Ukrainian
Keyword pierogi, pierogi recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 15 servings
Author Natalya Drozhzhin
- 3 lb large potatoes
- 4 tbsp Unsalted Butter
- 1/4 cup warm milk
- 1/2 cup cheddar cheese
Potato and Cheese Filling
Whisk eggs with sour cream and milk until you get an even texture.
To the liquid ingredients, add in flour and salt.
Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.
Calories: 189kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 408mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg