Wisconsin-Style Potato and Cheese Pierogi
Handmade dumplings filled with mashed potato and cheddar, pan-fried in butter with onions, reflecting Wisconsin's Polish communities.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18
- carbs
- 52
- protein
- 12
- calories
- 420
Instructions
- 1
Boil the potatoes until tender. Mash them well and mix in the cheddar, half the diced onion, and salt.
- 2
Mix the flour, sour cream, egg, water, and a pinch of salt until a smooth dough forms.
- 3
Let the dough rest for 20 minutes. Roll it out thin and cut it into circles.
- 4
Spoon a small amount of the potato-cheese filling onto each dough circle.
- 5
Fold the dough over the filling. Pinch the edges tightly together to seal each pocket.
- 6
Boil the pierogi in batches until they float, about 3-4 minutes. Lift them out using a slotted spoon.
- 7
Melt the butter in a skillet. Saute the remaining onion until browned and caramelized.
- 8
Pan-fry the boiled pierogi in the butter and onions until golden. Serve warm with sour cream.
Chef's tips
Pinch the edges firmly shut so filling does not leak into the water. Boil only a few at a time so they have space to float.
Storage
Freeze boiled, unfried pierogi on a tray, then bag; keep up to 3 months.
Reheating
Pan-fry frozen pierogi directly from frozen in butter until heated through and crisp.
Common mistakes to avoid
- •Adding too much filling, which causes the dough pockets to burst open
- •Skipping the skillet step and missing out on the crispy golden crust
Serving suggestions
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