Homemade Pierogi
Ingredients:
For the Dough:
3 cups all-purpose flour
1 large egg
1 cup sour cream
1/4 cup butter, softened
1/2 teaspoon salt
For the Filling (Potato and Cheese):
2 cups potatoes, peeled and diced
1 cup cottage cheese or ricotta cheese
1 cup shredded sharp cheddar cheese
1 onion, finely chopped
2 tablespoons butter
Salt and pepper to taste
For Serving:
Sour cream
Chopped chives or green onions
Optional: crispy bacon bits
Directions:
Make the Dough:
In a large mixing bowl, combine the flour and salt. Create a well in the center, and add the egg, sour cream, and softened butter. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for at least 30 minutes.
Prepare the Filling:
While the dough is resting, boil the diced potatoes in salted water until tender (about 15-20 minutes). Drain and mash until smooth.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown. Combine the mashed potatoes, sautéed onions, cottage cheese, and cheddar cheese in a bowl. Season with salt and pepper to taste. Mix until well combined.
Roll Out the Dough:
Divide the rested dough into two or three portions. Roll out one portion on a floured surface to about 1/8-inch thickness. Keep the remaining dough covered to prevent it from drying out.
Cut and Fill the Pierogi:
Use a round cutter or a glass (about 3 inches in diameter) to cut out circles from the rolled dough. Place about 1 tablespoon of the potato and cheese filling in the center of each circle.
Fold the dough over to form a half-moon shape, and pinch the edges firmly to seal. You can use a fork to crimp the edges for an extra seal and decoration. Repeat with the remaining dough and filling.
Cook the Pierogi:
Bring a large pot of salted water to a boil. Add the pierogi in batches (do not overcrowd the pot). Cook for about 3-5 minutes, or until they float to the surface. Once they float, let them cook for an additional 2 minutes. Remove with a slotted spoon and drain.
Optional: Sauté the Pierogi:
In a skillet, melt some butter over medium heat. Add the boiled pierogi and sauté until they are golden and crispy on both sides (about 2-3 minutes per side).
Serve:
Serve warm with a dollop of sour cream, chopped chives or green onions, and optional crispy bacon bits on top.
Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 1 hour
Servings: 4-6