A delightful twist on the classic pierogi recipe, featuring a creamy potato and cheese filling encased in a tender dough.
Combine the flour and salt in a food processor and pulse to mix.
Ensure the flour and salt are evenly mixed for a consistent dough.
Add the egg and cream cheese to the processor and pulse until crumbly.
Use softened cream cheese for easier mixing.
Gradually add lukewarm water through the processor tube until the dough forms a ball.
Add water slowly to avoid making the dough too sticky.
Let the dough rest for 20 minutes.
Cover the dough with a damp cloth to prevent it from drying out.
Roll out half the dough on a floured surface to 1/16 inch thickness.
Use a rolling pin with guides to achieve even thickness.
Cut out 5-inch circles using a cookie cutter.
Re-roll scraps to maximize dough usage.
Boil the potatoes until tender, then mash them with cheese, salt, and pepper.
Mash the potatoes while they are still hot for a smoother texture.
Place 2 tablespoons of filling in each dough circle, fold, and seal the edges.
Use a bit of water to help seal the edges if needed.
Boil the pierogies in salted water for 3 minutes, then remove with a slotted spoon.
Cook in batches to avoid overcrowding the pot.
Sauté onions in butter until golden and toss with cooked pierogies.
Cook onions on medium heat to caramelize them evenly.
Serve the pierogies with a dollop of sour cream.
Garnish with fresh herbs for added flavor and presentation.
Continue in our app for the best experience
