Pecan Free Pierogies
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- 2 tbsp unsalted butter, softened
For the filling
- 1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- ¾ cup shredded cheddar cheese
- 2 tbsp unsalted butter
- ¼ cup sour cream
- salt and pepper, to taste
For pan-frying
- 4 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
For serving
- sour cream, for serving (optional)
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Make the filling: Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
- 2
Return the drained potatoes to the saucepan and set over low heat for 1 minute to steam off excess moisture. Remove from heat, then mash with the 2 tbsp butter and 1/4 cup sour cream until smooth with no lumps remaining. Fold in the shredded cheddar and season generously with salt and pepper. Set aside to cool to room temperature.
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