Creamy Potato Pierogi🍖 Main

IngredientsCopy

For the Dough

• 6 cups all-purpose flour
• 2 large eggs, beaten
• 6 tbsp canola oil
• 2 tsp salt
• 2 cups cold water, divided

For the Filling

• 3 3/4 lb baking potatoes
• 1 medium white onion, finely diced
• 1/3 cup salted butter, softened, divided
• 4 1/2 cups shredded cheddar cheese, finely shredded
• salt to taste
• white pepper to taste

For Cooking

• 1 onion, diced or thinly sliced
• 3 tbsp salted butter
• sour cream, optional, for serving

Instructions

Dough

1. In a large bowl add flour, eggs, oil, salt, and 1 1/2 cups of water. Mix well to form a dough, adding more water if needed.
2. Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
3. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.

Filling

1. Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
2. While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
3. Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth. Taste filling and season with salt and pepper to taste.

Assembly

1. Using half of the dough, roll it out 1/8" thick. Cut out circles of dough using a 3" cookie or biscuit cutter.
2. Scoop 1 1/2 tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
3. The pierogi can either be cooked or frozen at this point.

To Cook

1. Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
2. Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
3. Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
4. Serve warm with onions and sour cream.