photo by rgraham1926

Cheddar & Chive Potato Pierogies

A Hearty, Potato stuffed dumpling sauteed and usually served with sour cream and Kielbasa.

"These were really good! I need some practice on the dough (mine was a little doughy) - but the filling was delicious!" - Crock2579

Yield: 4 Servings Ready in 1 hours, 30 minutes

Cuisine: PolishMain Ingredient: Potatoes

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Verified by Tammylucas

Original recipe makes 4 Servings

For the Filling:

3 Yukon Gold Potatoes; Microwaved, or Baked until soft

4 ozCream Cheese; Softened

4 TablespoonsDried Chives

1/4 CupButter; Softened

1 CupCheddar Cheese; Shredded

For the Dough:

4 ozCream Cheese; Softened

2 TablespoonsButter; Melted

2 CupsFlour

1 teaspoonSalt

1/2 CupMilk; Lukewarm,

1 Egg

Serve with:

Kielbasa; Sliced & Sauteed

1/4 CupButter; For Sauteing Pierogies

Cheddar & Chive Potato Pierogies Preparation

1. Combine Potatoes, Butter, Cream Cheese, Chives & Cheddar and smash together well to make filling and set aside.

2. Combine Flour, Salt, Cream Cheese, Melted Butter, Egg & Milk and Knead into a smooth dough on a floured surface. Roll out into a thin layer about 1/8' to 1/16.' Needs to be thin enough to boil quickly, but not break when stuffing them. Cut into circles with a biscuit cutter and stuff middle with filling making half circles and place on a sheet of wax paper to keep them from sticking together & set aside.

3. Boil Pierogies until they float to the surface a few minutes then set aside on a cutting board to dry about a minute before Sauteing in Butter.

4. Saute Kielbasa and Serve together with Sour Cream.