Potato Cream Cheese Pierogi
Tender sour cream dough filled with creamy potato and cream cheese, boiled, then pan fried with buttery onions. Makes about 24 pierogi.
Equipment
- Large pot
- Potato Masher
- Rolling Pin
- 3 inch round cutter
- Large skillet
- Slotted spoon
Ingredients
Main Ingredients
- 2 ¾ cup bread flour plus 2 tbsp for kneading
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 2 large eggs
- 1 lb russet potatoes peeled and cut into 1/2 inch slices
- 6 oz cream cheese softened
- 3 tbsp unsalted butter for the filling
- ½ tsp onion salt
- ½ tsp black pepper
- 6 tbsp unsalted butter for frying
- 1 large onion diced
Instructions
Cooking
- Boil potatoes. Cook the sliced potatoes in salted water 15 to 20 minutes until tender.
- Fill. Mash with cream cheese, butter, onion salt, and pepper, then cool completely.
- Dough. Mix flour, baking powder, salt, sour cream, and eggs, then knead 5 minutes and rest 20 minutes.
- Shape. Roll to 1/8 inch, cut 3 inch circles, fill with 1 heaping tablespoon, fold, and pinch to seal.
- Boil. Simmer in batches until they float, 2 to 3 minutes.
- Fry. Cook the onion in 6 tablespoons butter 12 to 15 minutes until golden, then sear the pierogi 2 to 3 minutes per side.
Notes
Substitutions: Use all purpose flour for a softer dough. Swap the filling for cheddar potato or sauerkraut.
Tips: Cool the filling fully and do not overfill. Serving size is 4 pierogi.
Storage: Refrigerate cooked pierogi 3 to 4 days. Freeze uncooked on a tray, then bag, and boil from frozen.