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Potato and Cheese Pierogi
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 2 medium potatoes, peeled and cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1 large egg and 1/2 cup of sour cream until well combined.
- Gradually add the egg and sour cream mixture to the flour, stirring until a dough forms. Knead the dough on a floured surface until smooth, then cover and let it rest for 30 minutes.
- While the dough is resting, place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender, then drain and mash with a potato masher. Stir in 1/2 cup of shredded cheddar cheese, 1/4 cup of finely chopped onion, and salt and pepper to taste.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter or glass to cut out circles of dough.
- Place a small spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal.
- Bring a large pot of salted water to a boil. Carefully drop the pierogi in batches into the boiling water and cook for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the boiled pierogi in a single layer and cook until lightly browned on both sides, about 2-3 minutes per side.
- Serve the potato and cheese pierogi hot with a dollop of sour cream and enjoy!
Potato and cheese pierogi, a beloved Polish dish, have a rich history dating back to the 13th century. These delectable dumplings were initially enjoyed by the working class before gaining popularity across all social classes. The filling, typically made with mashed potatoes and creamy cheese, is encased in a tender dough and then boiled or fried. Renowned chefs like Magdalena Gessler and Aleksander Baron have elevated the pierogi, while restaurants in Krakow and Warsaw, such as Pierogarnia, serve exceptional versions. The key to perfecting this dish lies in the dough's texture and the balance of flavors in the filling. For a twist, some chefs incorporate caramelized onions or bacon into the filling. Today, the best potato and cheese pierogi can be savored in traditional Polish eateries or homemade with love.
80 min
6 servings
350 per serving calories
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