Pierogi! Cheap, easy and 😋 delicious!
When I was young my Great Aunt Rosie would visit my Grandma (her sister) every few years. She was the cutest little old lady. She always had a twinkle in her eye and she loved to snuggle.
When she visited there were 2 things that were for sure! She would come bearing gifts of SEES candy and PIEROGI would be made!
I never got to make the pierogi with her. My Grandma, Mom, and Aunt would help while us kids just patiently waited and drooled on the sidelines.
I don't have her exact recipe, but everytime I make these I think about her. ❤️
My family loves them. Definitely comfort food. I'm pretty sure my kids would eat them every day! Best of all, they freeze beautifully. Make a HUGE batch one day and have a yummy side dish ready in the freezer for months to come!
INGREDIENTS -
Cheesey potato filling :
🔹1 pound baking potatoes, peeled and quartered
🔹2 TBS butter
🔹2 cups shredded cheddar cheese
🔹Salt and pepper
Dough:
🔹2 3/4 cups flour, plus more for dusting
🔹1 large egg
🔹1 cup sour cream, at room temp.
🔹1 tsp salt
🔹1/2 tsp pepper
Topping:
🔹sliced onions
🔹butter
Directions:
1.In a small pot of boiling salted water, cook the potatoes until fork-tender, drain. Mash with 2 tablespoons butter, and salt and pepper to taste. Stir in the cheddar cheese. *Original recipe calls for 3/4 of a cup of cheese......I use 2 cups! (Aunt Rosie said the potatoes HAD To be ORANGE!)
2.In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. If it seems a little dry and won't mix add a little more sourcream.
Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. (I'm lazy and put it in my kitchen aid with the dough hook!)
Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes or so.
4.On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal. (*at this point they can go in the freezer on a cookie sheet until frozen. Then you can bag them together in a Ziploc for later use. Do not thaw out when using later. They will just take a bit longer to boil).
5.In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. (they float when they are ready)
Saute onions in butter, put pierogies in with the onions and butter until the outsides start to get browned. Serve with the sauted onions on them.
*(Approximately 180 calories for 2 pierogie following this recipe)
Making pierogi at home can be such a rewarding experience, especially when you get to share it with family and friends. One thing I've learned over time is that the key to perfect pierogi lies in both the dough and the filling. The dough needs to be smooth and elastic, which really helps when shaping and sealing the pierogi. Using sour cream in the dough, as shown in this recipe, adds a lovely tenderness and slight tang that balances out the richness of the cheesy potato filling. When it comes to the potato filling, I find that using a good quality baking potato and making sure it's well-mashed without lumps results in a silkier texture inside the pierogi. Adding more cheddar cheese than the original recipe, as our author does, makes these pierogi incredibly flavorful and satisfying. The bright orange color from the extra cheese is visually appealing and hints at the rich taste inside. One tip I’ve picked up from experience is to freeze pierogi on a sheet tray individually before transferring them to a bag. This prevents them from sticking together and makes it easier to cook just the right amount when you want a quick meal. Cooking them directly from frozen in boiling salted water is convenient and ensures the dough cooks perfectly without becoming soggy. Sautéing the pierogi in butter with sliced onions at the end adds a caramelized, savory finish that truly elevates the dish. You can also experiment by topping the pierogi with sour cream or fried bacon bits for extra indulgence. Overall, this recipe is accessible for beginners but also delicious enough to win over pierogi enthusiasts. It’s a great example of comfort food that brings back warm family memories, much like the author’s nostalgic story about Great Aunt Rosie. I highly recommend making a large batch – they freeze well and bring a cozy homemade touch to busy weeknights.
Pierogi