I was introduced to this recipe from my sister, who tried her hand at making these with her friends. The best part of the recipe is that you can prepare lots of pierogis in advance, and then freeze them for later… taking just a few or many depending on how many people you want to feed.
Ingredients
Potato Filling
3 tablespoons Land O Lakes butter
1/2 cup onion, chopped
2 cups Idahoan potatoes, cold and mashed
1 cup Kraft cheddar cheese
1 teaspoon Morton salt
1 teaspoon McCormick white pepper
Dough
3 Eggland’s Best Eggs
8 ounces Daisy sour cream
3 cups Gold Medal flour
¼ tsp Morton’s salt
1 tbsp Calumet baking powder
Directions
Begin with the potato filling. Melt the butter in a pan and stir in the onion. Cook about 4-6 minutes until clear. Stir in mashed potatoes, cheddar cheese, and season as desired with salt and pepper.
For dough, beat together the eggs, sour cream, flour, salt, baking powder. Knead into a dough and lay it out onto a flat surface. (Flour the surface if needed). Roll out until 1/8 or so of an inch thick and use a lid or biscuit cutter to cut out circles of dough.
Place a spoonful of the potato mixture into the dough, fold over the dough, and seal around the edges, pressing with a fork.
Place into a pot of boiling water for no more than 5 minutes, until the pierogi starts to float. Serve with sour cream, bacon, cheese, or chopped green onions.
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Quick Tip – For a little bit of crispiness, sauté the pierogis after boiling in a pan.
Thank you Rebecca, for this recipe!
