Cleveland Potato and Cheddar Pierogi
Tender dumplings filled with mashed potato and sharp cheddar, boiled then pan-fried in butter with onions. These are a fixture of Cleveland's Slavic Village and Tremont church dinners.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 17
- carbs
- 54
- protein
- 12
- calories
- 420
Instructions
- 1
Mix the flour, salt, sour cream, egg, and melted butter into a soft dough. Knead briefly until smooth.
- 2
Cover the dough and let it rest for 20 to 30 minutes.
- 3
Boil the potatoes until tender and drain. Mash with shredded cheddar and black pepper while warm.
- 4
Roll the dough thin on a floured surface. Cut into 3-inch rounds.
- 5
Spoon a scant tablespoon of potato filling onto each round. Fold over and pinch edges tightly to seal.
- 6
Bring a large pot of salted water to a gentle boil. Cook pierogi in batches until they float, about 3 minutes, then drain.
- 7
Melt butter in a skillet. Cook sliced onions until deeply golden, about 15 minutes.
- 8
Add the boiled pierogi to the skillet. Fry until browned on both sides.
- 9
Serve hot with the caramelized onions spooned over top.
Chef's tips
Let the dough rest covered for at least 20 minutes so it rolls out thin without shrinking back.
Storage
Refrigerate boiled pierogi up to 3 days, or freeze uncooked on a tray before bagging.
Reheating
Pan-fry refrigerated or frozen pierogi in butter until heated through and browned.
Common mistakes to avoid
- •Adding too much filling so the pierogi burst while boiling.
- •Rolling the dough too thick, which makes the pierogi tough instead of tender.
Serving suggestions
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