Family Potato and Cheese Pierogies
- 2 3/4 c
- flour plus more for dusting
- 1 tsp
- 1/2 tsp
- 1 c
- sour cream
- 1 Tbsp
- dried parsley (optional)
- 1 1/2 tsp
- dried dill weed (optional)
- 1 tsp
- dried basil (optional)
- 1 large
- 1 lb
- baking potatoes, peeled and quartered
- 1 stick
- butter plus 2 tablespoons
- 3/4 c
- shredded white cheddar cheese
- 2 Tbsp
- chopped chives or green onion snipped with sissors (can use fine chopped sweet onion if you prefer)
- 1 clove
- garlic, minced or grated with microplane
- 1/8 tsp
- dried thyme (optional)
- salt and pepper to taste
DOUGH ** EDITED- SPICES ADDED**
FILLING**EDITED SPICE ADDED AND CHANGE TO ONION**
How to Make Family Potato and Cheese Pierogies
- 1**EDITED- REFLECTING ADDITION OF SPICES and CLEANED UP INSTRUCTIONS**
- 2In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter and let cool. Stir in the cheddar cheese, onion, garlic and season with salt and pepper to taste. and thyme (optional). Set aside or cover and refrigerate.
- 3In a large bowl, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper and parsley, dill and basil (optional). Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
- 4After 30 minutes, remove from refrigerator and on a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. (you can also use a bowl as a guide) Using a 4-inch biscuit cutter or drinking glass, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal. You can also use a fork to help it along. Trim off any excess dough with a knife or pizza cutter to get rid of rough edges.
- 5At this point, if you choose to freeze these, or food save them, place the pierogies on a plate or baking sheet and let them become slightly hardened in the freezer. Package into containers that are freezer safe, use food save bags, or plastic wrap & freezer bag after plastic wrap. Label these as uncooked. Will be good for approx a month. When you are ready to have these, pull amount from freezer, and cook as follows.
- 6In a large pot of boiling, salted water, cook the fresh, unfrozen pierogi, about 9 at a time, 5-7 minutes (up to 15 if frozen). They should float like a dumpling. Toss them in a saucepan with melted butter, browning before serving (5-8 minutes). If you have a little green onion/chive left, you can use this as a garnish.
- 7Note: You can serve appetizer style with plain or flavored sour cream for dipping or with a marinara sauce.
I love white cheddar which is why it is in this particular recipe. You could also use a sharp cheddar cheese if you prefer.