Potato and Cheese Pierogi Recipe

Serves: 4 Save

Ingredients (16)

  • For the Filling:
  • 5 tablespoons (75g) unsalted butter, divided
  • 1 large onion (10 ounces; 285g), finely chopped
  • Kosher salt and freshly ground back pepper
  • 1 pound (455g) russet potatoes, peeled and cut into 1-inch pieces
  • 6 ounces (170g) farmer cheese
  • For the Dough:
  • 12.5 ounces (about 2 1/2 cups; 355g) high-protein all-purpose flour, such as King Arthur (see note)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
  • 8 ounces (1 cup; 225g) sour cream
  • 1 large egg
  • To Assemble and Finish:
  • 2 tablespoons (30ml) vegetable oil, divided
  • 2 tablespoons (30g) unsalted butter, divided
  • Sour cream, for serving
  • Sliced chives, for serving (optional)

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