Cheddar and Potato Pierogies

Cheddar and Potato Pierogies
Cheddar and Potato Pierogies might be just the Eastern European recipe you are searching for. This hor d'oeuvre has 321 calories, 10g of protein, and 12g of fat per serving. This vegetarian recipe serves 6. Head to the store and pick up water, eggs, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

1
Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain.
Ingredients you will need
PotatoPotato
WaterWater
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Sauce PanSauce Pan
2
Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.
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Cheddar CheeseCheddar Cheese
ButterButter
PotatoPotato
SaltSalt
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Potato MasherPotato Masher
BowlBowl
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
4
Combine flour and remaining 1/2 teaspoon salt in a medium bowl.
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All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
5
Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk.
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Sour CreamSour Cream
EggEgg
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WhiskWhisk
BowlBowl
6
Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.
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Sour CreamSour Cream
DoughDough
All Purpose FlourAll Purpose Flour
WrapWrap
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Plastic WrapPlastic Wrap
7
Heat a small skillet over medium-high heat.
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Frying PanFrying Pan
8
Add oil to pan; swirl to coat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
9
Add onion and garlic; saut 4 minutes. Stir onion mixture into potato mixture.
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GarlicGarlic
PotatoPotato
OnionOnion
10
Divide dough into 2 portions.
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DoughDough
11
Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
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PotatoPotato
DoughDough
RollRoll
12
Bring 12 cups water to a boil in a large saucepan.
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WaterWater
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Sauce PanSauce Pan
13
Add half of pierogies; cook 2 minutes or until pierogies float.
14
Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.
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Slotted SpoonSlotted Spoon
15
Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
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ButterButter
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Frying PanFrying Pan
16
Add half of pierogies to pan; cook 2 minutes on each side or until golden brown.
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Frying PanFrying Pan
17
Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies.
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ButterButter
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Frying PanFrying Pan
18
Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream.
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Sour CreamSour Cream
19
Sprinkle evenly with parsley.
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ParsleyParsley
DifficultyExpert
Ready In1 h, 5 m.
Servings6
Health Score8
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