Celebrate the joy of homestyle cooking with these comforting pierogies, plump dumplings filled with a delicious blend of potatoes and cheese. Perfect for family gatherings, these rustic delights are a tribute to tradition, offering a taste of warmth and nostalgia with every bite.
Ingredients
- 3 lb potatoes, peeled and cubed
- 4 ounces sharp cheddar cheese
- 1 tablespoon onion powder
- 2 cups flour
- 2 eggs
- 1 cup of water
- 1 tablespoon olive oil
- 1 stick of butter
- 1 onion
Instructions
- Boil the potatoes and mash to smooth. Don’t overwork or they will get gummy
- Add the cheese and onion powder. Mix until combined, then refrigerate to chill
- In a large bowl mix flour, eggs, and 1/2 cup of water
- Knead the mixture and add more water a little at a time until the dough feels silky
- Roll out the dough. Using a large cup, cut the dough into circular shapes about 4-5 inches in diameter
- Spoon the potato mixture onto each circle
- Using a fingertip dabbed in water, swiped along the edge of the dough and fold it over the potato mixture, squishing the edges together to seal
- Place the pierogies on a floured baking sheet while bringing a large pot of water to boil. Add a tablespoon of olive oil to the water
- Gently drop the pierogies into the water. When they float to top, lift them out with a slotted spoon and into a bowl.
- Melt butter and the onion in a sauce pan until the onion is tender
- Drizzle melted butter on them to keep them from sticking together
**Optional: Add herbs like basil or parsley to the potatoes for extra flavor
**You can freeze the raw or cooked pierogies spaced out on a sheet. Place the frozen pierogies in a ziploc bag and keep them in the freezer for later up to two months.
Aprile's Kitchen 