Cheddar and Potato Pierogies Recipe
Pierogies are one of my favorite side dishes and I don’t make them nearly often enough. I was grocery shopping the other day and saw some new baby fresh Vidalia onions and knew right away I was going to make Cheddar and Potato Pierogies.
These don’t have a strong onion flavor at all, they are very mild. I used a little of the green part close to the bulb but it appeared to get tough fairly fast. I really like the flavor of these and intend to watch for them and see if they come in again. The 3 onions pictures were $1.99 so not bad at all if comparing them with leeks, except leeks have a garlic flavor these don’t have.
Tender sour cream pierogi dough wrapped around a mashed potato, cheddar and onion filling.
- 1 cup sour cream
- 2 1/4 cups flour - may need more
- 1 tablespoon butter
- 1 tablespoon oil
- 2 eggs
- 1 teaspoon salt
- 3 cups leftover mashed potatoes
- 1 cup finely chopped onion
- 1 cup cheddar cheese
- salt and pepper to taste
- To Fry:
- 1/2 stick butter
- 4 tablespoons oil
- Mix all of the filling ingredients together. Set aside.
- In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes.
- Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together.
- Bring a large pan of water to a boil. Add 1 tablespooon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan.
- When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides.
- Serve with sour cream if desired.