These tender little dumplings have been invading my dreams lately! My favorite are the cheddar and potato. Add some sauteed onions and a dollop of sour cream and I am on cloud nine. The only thing more dangerous than dreaming of pierogies is being surround by them, they just can’t get cooked up fast enough.
I used this recipe from Brown Eyed Baker and I will be making sure to freeze some to have in the future (just maybe not today.) These turned out great; a soft, tender, and slightly fried dough encasing a delicious cheddar potoato center and topped off with some sauteed onions. I garnished with a bit of parsley and some sour cream.
Dough Ingredients: (yields 2 dozen large pierogi)
- 2 cups of flour, plus more for dusting
- 1/2 teaspoon of salt
- 1 large egg,
- 1/2 cup of sour cream
- 1/4 cup of unsalted butter, softened and cut into small cubes
I began by making the dough. In a large bowl I mixed together 2 cups of all purpose flour and 1/2 of a teaspoon of salt.
I beat 1 egg and added it to the flour mixture. Then I added 1/2 of a cup of sour cream and 1/4 of a cup of butter. I mixed just until combined.
Then I turned out the dough onto a lightly floured surface and kneaded it for about 5 minutes and the dough was smooth and just slightly sticky. Be careful not to add to much flour when kneading as it can toughen the dough.
I wrapped the dough in a piece of plastic wrap and placed it in the refrigerator to chill for 30 minutes.
- 1 pound baking potatoes, peeled and quartered
- 4 ounces of cheddar cheese, grated
- 1 tablespoon of cream cheese
- salt and pepper
- 1 small onion, thinly sliced
- unsalted butter for sauteing