Potato Cheese Pierogies

“These were really good, but labor intensive. You MUST use white flour in the dough, or it just falls apart. The filling was very yummy. A mold for making the pierogis may help in making them look a little nicer.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.
  2. Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.
  3. Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.
  4. Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.
  5. Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.
  6. Fold in half and press edges with a fork to seal. Cook in the boiling water until they rise to the top. Serve with sour cream, butter and paprika.

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