Potato and Cheese Pierogi
A delicious appetizer or main dish, pierogies can be made with so many variations. These potato and cheese piergoies are delicious and great for dinner!
Ingredients
For the Dough:
4 cups flour
1 cup water
2 large eggs
1 tsp salt
For the Filling:
4-5 medium russet potatoes
1 1/2 cups ricotta cheese
1 medium onion, diced
1/2 cup chopped green onions, garnish
Salt and Pepper to taste
Instructions
1
To make the dough, put the flour, water, eggs and salt in the bowl of your food processor with the dough blade.
2
Pulse the food processor to combine everything together into a dough. Remove from the food processor, knead to smooth out the dough, cover with plastic wrap and let rest for 10 minutes. You can also make the dough in a your bread mixer or by hand.
3
To make the filling, boil or bake the potatoes until they are fully cooked, allow the potatoes to cool down.
4
Heat a large saute pan on the stove and add enough oil to lightly coat the bottom of the pan. Caramelize the onions, set aside until ready to use.
5
Peel the potatoes and smash them into a large bowl ( I used my potato ricer). Add the ricotta cheese, half of the caramelized onions, salt and pepper. Mix everything together until combined. Set aside until ready to assemble. If needed, cover and place in the refrigerator if needed.
6
To assemble the pierogi, roll the dough out to about 1/4 inch thick and using a round cookie cutter, cut out dough rounds. Re-roll the dough as necessary and cut into rounds until all the dough has been cut.
7
Spoon about 1 tbsp of the filling into the cut out rounds. Carefully fold the dough over the filling and pinch the ends close.
8
Bring a large pot of water to a boil on the stove and boil the pierogies for about 2 minutes to cook them. Remove from the boiling water to a lightly oiled baking sheet.
9
When ready to serve, pan sear the pirogies in a frying pan with a little oil to give them some color.
10
Serve with a dollop of sour cream, freshly chopped green onions as garnish and sprinkle with the remaining caramelized onions. Enjoy!
