Description
Delight in these tender homemade pierogi filled with creamy potatoes and cheese, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 1/4 tsp salt
- 2 cups starchy potatoes (like Russets), peeled and cubed
- 4 oz cream cheese, softened
- 1 medium onion, finely chopped
- 1 tbsp butter (for sautéing)
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour and salt.
- Create a well in the center and add egg and sour cream. Mix until combined to form a soft dough.
- Knead on a floured surface for about five minutes until smooth. Cover with a cloth and let rest for 20 minutes.
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash while warm.
- In a skillet, melt butter over medium heat; sauté onions until golden brown.
- Stir sautéed onions into mashed potatoes along with cream cheese. Season with salt and pepper to taste.
- Divide the dough into manageable pieces and roll out each piece to about an eighth-inch thick.
- Using a round cutter, cut circles from the rolled-out dough (about three inches in diameter).
- Place about one tablespoon of filling in the center of each circle.
- Fold over to create a half-moon shape, pressing edges firmly to seal.
- Bring salted water to a boil in a large pot.
- Drop pierogi in batches; cook until they float, about 3-5 minutes. Remove with a slotted spoon.
Nutrition
- Serving Size: 3 pierogi (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: - For added flavor, try incorporating fresh herbs like dill or chives into your filling. - Serve with caramelized onions or plain yogurt for dipping.