Recipe courtesy of Pauly Fohrenkamm
Recipe courtesy of Pauly Fohrenkamm
Potato and Cheese Pan-Fried Pierogi
- Level: Advanced
- Total: 1 hr 45 min
- Prep: 1 hr
- Inactive: 20 min
- Cook: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1317
- Total Fat
- 60 g
- Saturated Fat
- 15 g
- Carbohydrates
- 164 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 93 mg
- Sodium
- 1166 mg
- Level: Advanced
- Total: 1 hr 45 min
- Prep: 1 hr
- Inactive: 20 min
- Cook: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1317
- Total Fat
- 60 g
- Saturated Fat
- 15 g
- Carbohydrates
- 164 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 93 mg
- Sodium
- 1166 mg
Ingredients
Pierogi Dough:
Mashed Potato Filling:
To Serve:
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Directions
- For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
- Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
- Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
- Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
- For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
- Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
- In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
- To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!
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7 Reviews
BoygeyPumpkineerAugust 18, 2023
Absolutely delicious!
Food Network UserAugust 12, 2020
it was good but it was a little bit bland
Food Network UserJuly 27, 2013
I did not care for this dough recipe. I used my Kitchen Aid Professional HD mixer and it was struggling. I ended up dividing the dough in half after adding the final amount of flour and mixing half at a time as I was afraid the dough may kill the mixer. The dough was easy to roll out but I decided to do a tester by cooking a rolled out scrap of dough in boiling water and I found the dough to be tough. I will go back to my family recipe which has a more tender dough. The filling was also close to my family recipe with the addition of the farmer's cheese, I did like the addition of the farmer's cheese which is actually very traditional -I just never used it before.
JesstraJanuary 6, 2013
A little time consuming, but so worth it. I parboiled all of them and then froze them into individual packages to savor at a later date. I was ready to abandon this recipe when I realized I didn't have a scale to weigh the flour, but with a little ingenuity we figured out a 'weigh'. lol
mommy-of-sixJuly 29, 2012
This was a great pierogi recipe. The recipe made about 7 dozen so I cooled them and popped some into the freezer. They thaw and make up beautifully later! My family loves them!!!! Though the level was rated difficult, follow the directions and it is not hard at all!
Lori T.March 10, 2012
There are many different Pierogi doughs, and this one is wonderful to work with! It rolls smooth, without the mess of flouring the board. I used 8 cups of flour and then gradually 1 more cup when blending. Make sure to spray your parchment with PAM when putting on the finished pierogies, so they won't stick. They boiled perfect in 5 minutes, and sauteed beautifully golden brown. The taste is amazing! It says the recipe is difficult. I don't think so. Just read your directions and follow! It's worth every minute of effort! Thank you for the great dough recipe! I will make again and again.
