Homemade Potato and Cheese Pierogies
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Brown Eyed Baker · by Michelle Lettrich★ 4.6 (44)

Homemade Potato and Cheese Pierogies

NUTRITION · PER SERVING170M COOK
CAL 4%·PRO 4%
CARBS 8G42% OF CAL
1G FIBER0G ADDED1G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 4G50% OF CAL
2G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade dough wrapped around a potato and cheese filling, boiled and then pan-fried in butter. Served with caramelized onions and sour cream, these Polish pierogies are comforting and delicious.

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Nutrition & ingredients

Ingredients

serves 36
  • 2 cups unbleached all-purpose flour (plus extra for the work surface)
  • ½ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vegetable oil
  • 4 to 6 tablespoons cold water
  • 4 tablespoons unsalted butter
  • 3 large onions (halved and thinly sliced)
  • ¼ teaspoon salt
  • 1 medium russet potato (about 9 ounces, peeled and sliced 3/4 inch thick)
  • 1 tablespoon salt
  • ¼ cup reserved chopped caramelized onions
  • 1½ ounces cheddar cheese (shredded (about ⅓ cup))
  • 1½ ounces farmers cheese (cut into small pieces (about ¼ cup))
  • 1 tablespoon unsalted butter
  • Salt and ground black pepper (to taste)
  • 4 tablespoons unsalted butter (for sautéing)
  • Sour cream (for serving)
PREP
120M
SODIUM
280MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.