Potato and Cheese Pierogis
Potato and Cheese Pierogis
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 765
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 138
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 206
- Sodium
- 1358
- Total: 1 hr 30 min
- Prep: 1 hr
- Inactive: 15 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 765
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 138
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 206
- Sodium
- 1358
- Total: 1 hr 30 min
- Prep: 1 hr
- Inactive: 15 min
- Cook: 15 min
Ingredients
Pierogi Dough:
2 eggs
1 egg yolk
1/2 pint (1 cup) sour cream
1 cup water
6 cups flour
Salt
Potato and Cheese Filling:
6 pounds Idaho potatoes
2 large onions
1/2 pound farmer's cheese
7 egg yolks
Salt and freshly ground black pepper
Directions
- For the dough: Mix the eggs, egg yolk, sour cream and 1/2 cup water together in a bowl.
- In another bowl, combine the flour and 2 teaspoons salt.
- Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 cup water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture.
- Cover dough. Refrigerate for 15 minutes.
- For the filling: Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender.
- Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises.
- Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper.
- Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness.
- Using a rim of a glass, cut out circles into the sheets of dough.
- Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons.
- Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes.
- Alternatively you could pan-fry your pierogis in clarified butter or canola oil.
- Eat and enjoy the pierogis!
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