Ingredients
- Dough:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup melted butter
- Pinch of salt
- Filling:
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Topping:
- 1/4 cup butter
- 1 medium onion, sliced
Instructions
- In a large bowl, combine flour and salt. Add egg, sour cream, and melted butter. Knead for 5–7 minutes until a soft dough forms. Cover and let rest for 30 minutes.
- In a separate bowl, mix mashed potatoes, cheddar cheese, salt, and pepper to create the filling.
- Roll out dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
- Place 1 teaspoon of filling in the center of each dough circle. Fold over and press edges to seal, forming half-moons.
- Boil a large pot of salted water. Cook pierogi in batches for 2–3 minutes, or until they float. Remove and set aside.
- In a skillet, melt butter and sauté onions over medium heat until caramelized. Add pierogi and pan-fry until golden and crisp on both sides.
- Serve warm with additional onions and butter, if desired.
Notes
- Swap cheddar with farmer’s cheese or feta for variation.
- Add cooked ground beef to the filling for a meaty version.
- Use Greek yogurt instead of sour cream in the dough for a lighter option.
- Try sweet fillings like berries or sweetened cheese for a dessert version.
- Bake after boiling for extra crispness—brush with butter and bake at 375°F until golden.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiled and Pan-Fried
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (4–5 pierogi)
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
