Cheddar and Potato Pierogies
My grandma always prepped countless bags of pierogies to share with the family growing up, and they were one of my absolute favourite comfort meals to enjoy with soft onions and crispy bacon. I hope this becomes a classic in your family too!
Yield: 32 large pierogies
Cheddar and Potato Pierogies
Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M
Ingredients
For the dough:
For the filling:
Additional:
Instructions
- Wash and peel your potatoes. Cube into halves or quarters, and add to a large pot of cold water. Generously season with salt and bring to a boil.
- Boil the potatoes for 13-16 minutes or until they are fork tender. Drain the potatoes and allow them to release their steam for 8-10 minutes on a wire-lined wrack or in a strainer. When they've stopped steaming but are still warm to the touch, mash or rice the potatoes and add to a large bowl.
- Add in your grated cheese in batches, and stir to combine. The residual heat from the potatoes will melt the cheese. Season with salt and pepper to taste.
- Cover and place in the fridge, while you prepare your dough.
- To prepare your dough, add your flour and salt to a bowl and whisk to combine. In a measuring glass, add your warm water and oil, then add to the flour.
- Stir with a wooden spoon or fork until it becomes a shaggy dough and transfer to a work surface. Knead the dough for about 3-5 minutes or until it becomes smooth.
- Transfer back into the bowl and cover for 30 minutes. While the dough is resting, form your filling into 1-2 tbsp logs and set on a plate.
- Split the dough into 4 equal parts and using additional flour, roll out the dough into thin circular sheets. Add the milk to a small bowl.
- Cut circles using circle cutters or mason jar lids, and using your finger, brush a little milk on half of the edge of the circle. Add your filling and close it up gently. If it doesn't close easily, try using more/less flour.
- Line a baking sheet with parchment paper and a sprinkle of flour and add your pirogies to rest while you prepare the onions and bacon.
- Bring a large pot of water to a boil, and have a large pan heating on medium heat.
- Boil the pierogies in batches in salted water for 1-2 minutes or until they float. When the pan is hot, add 1 tbsp of olive oil and 1 tbsp of butter. Then, transfer the pierogies to the hot pan to crisp up slightly on both sides.
- Add the onion and bacon mixture to the pan, and toss to coat the pierogies.
- Serve the pierogies warm with sour cream, and enjoy!
For the onions and bacon:
- Slice your bacon into small pieces and add to a cold pan. Turn the heat up to medium and slowly cook your bacon until it's your desired doneness (I like it crispy.)
- Thinly slice your onions. In the same pan, add your sliced onion and continue to sauté for about 20-30 minutes or until they're softened and slightly browned. Remove from heat.
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