Pan-Fried Potato and Cheddar Pierogies Recipe
Prep Time:
1 hour
Cook Time:
30 minutes
Servings:
24 Pierogies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup sour cream
  • ¼ cup unsalted butter, softened
  • 1 tablespoon water, or as needed
  • 1 pound large russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • ¼ cup sour cream
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
Directions
  1. Make the dough: Mix the flour and salt in large bowl.
  2. Add the egg, sour cream, and butter. Stir until a dough forms, adding water as needed.
  3. Knead the dough on a floured surface for 3–4 minutes, until smooth.
  4. Cover with plastic wrap and let rest for 30 minutes.
  5. Make the filling: Add the potatoes to a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
  6. Drain well and return to the pot.
  7. Add the butter and sour cream and mash until smooth.
  8. Stir in the cheese while the potatoes are warm.
  9. Season with salt and pepper, to taste, and cool completely.
  10. Take out the dough and roll it out on a floured surface to ⅛-inch thickness.
  11. Cut the dough into 3-inch circles using a glass or cookie cutter.
  12. Place 1 tablespoon filling in the center of each circle.
  13. Fold in half and pinch the edges firmly to seal.
  14. Place the pierogis on a floured surface. Cover them with a towel.
  15. Bring a large pot of salted water to a boil.
  16. Add the pierogies in batches (about 8 at a time). Cook until they float, about 2–3 minutes.
  17. Remove to a plate with a slotted spoon.
  18. Start pan-frying: Melt the butter in large skillet over medium heat.
  19. Add the onions and cook until soft, about 5 minutes.
  20. Add the boiled pierogies to the pan and cook until golden on both sides, about 2 minutes per side.
  21. Serve hot with sour cream and herbs, such as dill, if desired.