Name: Classic Potato & Cheese Pierogi
Ingredients: 400 g all-purpose flour; 200 ml sour cream; 1 piece egg; 600 g russet potatoes; 150 g sharp cheddar or farmer's cheese; 2 medium white onion; 60 g butter; 20 g chives; 100 ml sour cream for serving; 1 tsp salt

1

Make dough: combine flour, sour cream, egg, and a pinch of salt. Knead until smooth, about 5 minutes. Wrap in plastic and rest 30 minutes at room temperature.

2

Boil potatoes until tender, about 20 minutes. Drain and mash until smooth. Mix in grated cheese and a pinch of salt. Cool completely.

3

Caramelise diced onion in butter over medium heat for 20 minutes until golden brown. Set half aside for topping.

4

Roll dough on a floured surface to 3 mm thick. Cut rounds with a 8–9 cm cutter.

5

Place 1 tsp of potato filling in the centre of each round. Fold over and pinch edges firmly to seal. Press with a fork to create a decorative seal.

6

Boil pierogi in salted water in batches until they float plus 2 minutes more. Remove with a slotted spoon.

7

Pan-fry the boiled pierogi in butter over medium heat for 2–3 minutes per side until golden and slightly crispy. Serve topped with caramelised onion, sour cream, and fresh chives.

Classic Potato & Cheese Pierogi

Ingredients

Instructions

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