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Potato and Cheese Pan-Fried Pierogi Recipe

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Potato and Cheese Pan-Fried Pierogi
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Ingredients
23
Count
Nutrition
1422
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
  2. Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
  3. Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
  4. Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
  5. For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
  6. Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
  7. In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
  8. To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!
  9. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1421.58 Kcal (5952 kJ)
Calories from fat 469.08 Kcal
% Daily Value*
Total Fat 52.12g 80%
Cholesterol 125.66mg 42%
Sodium 690.21mg 29%
Potassium 850.07mg 18%
Total Carbs 195.93g 65%
Sugars 3.85g 15%
Dietary Fiber 9.47g 38%
Protein 40.14g 80%
Vitamin C 11.2mg 19%
Vitamin A 0.7mg 24%
Iron 3.7mg 21%
Calcium 142mg 14%
Amount Per 100 g
Calories 242.01 Kcal (1013 kJ)
Calories from fat 79.85 Kcal
% Daily Value*
Total Fat 8.87g 80%
Cholesterol 21.39mg 42%
Sodium 117.5mg 29%
Potassium 144.71mg 18%
Total Carbs 33.36g 65%
Sugars 0.66g 15%
Dietary Fiber 1.61g 38%
Protein 6.83g 80%
Vitamin C 1.9mg 19%
Vitamin A 0.1mg 24%
Iron 0.6mg 21%
Calcium 24.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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