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Cheese and Potato Pierogi
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup butter, for frying
- 1/2 cup chopped onions, for garnish
- 1/2 cup sour cream, for serving
Instructions
- In a large bowl, mix together 2 cups of flour and 1/2 teaspoon of salt.
- In a separate bowl, whisk 1 large egg, then add 1/2 cup of sour cream and 1/4 cup of softened butter. Mix well.
- Combine the wet and dry ingredients, then knead the dough until smooth. Cover and let it rest for 30 minutes.
- In another bowl, mix 2 cups of mashed potatoes, 1 cup of shredded cheddar cheese, 1/2 teaspoon of black pepper, and 1/4 cup of chopped green onions.
- Roll out the dough on a floured surface and cut into circles using a cookie cutter or a glass.
- Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over the filling and press the edges to seal.
- Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, or until they float to the top. Remove with a slotted spoon and drain.
- In a large skillet, melt 1/4 cup of butter over medium heat. Add the pierogi and fry until golden brown on both sides.
- Serve the pierogi hot, garnished with chopped onions and a dollop of sour cream. Enjoy!
The history of cheese and potato pierogi dates back to the 13th century in Poland, where these delicious dumplings were initially made as a fasting dish during Lent. The pierogi gained popularity and became a staple in Polish cuisine, with various fillings like cheese and potato being introduced over time. Today, this dish is enjoyed worldwide, especially in Polish communities. Renowned chefs like Aleksander Baron in Warsaw and restaurants like Pierogarnia in Krakow have perfected the art of making these pierogi. The key to a perfect cheese and potato pierogi lies in the delicate balance of creamy mashed potatoes and tangy cheese, encased in a tender, yet sturdy dough. For an alternative method, some chefs recommend pan-frying the pierogi after boiling to achieve a crispy texture. The best version of this dish can be found in traditional Polish eateries, where the recipe is honored and passed down through generations.
80 min
6 servings
350 calories
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