Serves 1
Directions
- 1Peel and dice the potatoes.
- 2Boil the diced potatoes.
- 3While potatoes boil, sauté some onion and shred the cheese.
- 4To make the dough, add 1 cup of milk and two eggs to a bowl.
- 5Add a couple scoops of sour cream to the wet ingredients.
- 6Mix the wet ingredients together.
- 7Add about three-ish cups of flour to the wet ingredients.
- 8Add a pinch of salt to the dough mixture.
- 9Let the dough rest while finishing the filling.
- 10Add a little bit of butter and milk to the boiled potatoes.
- 11Mash the potatoes using a hand masher.
- 12Add the sautéed onions to the mashed potatoes.
- 13Add the shredded cheddar cheese to the potato mixture.
- 14Add a squeeze of Dijon mustard to the potato mixture (optional).
- 15Roll out the dough until it is nice and thin.
- 16Use a Mason jar to cut out little circles from the dough.
- 17Stretch out a round of dough.
- 18Take about a tablespoon of the filling, roll it into a ball, and push it into the center of the dough.
- 19Hold the dough over the filling to form a little pocket, ensuring no air pockets.
- 20Par-boil the pierogi until they float, which should take about two to three minutes.
- 21Transfer the par-boiled pierogi straight into a hot pan and cook until golden crisp.
- 22Serve with a scoop of sour cream, green onion, and cracked pepper.
Ingredients
- 3 cups flour
- 1 cup milk
- russet potatoes
- cheddar cheese
- 2 eggs
- onion
- scoops sour cream
- 1 pinch salt
- butter
- squeeze Dijon
- green onion
- cracked pepper
Equipment
hand masherMason jarhot pan
Tips
- Make sure there are no air pockets in your pierogi when forming them.
- Par-boil pierogi until they float, then pan-fry for a golden crisp.
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