Author Notes: Potato and cheese pierogi (called Ruskie Pierogi in Polish) are served a lot on Christmas Eve, when the Polish custom is to not eat meat. They are usually made with potato, farmers cheese, and fried onion, but I got the idea to use cheddar cheese instead of farmer’s cheese from Martha Stewart’s recipe. If you want to freeze them, after assembling the perogis, lay them on a baking sheet covered with a dishtowel and freeze them in a single layer. Once the perogis are frozen, you can transfer them to ziploc bags. —VanessaS
Makes: about 3 dozen
tablespoons sour cream
cups all purpose flour
pounds russet potatoes, peeled and quartered
large onion, minced
ounces sharp cheddar cheese, grated
tablespoon roasted garlic, finely chopped or ground into a paste
tablespoons sour cream
freshly ground pepper
- In a large bowl, wisk egg, sour cream, milk, and water. Add 2 cups of flour and stir with a wooden spoon. Then add remaining flour 1/4 cup at a time, until the dough is not too sticky, but not stiff. You might not need all three cups of flour.
- Sprinkle a work surface with flour, using up to 1/2 cup as you knead the dough. Knead the dough for 5 to 7 minutes, until it feel elastic. Place the dough aside to rest covered with plastic wrap while you make the filling.
- Place potatoes in a pot, cover with water and add salt. Bring to a boil and cook until tender when pierced with a fork. Drain the potatoes, place in a large bowl, and mash until very smooth.
- While the potatoes are boiling, melt butter in a medium skillet. Add onion and cook over medium heat until carmelized, about 25 to 30 minutes.
- Add onions, garlic, cheese, sour cream and salt and pepper to taste to the potato mixture. Let the mixture cool while you roll out the dough.
- Cut dough in half, letting one half rest while you work with the other half. On a lightly floured surface, roll the dough out 1/8 inch thick. Making sure the dough is thin enough is really worth the effort here – the perogis are not so wonderful when the dough is too thick. Cut out circles using a glass that is about 2 inches in diameter. Place 1 tablespoon of filling inside dough circle and pinch edges to seal (I use a mini ice cream scoop). Place pierogis on a surface covered with a linen dishtowel.
- To cook pierogis, bring a pot of water to a boil. When the water is boiling, drop in about 10 pierogis at a time and gently stir to make sure they don’t stick to the bottom of the pot. When the pierogis rise to the top, let them boil one minute longer and then remove. Serve with melted butter and fried onions.
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