Description
Enjoy the comforting taste of homemade pierogi filled with creamy mashed potatoes and cheese, with optional savory additions like bacon and sauerkraut. These delightful dumplings are perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 2 cups mashed potatoes (about 2 large potatoes)
- 1 cup cottage cheese or farmer’s cheese
- 1 cup shredded cheddar cheese
- 1 medium onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- 1 cup sauerkraut, drained and chopped (optional)
- 1 cup cooked and crumbled bacon (optional)
- 1 cup sautéed mushrooms (optional)
- 1 cup spinach, cooked and chopped (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried dill (optional)
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup warm water
Instructions
- Peel and chop the potatoes into even-sized chunks for even cooking.
- Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot to steam for a minute to remove excess moisture.
- Mash the potatoes until smooth and let cool slightly.
- In a skillet, melt the butter over medium heat, add the chopped onion, and sauté until soft and translucent (about 5-7 minutes).
- Add the sautéed onions to the mashed potatoes, then stir in the cottage cheese, cheddar cheese, and season with salt and pepper. Mix in any optional ingredients if desired.
- Combine everything until well mixed and set aside to cool completely.
- In a large mixing bowl, combine 2 cups of flour and a pinch of salt.
- Make a well in the center, adding 1 egg and 1/2 cup warm water.
- Gradually incorporate the flour into the egg and water mixture with a fork until a dough forms.
- Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if too sticky.
- Wrap the dough in plastic wrap or cover with a towel and let rest for at least 30 minutes.
- Divide the rested dough into two portions.
- Roll out one portion on a floured surface to about 1/8 inch thick, keeping the other portion covered.
- Cut out circles (about 3 inches in diameter) from the rolled dough. Re-roll scraps as needed.
- Place about 1 tablespoon of filling in the center of each circle.
- Moisten the edges with water, fold over to create a half-moon shape, and press edges to seal. Crimp with a fork if desired.
- Bring a large pot of salted water to a boil over high heat.
- Carefully drop the pierogi in batches into the boiling water. Cook until they float to the surface, then let them cook for an additional 2-3 minutes.
- Remove with a slotted spoon and drain. Serve warm with your choice of toppings.
Notes
- Feel free to customize the filling with your favorite ingredients.
- Pierogi can be frozen before cooking; just boil them straight from the freezer, adding a couple of extra minutes to the cooking time.
- Prep Time: 60 minutes
- Cook Time: 20 minutes