Potato and Cheese Pierogi Recipe
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)
Directions
Learn how to make this recipe at Serious Eats
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