dinner · vegetarian
Potato and cheese pierogi
Soft sour-cream dough dumplings filled with potato and cheddar, boiled then pan-fried with onions.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix dough ingredients into a soft dough; knead 5 minutes and rest 30 minutes.
-
2
Fry chopped onion in 1 tbsp butter, then mash with the potatoes and cheese; season well and cool.
-
3
Roll dough thin, cut 7.5 cm rounds, fill with a spoonful and pinch tightly closed.
-
4
Boil in batches until they float plus 2 minutes.
-
5
Fry sliced onion in remaining butter, add pierogi and brown; serve with sour cream and dill.
