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.
Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain.
Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and remaining 1/2 teaspoon salt in a medium bowl.
Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk.
Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.
Heat a small skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add onion and garlic; saut 4 minutes. Stir onion mixture into potato mixture.
Divide dough into 2 portions.
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.
Bring 12 cups water to a boil in a large saucepan.
Add half of pierogies; cook 2 minutes or until pierogies float.
Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.
Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
Add half of pierogies to pan; cook 2 minutes on each side or until golden brown.
Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies.
Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream.
Sprinkle evenly with parsley.