Potato-Cheddar Pierogi

From Cook's Country | February/March 2016

Why this recipe works:

The authentic recipe we tried for these Polish dumplings (traditionally stuffed with a mixture of mashed potatoes and cheese or sauerkraut) called for a mix of all-purpose and semolina flours, and the dumplings couldn’t have been better. But what if you can’t find semolina flour at your local… read more

The authentic recipe we tried for these Polish dumplings (traditionally stuffed with a mixture of mashed potatoes and cheese or sauerkraut) called for a mix of all-purpose and semolina flours, and the dumplings couldn’t have been better. But what if you can’t find semolina flour at your local market? We tried substituting bread flour for the two flours and were happy with the pillowy, tender results. We found that the key to a perfect filling is to melt the butter and fully incorporate the other filling ingredients into the mashed potatoes. An easy-to-follow filling and folding technique makes quick work of forming the dumplings.

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Makes about 30 pierogi

When rolling the dough in step 4, be sure not to dust the top surface with too much flour, as that will prevent the edges from forming a tight seal when pinched.

Ingredients

Detail sfs potato cheddar pierogi 14
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