Pierogi Filling

Potato and Cheese Pierogi Filling

AuthorSara Bojarski Prep Time: 0:30:00
Cook Time: 0:30:00
Total Time: 1:00:00
Serving Size: 20-25 Pierogies Ingredients
  • 2 Potatoes (Peeled and cut into cubes)
  • 1 Cups grated Cheddar Cheese
  • 1/4 Cups Heavy Cream
  • 1 T minced Thyme (leaves only)
  • 1 tsps minced Fresh Rosemary (leaves only)
  • Salt and Pepper (to taste)
  • Peel and cut up your potatoes into inch big cubes. Boil in heavily salted water until fork tender. Drain water and mash potatoes in the same pot you cooked them in.
  • To your potatoes, add in all the other ingredients for the filling and mix together. * if you find you need more moisture, add more heavy cream or use a little Olive Oil
  • For assembly: Roll out your dough on a non-stick surface, and with a 3-4 inch diameter circle cookie cutter, cut out pierogi circles. Have a bowl of water on the side. To your dough, with your finger, add some water to the edges. Put about 1 tablespoon of your filling into the center of your dough. Fold one edge over to the other to form a half circle and press the edges together. The water is necessary to help seal the dough together. Repeat this process until all the dough is used up.
  • To Cook: In a large pot, bring 2-3 quarts of water to a boil (you want enough water in your pot so that you have about a 3-4 inch depth of water in your pot). Add in your pierogi’s to the boiling pot. You may need to do this in a couple of shifts depending on how large your pot is. Once the pierogi’s start rising to the surface of the water, they’re done cooking and can be removed and placed on a plate. Cook all the pierogi’s like this and set aside on a plate.
  • In a large skillet, add 1-2 tablespoons of Canola Oil. Heat up the oil, and once it’s hot, add in your pierogies. Cook them (flipping over every few minutes) until they’re golden brown. Serve with sour cream.