- Prep time
- 1 hour PT1H
- Cook time
- 7–10 minutes PT10M
- 30–35 pieces
Stuffed with a decadent mixture of potatoes and cheese, these savory dumplings are a classic Polish comfort food!
- 2 pounds Yukon gold potatoes
- 2 cups shredded white cheddar cheese
- 1 cup sour cream
- ½ bunch scallions, thin sliced
- Salt, to taste
- White pepper, to taste
- 2 cups flour, plus more for rolling dough
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup sour cream
- ¼ cup water
- 2-3 tablespoons butter
Heat oven to 400°F.
Bake whole potatoes until tender. Scoop out the center of each potato into a work bowl. While still hot, smash potatoes with a masher until smooth—do not use a food processor or potatoes will have a gummy consistency. Mix in cheese, sour cream, scallions, salt and white pepper. Mix until cheese melts completely. Set aside and allow to cool to room temperature.
For the dough, combine flour, salt and baking powder in a work bowl. In a separate bowl, stir eggs with a fork, then add the sour cream and mix until incorporated. Add the egg mixture to the dry ingredients, pour in the water and combine. Once the dough comes together, turn out onto a floured surface and knead until smooth and elastic. If dough is tacky, add more flour while kneading. Wrap dough with plastic wrap and allow to rest for 30 minutes.
To assemble the pierogi, roll dough out to ⅛ inch thick (or thinner) on a floured work surface. Using a round cookie cutter, cut dough into 3-inch circles. Brush each circle lightly with water, then scoop approximately 1 teaspoon of potato mixture into the center. Fold each circle in half over the filling like a half moon, firmly press the edges together and crimp with a fork.
To cook, bring a pot of salted water to a boil. Add pierogi and boil until they float, approximately 3-4 minutes. Remove from water with a slotted spoon and drain. To finish, sauté in butter until golden brown. Serve with caramelized onions, scallions, bacon and sour cream.