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Polish Pierogi #2

This is Jill's recipe - it's super good.
5 from 1 vote
Course: Main Course
Cuisine: Polish
Author: Jill Z
Servings: 8
Prep Time 45 minutes
Cook Time 20 minutes
Chill Time: 1 day
Print Recipe

Ingredients  

Dough

  • 4 cups all-purpose flour
  • 1 tsp salt
  • 2 large eggs (whisked)
  • 1 cup sour cream
  • ½ cup butter (softened)

Filling:

  • 2 large potatoes
  • 2 bay leaves
  • 2 Tbsp cream cheese
  • 1 Tbsp butter
  • ½ cup Gruyere cheese (shredded)
  • 1 ¼ cup sharp cheddar cheese (extra sharp is even better)
  • garlic powder (to taste)
  • onion powder (to taste)

Instructions: 

Dough:

  • In a bowl, whisk together the flour and salt.
  • Add the egg and combine into a rough, clumpy mixture.
  • Add the sour cream and butter until it is a rough, sticky dough clump.
  • Knead until it is moist - you may need to add a little more flour.
  • Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Filling:

  • Peel and cube the potatoes then boil in water with bay leaves until soft.
  • Mash the potatoes and add in the rest of the filling ingredients.

Assembly:

  • Bring a pot of water to a boil.
  • Roll the dough out 1/8" thick and use a cookie cutter to cut into 3" circles.
  • Add about 1 Tbsp of filling and pinch closed in a crescent shape.
  • Add the pierogi to the water and boil for 3-5 minutes or until cooked. Remove with a slotted spoon.
  • You can either eat them simply boiled or you can pan-fry them to crisp them up a little.