Ingredients
Dough:
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4 ½ cups all-purpose flour
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2 teaspoons salt
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2 cups sour cream
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2 large eggs
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1 egg yolk
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2 tablespoons butter, melted
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2 tablespoons vegetable oil
Filling:
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8 baking potatoes, peeled and cubed
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1 cup shredded Cheddar cheese
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2 tablespoons processed cheese sauce
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1 pinch onion salt, or to taste
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salt and pepper to taste
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
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Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
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Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
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Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
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Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
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Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
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Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
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To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
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Serve and enjoy!
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Recipe Tips
For best results, choose low-moisture potatoes, such as russets.
Choose a rolling pin that is very heavy — it will be easier to roll out the dough.
The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
Nutrition Facts (per serving)
| 281 | Calories |
| 11g | Fat |
| 38g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 30% |
| Cholesterol 50mg | 17% |
| Sodium 351mg | 15% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 8g | 16% |
| Vitamin C 17mg | 19% |
| Calcium 101mg | 8% |
| Iron 2mg | 12% |
| Potassium 440mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
