A Little Claire-ification

bright ideas for the busy & budget minded…

Cheesy Potato Pierogies

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Ingredients (yields 12-15 pierogis depending on how big you make them):

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream, plus extra to serve with the pierogi
  • 1/4 cup butter, cut into small pieces plus 2-3 tbsp. to fry in the pan
  • butter and onions for sauteing
  • 5 large red potatoes
  • 1 large onion, plus more shopped onion as desired to fry in the pan
  • 8 oz cheddar cheese
  • Other ingredients for filling if desired: chives, bacon bits, minced garlic, etc.
  • Chopped scallions, about 1/3 cup, to mix in the sour cream topping (yum!!)

Directions:

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overmix. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Potato, Cheese & Onion Filling:  Peel and boil the potatoes until easily pierced with a fork.
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While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
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Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese (we used white cheddar), adding salt and pepper to taste.
You can also add some minced garlic, fresh parsley, bacon bits, chives, or other enhancements if you desire.  Let the potato mixture cool and then form into 1″ balls.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick.  Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass.

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Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

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At this point, place the prepared pierogies in freezer bags or alternately sealed containers with the layers separated by freezer paper.  If gifting, make sure to include cooking instructions! We don’t ned any microwave incidents with uncooked pierogies!! 🙂

We boil the pierogies (no need to defrost if frozen) a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).

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Rinse in cool water and let dry.

Sauté chopped onions in butter in a large pan until onions are soft.  We also sautéed some kielbasa on the side, as mentioned above.  Both the onions and kielbasa are optional, as you can just pan fry your pierogis with butter if you would like.

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Add the pierogies to the onion mixture, and pan fry until lightly crispy.  We mixed up 1/2 cup sour cream and the chopped scallions and placed a dollop on each pierogi – it was divine, but this is optional.  Enjoy!!

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