Best 4 Potato And Cheese Pierogies Recipes

PIEROGIES WITH POTATO AND CHEESE FILLING

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

POTATO AND CHEESE PIEROGIES

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES

Steps:

• Potato and Cheese Filling: Cook the onion in butter until tender.
• Combine it with potatoes and cheese.
• Season to taste with salt and pepper.
• Vary the proportions and ingredients in this recipe to suit your taste.
• Mix the flour with the salt in a deep bowl.
• Add the egg, oil and water to make a medium soft dough.
• Knead on a floured board until the dough is smooth.
• Caution: Too much kneading will toughen the dough.
• Divide the dough into 2 parts.
• Cover and let stand for at least 10 minutes.
• Prepare the filling.
• The filling should be thick enough to hold its shape.
• Roll the dough quite thin on a floured board.
• Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
• Put the round in the palm of your hand.
• Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
• COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
• Do not attempt to cook too many at a time.
• Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
• Continue boiling for 3-4 minutes.
• The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
• Pierogies will be ready when they are puffed.
• Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
• Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
• Cover and keep them hot until all are cooked.
• Serve in a large dish without piling or crowding them.
• Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
• REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
• Many prefer reheated perogies as compared to freshly boiled ones.
• To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

FAMILY POTATO AND CHEESE PIEROGIES

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.