Description
Homemade pierogi filled with cheesy potatoes. Crispy fried leeks add a delightful crunch and visual appeal.
Ingredients
Units
Scale
- 2 tbsp butter
- 1 leek (white and green parts, cleaned and diced)
- 10-12 medium-size red potatoes
- 1 cups (237 ml) Farmer Cheese (or other mild, soft, white cheese)
- 1/4 cup milk of choice (fat content does not matter)
- 1 1/2 cups (355 ml) flour (+ additional for rolling)
- 1/2 tsp salt
- 2 large eggs
- 1 cups (237 ml) sour cream
- 1 leek (white and green parts, cleaned)
- 1/4 cup vegetable oil
Instructions
- Melt butter in a skillet over medium heat. Add leeks and cook, stirring occasionally, for 5 minutes, until tender.
- Put potatoes in a pot, cover with cold water, and bring to a boil. Cook until soft, about 20 minutes.
- Drain potatoes and press out excess moisture. Add cooked leeks, cheese, and milk; mash until smooth.
- Refrigerate the mixture for at least 1 hour.
- In a large bowl, mix flour and salt. Add eggs and sour cream; combine.
- Turn dough onto a lightly floured surface, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
- Roll out chilled dough into a thin circle (about 1/8 inch thick).
- Cut dough into rounds using a biscuit cutter.
- Fill each round with a tablespoon of potato mixture, fold in half, and pinch to seal.
- Set filled pierogi aside on a lightly floured surface.
- Bring a large pot of water to a boil. Cook pierogi in batches (no more than 6 at a time) until they float to the surface.
- Remove pierogi with a slotted spoon and place on a towel to drain.
- Serve pierogi immediately with melted butter, or pan-fry in butter or olive oil.
- Cut the leek in half crosswise, then each piece in half lengthwise (four long sections). Cut each section into thin strips.
- Heat oil in a large pot over medium-high heat. Fry leeks for 1-2 minutes, until lightly browned and crisp.
- Remove leeks with a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
- Sprinkle frizzled leeks over pierogi to serve.
Notes
- For richer flavor, use a combination of cheeses like farmer cheese and cheddar.
- To prevent sticking, lightly dust your work surface and rolling pin with flour when working with the dough.
- Freeze uncooked pierogi on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 3-4 pierogi
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 80