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Name: Potato and Cheese Pierogi
Prep time: 51 min
Total time: 118 min
Yield: 4 servings
Ingredients: 300 g plain all-purpose flour; 20 g plain all-purpose flour, for dusting; 5 g fine salt; 1 large egg; 150 ml warm water (about 40 C / 104 F); 5 ml sunflower oil; 600 g Russet potatoes, peeled and cut into 4 cm chunks; 1500 ml cold water, for boiling potatoes, discarded; 150 g yellow onion, finely diced; 20 g unsalted butter; 200 g full-fat farmer cheese (twaróg), crumbled; 5 g fine salt; 1 g ground white pepper; 3000 ml water; 10 g fine salt; 5 ml sunflower oil, for the tray; 40 g unsalted butter; 80 g sour cream; 20 g fresh chives, finely sliced

Potato and Cheese Pierogi

Soft boiled dumplings stuffed with mashed Russet potato, onion, and full-fat farmer cheese, then pan-fried in butter.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Potato and Cheese Pierogi

Soft boiled dumplings stuffed with mashed Russet potato, onion, and full-fat farmer cheese, then pan-fried in butter.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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