A delightful recipe for homemade pierogies with a creamy potato and cheese filling, perfect for family meals or gatherings.
Combine the flour, salt, milk, and egg in a mixing bowl to form a dough.
Ensure the dough is soft and slightly sticky for easier handling.
Knead the dough on a floured surface until smooth, then let it rest covered for 30 minutes.
Resting the dough allows the gluten to relax, making it easier to roll out.
Boil the potatoes until tender, then mash them with cheddar cheese, cottage cheese, and fresh dill.
Mash the filling while the potatoes are still hot for a smoother texture.
Sauté the chopped onion in butter until golden and mix it into the potato mixture.
Cooking the onion enhances its sweetness, adding depth to the filling.
Roll out the dough on a floured surface to about 3mm thickness and cut into circles.
Use a glass or cookie cutter for uniform circles.
Place a spoonful of filling onto each dough circle, fold over, and seal the edges tightly.
Use a fork to crimp the edges for a decorative touch.
Boil the pierogies in a pot of salted water until they float, about 3 minutes.
Avoid overcrowding the pot to prevent the pierogies from sticking together.
Serve the pierogies warm with a drizzle of melted butter and a sprinkle of fresh dill.
Pair with sour cream or sautéed onions for added flavor.
Continue in our app for the best experience
