Chef John's Potato and Cheese Pierogi

Ingredients and Weight:

• Russet potatoes, 2 lbs
• All-purpose flour, 2 cups plus more for dusting
• Cottage cheese, 1 lb
• Sharp cheddar cheese, 1/2 cup
• Green onions, 1/4 cup chopped
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

20 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Peel and boil the potatoes until tender. Drain and mash the potatoes.
2. In a large bowl, combine the mashed potatoes, flour, cottage cheese, cheddar cheese, green onions, salt, and pepper. Mix until well combined.
3. On a lightly floured surface, roll out the dough to a thickness of 1/8 inch.
4. Cut out 3-inch circles from the dough.
5. Place a spoonful of the potato and cheese filling in the center of each circle.
6. Fold the dough over the filling and seal the edges by crimping with a fork.
7. Bring a large pot of salted water to a boil. Add the pierogies and cook for 5-7 minutes, or until they float to the top.
8. Remove the pierogies from the pot and drain on paper towels.
9. Serve warm with sour cream, butter, or your favorite dipping sauce.

Nutritional Information:

(Per pierogi)

• Calories: 120
• Fat: 5g
• Saturated fat: 2g
• Cholesterol: 15mg
• Sodium: 150mg
• Carbohydrates: 15g
• Protein: 3g

Dish Characteristics:

• Golden brown and crispy exterior
• Cheesy and flavorful interior
• Comforting and satisfying
• Perfect for a hearty meal or appetizer

User Comments:

• "These pierogies are absolutely delicious! The potato and cheese filling is so creamy and flavorful, and the dough is perfectly crispy."
• "I love that these pierogies are so easy to make. I can whip up a batch in no time."
• "These pierogies are the perfect comfort food. They're so warm and satisfying."
• "I've tried many different pierogi recipes, but these are by far my favorite. The combination of potato and cheese is unbeatable."
• "These pierogies are a hit with my family and friends. They're always the first thing to disappear at any party."

Special Precautions and Tips:

• Make sure to drain the potatoes well before mashing them. Excess moisture will make the dough too sticky.
• If the dough is too sticky, add more flour 1 tablespoon at a time until it becomes workable.
• If the dough is too dry, add a little water 1 tablespoon at a time until it comes together.
• Be careful not to overcook the pierogies. They should be cooked until they float to the top, but not so long that they become mushy.
• Pierogies can be frozen for up to 2 months. To reheat, boil them for 3-4 minutes, or until they're heated through.