Daily Dish

Homemade Pierogi

Healthy Fact of the Day

While Homemade Pierogi are a delicious comfort food, they should be enjoyed in moderation as part of a balanced diet. Potatoes in the filling provide vitamin C and potassium. The cheese adds calcium and protein. To make this dish healthier, consider using whole wheat flour for added fiber, low-fat cheese and sour cream to reduce saturated fat, and increasing the vegetable content by adding spinach or mushrooms to the filling. You could also opt for baking instead of pan-frying the pierogi after boiling. Remember, portion control is key when enjoying rich, starchy foods like pierogi.

Ingredients

 

For the dough:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 large egg
  • 3/4 cup warm water
  • 1/4 cup sour cream

 

For the potato and cheese filling:

  • 2 lbs russet potatoes, peeled and quartered
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced onion
  • 2 tbsp butter
  • Salt and freshly ground black pepper to taste

 

For serving:

  • 1/4 cup butter
  • 1 large onion, thinly sliced
  • Sour cream
  • Chopped fresh chives

Instructions

  1. For the dough, mix flour and salt in a large bowl. Make a well in the center.

  2. In another bowl, whisk egg, water, and sour cream. Pour into the flour well.

  3. Knead until dough is smooth and elastic (about 8-10 minutes). Cover and rest for 30 minutes.

  4. For the filling, boil potatoes until tender. Drain and mash.

  5. Sauté diced onion in butter until translucent.

  6. Mix mashed potatoes, cheese, sautéed onion, salt, and pepper.

  7. Roll out dough on a floured surface to 1/8 inch thickness.

  8. Cut circles using a 3-inch round cutter.

  9. Place a small spoonful of filling in the center of each circle.

  10. Fold dough over filling to create a half-moon shape. Pinch edges to seal.

  11. Bring a large pot of salted water to a boil.

  12. Cook pierogi in batches for 3-4 minutes, until they float to the surface.

  13. In a large skillet, melt butter and sauté sliced onions until caramelized.

  14. Pan-fry boiled pierogi in the skillet until golden brown on both sides.

  15. Serve hot, topped with caramelized onions, a dollop of sour cream, and sprinkled with chives.

Sink your teeth into these Homemade Pierogi and experience a taste of Eastern European comfort food at its finest! These pillowy pockets of dough, filled with creamy potato and cheese, then pan-fried to golden perfection, are like little bites of heaven. The contrast between the crispy exterior and the soft, savory filling creates a textural paradise in your mouth. Whether you’re connecting with your heritage, exploring new cuisines, or simply craving some serious comfort food, these pierogi are sure to satisfy. Top them with caramelized onions and a dollop of sour cream for the ultimate indulgence. So roll up your sleeves, dust your counter with flour, and get ready to create a batch of these handcrafted delights – it’s like wrapping all the coziness of a grandmother’s kitchen into one delectable dumpling!

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“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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