FAMILY POTATO AND CHEESE PIEROGIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Family Potato and Cheese Pierogies image

These are a favorite of mine. I remember making these, or at least watching and eating them since I was small. The thing is... they are so good they never made it any further than the kitchen. So we decided to make huge batches of these to have on hand. They freeze very well and are food saver friendly cooked or uncooked. My...

Provided by Barbara Kavorkian

Categories     Savory Pies

Time 1h35m

Number Of Ingredients 17

DOUGH ** EDITED- SPICES ADDED**
2 3/4 c flour plus more for dusting
1 tsp salt
1/2 tsp pepper
1 c sour cream
1 Tbsp dried parsley (optional)
1 1/2 tsp dried dill weed (optional)
1 tsp dried basil (optional)
1 large egg
FILLING**EDITED SPICE ADDED AND CHANGE TO ONION**
1 lb baking potatoes, peeled and quartered
1 stick butter plus 2 tablespoons
3/4 c shredded white cheddar cheese
2 Tbsp chopped chives or green onion snipped with sissors (can use fine chopped sweet onion if you prefer)
1 clove garlic, minced or grated with microplane
1/8 tsp dried thyme (optional)
salt and pepper to taste

Steps:

  • 1. **EDITED- REFLECTING ADDITION OF SPICES and CLEANED UP INSTRUCTIONS**
  • 2. In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter and let cool. Stir in the cheddar cheese, onion, garlic and season with salt and pepper to taste. and thyme (optional). Set aside or cover and refrigerate.
  • 3. In a large bowl, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper and parsley, dill and basil (optional). Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
  • 4. After 30 minutes, remove from refrigerator and on a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. (you can also use a bowl as a guide) Using a 4-inch biscuit cutter or drinking glass, 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. You can also use a fork to help it along. Trim off any excess dough with a knife or pizza cutter to get rid of rough edges.
  • 5. At this point, if you choose to freeze these, or food save them, place the pierogies on a plate or baking sheet and let them become slightly hardened in the freezer. Package into containers that are freezer safe, use food save bags, or plastic wrap & freezer bag after plastic wrap. Label these as uncooked. Will be good for approx a month. When you are ready to have these, pull amount from freezer, and cook as follows.
  • 6. In a large pot of boiling, salted water, cook the fresh, unfrozen pierogi, about 9 at a time, 5-7 minutes (up to 15 if frozen). They should float like a dumpling. Toss them in a saucepan with melted butter, browning before serving (5-8 minutes). If you have a little green onion/chive left, you can use this as a garnish.
  • 7. Note: You can serve appetizer style with plain or flavored sour cream for dipping or with a marinara sauce. I love white cheddar which is why it is in this particular recipe. You could also use a sharp cheddar cheese if you prefer.

usman naibi
[email protected]

Overall, I thought these pierogies were just okay. I wouldn't make them again.


Gamer Games
[email protected]

I'm not sure what I did wrong, but my pierogies turned out a bit doughy. I think I might have needed to cook them for a bit longer.


Bahauddin Mondal
[email protected]

I followed the recipe exactly, but my pierogies didn't turn out as good as I hoped. They were a bit too dry.


Kanwal Tips
[email protected]

These pierogies were the perfect comfort food. They were warm, cheesy, and delicious.


Phanice Wabomba
[email protected]

I'm not a big fan of pierogies, but I actually really enjoyed these. The potato and cheese filling was really flavorful.


Johanne Jahannes
[email protected]

These pierogies were a lot of work to make, but they were definitely worth it. They were so delicious!


Proloy Dey
[email protected]

Overall, I thought these pierogies were pretty good. I would definitely make them again, but I would make a few changes to the recipe.


Kushal Nepali
[email protected]

The dough was a bit too thick for my liking. I would probably roll it out thinner next time.


Cairo Halliday
[email protected]

The potato and cheese filling was a bit bland for my taste. I would add some more spices next time.


Farakh Ali
[email protected]

These pierogies were delicious! I especially loved the crispy edges.


Roberto Dominguez
[email protected]

I made these pierogies for a party, and they were a huge success. Everyone loved them!


Elaf Ismael
[email protected]

I followed the recipe exactly, and the pierogies turned out great. They were crispy on the outside and fluffy on the inside. The filling was also very tasty.


Mian Mudakkar
[email protected]

These pierogies were a hit with my family! The potato and cheese filling was creamy and flavorful, and the dough was perfectly cooked. I will definitely be making these again.