Pierogis with Mashed Potato Filling

Tender pierogies stuffed with mashed potatoes, cheddar cheese and onions, served with sour cream.

potato pierogi recipe from recipes, food and cooking.com

Pierogis with Mashed Potato Filling

I was going thru my recipe box a few days ago and ran across this recipe I developed years ago for pierogi. This is a wonderful dough to work with, it is soft and supple.

I cooked them all when I finished rolling them out. Any leftover ones can be put in a plastic bag with waxed paper between them. To fry them I used a combination of butter and oil.

Pierogis with Mashed Potato Filling
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Prep time: 
Cook time: 
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Serves: 40 pieces
 
Pierogies stuffed with mashed potatoes and cheese.
Ingredients
  • 1 cup sour cream
  • 2 1/4 cups flour - may need more
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 eggs
  • 1 teaspoon salt
  • Filling
  • 3 cups leftover mashed potatoes
  • 1/2 cup of chopped onions
  • 1 cup cheddar cheese
  • salt and pepper to taste
  • To Fry
  • 1/2 stick butter
  • 4 tablespoons oil
Instructions
  1. In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes.
  2. Make the filling. Saute the onions in a teaspoon of butter. Add to the mashed potatoes with the cheese, salt and pepper.
  3. Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together.
  4. Bring a large pan of water to a boil. Add 1 tablespoon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan.
  5. When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides.
  6. Serve with sour cream if desired.

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