Homemade Potato Cheese Pierogies
Discover the delightful taste of Homemade Potato Cheese Pierogies, a beloved staple of Polish cuisine that is sure to impress your family and friends. Crafted from scratch, these pierogies are filled with a creamy mixture of fluffy instant mashed potatoes, sharp cheddar cheese, and sautéed onions, bringing together comforting flavors in each delectable bite. While the preparation may take some time, the joy of creating and sharing these pasta pockets is worth every moment. Perfect for special occasions like Easter and New Year's or as a cozy side dish, these pierogies can also be customized with a variety of fillings – from tangy sauerkraut to savory tuna salad. Experience a taste of tradition and make these pierogies your own; once you serve them, everyone will be asking for more!
N/A
Servings
60
Calories
9
Ingredients
Ingredients
All-purpose flour
4 cups (Measure and sift if desired)
Water
1 cup (Room temperature)
Egg
1 large (Beaten)
Instant mashed potatoes
3 cups (Prepared according to package instructions)
Cheddar cheese
4-6 ounces (Shredded)
Onion
1 small (Chopped fine and sautéed in butter)
Salt
to taste (For seasoning)
Pepper
to taste (For seasoning)
Butter
for frying (Melted for frying)
Instructions
1
In a large mixing bowl, add 4 cups of all-purpose flour. Create a well in the center of the flour.
2
Pour in 1 cup of water and add 1 large egg to the well. Using a wooden spoon or your hands, stir the mixture until it forms a soft, non-sticky dough. If the dough is too sticky, gradually incorporate more flour, one-fourth cup at a time, until the desired texture is reached.
3
In a separate bowl, prepare the filling by combining 3 cups of prepared instant mashed potatoes, 4 to 6 ounces of shredded cheddar cheese, and the finely chopped, sautéed onion. Season with salt and pepper to taste. Mix thoroughly until well combined.
4
Take a portion of the dough and roll it out on a floured surface to about 1/8 inch thick.
5
Using a round cutter or a wide glass, cut out circles approximately 3 to 4 inches in diameter.
6
Place about 1 tablespoon of the filling on one half of each dough circle.
7
Moisten the edges of the dough with a little water, then fold the dough over to encase the filling. Press the edges together to seal tightly, or use a fork to crimp the edges to ensure the filling won't escape.
8
Repeat the process until all dough and filling are used. If you're not cooking them immediately, place the pierogies in a single layer on a baking tray and freeze until firm.
9
To cook, bring a large pot of salted water to a gentle boil. Add pierogies in batches and cook until they float to the surface, which should take about 3-5 minutes. Once floating, let them cook for an additional minute.
10
For a crispy finish, remove boiled pierogies and fry them in butter over medium heat for 3-4 minutes on each side until golden brown. Serve hot and enjoy!
Nutrition Information
2g
Fat
12g
Carbs
1.5g
Protein
0.6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Potato Cheese Pierogies?
They are a traditional Polish dumpling made from a soft dough and filled with a mixture of mashed potatoes, cheddar cheese, and sautéed onions.
What are the main ingredients for the pierogi dough?
The dough is made using 4 cups of all-purpose flour, 1 cup of water, and 1 large egg.
What should I do if the pierogi dough is too sticky?
Gradually incorporate more flour, one-fourth cup at a time, until the dough reaches a soft, non-sticky texture.
What kind of potatoes are used in this recipe?
This recipe uses 3 cups of prepared instant mashed potatoes for the filling.
What type of cheese is best for the filling?
The recipe calls for 4 to 6 ounces of shredded sharp cheddar cheese.
How should the onion be prepared for the filling?
One small onion should be finely chopped and sautéed in butter before being added to the potato mixture.
How thick should the dough be rolled out?
The dough should be rolled out on a floured surface to approximately 1/8 inch thickness.
What is the recommended size for the pierogi circles?
Use a round cutter or glass to cut circles that are approximately 3 to 4 inches in diameter.
How much filling goes into each pierogi?
Place about 1 tablespoon of the potato-cheese filling on one half of each dough circle.
How do you seal the pierogies to prevent leaking?
Moisten the edges with water, fold the dough over the filling, and press the edges together or crimp them with a fork.
Can I freeze homemade pierogies?
Yes, place them in a single layer on a baking tray and freeze until firm before storing them.
How do you cook the pierogies?
Bring a large pot of salted water to a boil and cook the pierogies until they float to the surface.
How long does it take to boil pierogies?
They typically take 3-5 minutes to float, and should then be cooked for one additional minute.
Should I fry the pierogies after boiling?
For a crispy finish, you can fry the boiled pierogies in butter over medium heat until golden brown.
How long do you fry pierogies in butter?
Fry them for 3-4 minutes on each side until they reach a golden brown color.
What occasions are pierogies traditionally served for?
They are popular for special occasions like Easter and New Year's, or as a cozy side dish.
Can I use other fillings besides potato and cheese?
Yes, you can customize them with fillings like tangy sauerkraut or savory tuna salad.
How many calories are in one serving?
Each serving contains approximately 60 calories.
What is the fat content of this recipe?
There are 2 grams of fat per serving.
How many carbohydrates are in these pierogies?
There are 12 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 1.5 grams of protein.
Is there any fiber in this recipe?
Yes, there is approximately 0.6 grams of fiber per serving.
What is the total ingredient count for this recipe?
There are 9 ingredients: flour, water, egg, instant potatoes, cheddar cheese, onion, salt, pepper, and butter.
Do I need to sift the flour?
The recipe suggests measuring the flour and sifting it if desired for a smoother dough.
Is the onion sautéed in butter or oil?
The onion should be sautéed in butter for the best flavor in the filling.
How do I know when the pierogies are done boiling?
They are ready when they float to the surface of the boiling water.
Can I use fresh potatoes instead of instant?
While this recipe calls for instant mashed potatoes for convenience, you can substitute with prepared fresh mashed potatoes.
What tools are needed for the dough well?
You can use a wooden spoon or your hands to stir the wet ingredients into the flour well.
Is salt and pepper added to the dough or the filling?
Salt and pepper are added to the potato and cheese filling mixture to taste.
How should the egg be prepared for the dough?
The egg should be beaten before being added to the center of the flour well.