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–+ servings
Pierogi Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Homemade Potato and Cheese Pierogies Pan-Fried in Pierogi Olive Oil Blend

Golden homemade pierogies with creamy potato and cheese filling get pan-fried in Pierogi Infused Olive Oil Blend for crisp edges, savory flavor, and a cozy, satisfying finish.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizers, Dinner, Side Dishes
Cuisine: American Classics, Eastern European, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 3 tablespoons water plus more as needed
  • 2 tablespoons unsalted butter
  • 2 medium russet potatoes peeled and cut into chunks
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Pierogi Infused Olive Oil Blend
  • 1 tablespoon unsalted butter
  • 1 small yellow onion thinly sliced
  • 1 tablespoon Pierogi Infused Olive Oil Blend for finishing
  • 1 tablespoon chopped fresh chives optional
  • Sour cream for serving

Equipment

  • 1 Large pot For boiling the pierogies
  • 1 Large skillet For pan-frying and onions
  • 2 Mixing bowls One for dough, one for filling
  • 1 Rolling pin For rolling the dough evenly
  • 1 3-inch Round Cutter Or a glass
  • 1 Slotted Spoon For removing boiled pierogies
  • 1 potato masher For the filling
  • 1 set Measuring cups and spoons For accurate portions

Method
 

Instructions
  1. 1. Boil the potatoes in salted water until tender, then drain well and mash until smooth.
  2. 2. Stir the butter, cheddar cheese, grated onion, salt, and black pepper into the warm potatoes, then set the filling aside to cool slightly.
  3. 3. Whisk the flour and salt together in a large bowl. Add the egg, sour cream, and water, then mix until a dough forms.
  4. 4. Knead the dough briefly on a lightly floured surface until smooth, adding a little more water if the dough feels too dry. Cover and rest for 20 minutes.
  5. 5. Roll the dough out to about 1/8 inch thick and cut into 3-inch circles.
  6. 6. Place about 1 tablespoon of filling in the center of each circle, fold into a half-moon, and press the edges firmly to seal.
  7. 7. Bring a large pot of salted water to a gentle boil. Cook the pierogies in batches until they float and the dough is tender, about 3 to 4 minutes. Remove with a slotted spoon and drain well.
  8. 8. Heat the Pierogi Infused Olive Oil Blend and butter in a large skillet over medium heat. Add the sliced onion and cook until softened and lightly golden.
  9. 9. Add the cooked pierogies in a single layer and pan-fry until the bottoms are crisp and golden, about 2 to 3 minutes per side.
  10. 10. Drizzle with the remaining Pierogi Infused Olive Oil Blend, top with chives if using, and serve warm with sour cream.

Notes

For the best texture, boil the pierogies first so the dough cooks through, then finish them in the skillet for crisp edges and a savory golden surface. If the dough dries out while you work, keep it covered between rounds.

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