Description

Crispy on the outside and soft on the inside, these Potato Pierogi are filled with buttery mashed potatoes and onions, making them an irresistible comfort food. Whether pan-fried or simply boiled, they’re perfect with sour cream, herbs, or a bold chili drizzle.

Ingredients

2 cups all-purpose flour

1 large egg

1/3 cup sour cream (or melted butter)

1/3 cup water (more if needed)

1/2 tsp salt

1 1/2 lbs Russet or Yukon Gold potatoes, peeled and chopped

2 tbsp butter (for mash)

1 small onion, finely chopped and sautéed

Salt, to taste

1/2 cup shredded cheddar cheese (optional)

Butter or oil, for frying

Instructions

In a large bowl, mix flour and salt. Add egg, sour cream, and water until a soft dough forms. Knead until smooth, then let rest for 30 minutes.
Boil potatoes until fork-tender. Drain and mash with butter. Stir in sautéed onions and salt. Add cheese if using.
Divide dough and roll out to 1/8 inch thickness. Cut into circles.
Place filling in center of each round. Fold over and pinch edges to seal.
Boil pierogi in salted water until they float (about 3 minutes). Remove and drain.
Optional: Pan-fry in butter or oil until golden brown on each side.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Appetizers