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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 9.1 g
  • Cholesterol: 37.8 mg
  • Sodium: 148.0 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Cheese and Potato Pierogies Full Fat calories by ingredient
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Cheese and Potato Pierogies Full Fat

Submitted by: ZABEZABE

Introduction

Serving size is 1 Pierogi, I also have posted a lighter fat version if this is too heavy

If the edges will not stick together, add a little water to assist in getting a good seal.

Pierogies can be left uncooked and then refrigerated for a few days or frozen for a few months.

Adapted from About.com
Serving size is 1 Pierogi, I also have posted a lighter fat version if this is too heavy

If the edges will not stick together, add a little water to assist in getting a good seal.

Pierogies can be left uncooked and then refrigerated for a few days or frozen for a few months.

Adapted from About.com

Number of Servings: 30

Ingredients

    For Dough:
    4 cup white flour
    1/2 cup butter
    1 tsp salt
    2 large eggs
    1 cup Sour Cream

    To fry:
    1 tsp butter

    Filling:
    1 Onion
    10 Red Potatos
    10 oz Cheddar Cheese
    1 tbsp Butter

Directions

Pierogi Dough:
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 30 pierogies.

Prepare the Pierogies:
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2") with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal. (Not calculated in Nutritional Info)

Potato, Cheese & Onion Filling:
Peel and boil 10 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 medium onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 10oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Number of Servings: 30

Recipe submitted by SparkPeople user ZABEZABE.






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