Cheesy Pimento Potato Pierogi
Cheesy Pimento Potato Pierogi
Course: Dinner
Ingredients:
For the Dough
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup water
2 tablespoons unsalted butter, melted
For the Filling
2 large russet potatoes, peeled and cut into chunks
1/4 cup milk
2 tablespoons unsalted butter
1/4 cup shredded sharp cheddar cheese
1/4 cup mayonnaise
1/4 cup diced pimentos (from a jar)
1/4 teaspoon garlic powder
¼ teaspoon ground cayenne pepper (Optional)
1/4 teaspoon onion powder
Salt and black pepper to taste
Chopped fresh chives for garnish (optional)
For Boiling:
Large pot of salted water
For Serving:
Sour cream
1 white onion, sliced
2 tablespoons butter
Instructions:
In a large mixing bowl, combine the flour and salt.
In a separate bowl, whisk together the egg, sour cream, water, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Knead the dough on a floured surface until it becomes smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt.
Bring the water to a boil and simmer the potatoes for about 15-20 minutes, or until they are fork-tender.
Drain the cooked potatoes in a colander. Return the drained potatoes to the pot.
Add the butter, milk, mayonnaise, and shredded cheddar cheese to the hot potatoes.
Mash the potatoes using a potato masher until they are creamy and well combined with the butter, milk, and cheese.
Gently fold in the diced pimentos, ensuring they are evenly distributed throughout the mashed potatoes.
Season the mashed potatoes with garlic powder, cayenne (if using), onion powder, salt and black pepper to taste. Adjust the seasoning to your preference.
Roll out the rested dough on a floured surface to about 1/8-inch thickness.
Use a round cookie cutter or a glass to cut out circles from the dough.
Place a small spoonful of the potato and cheese filling in the center of each dough circle.
Fold the dough circle in half, creating a half-moon shape. Gently press the edges together to seal the pierogi. Make sure there are no gaps or openings where the filling can escape.
Use a fork to crimp the edges of the pierogi. Press the fork around the edges of the semicircle, creating a pattern. An alternative option is to curl the edges of the pinched dough around themselves.
Bring a large pot of salted water to a boil.
Carefully drop the pierogi into the boiling water in batches. Cook for about 5 minutes or until they float to the surface.
Remove the cooked pierogi with a slotted spoon and transfer them to a plate.
Melt butter over medium high heat in a skillet then begin sautéing the onions. Once they’re sautéed, remove them and place the pierogi in the same pan with the melted butter.
Cook the pierogi on both sides for 2-3 minutes until golden brown.
Serve the pierogi hot with sour cream and sautéed onions.
