Potato and Cheese Pierogi

Ingredients and Weight:

• Potatoes, 2 lbs
• Onion, 1 large
• Butter, 1/2 cup
• All-purpose flour, 2 cups
• Eggs, 2 large
• Salt and black pepper, to taste
• Cheddar cheese, 1 lb, shredded
• Bacon, 1/2 cup, cooked and chopped (optional)

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2/5 (moderate)

Preparation Method Steps:

1. Peel and dice the potatoes. Boil them in salted water until tender. Drain and reserve.
2. Sauté the onion in butter until translucent.
3. Mash the potatoes with a fork or potato masher. Add the onion, eggs, salt, and pepper.
4. Form the dough by combining the flour and a pinch of salt in a large bowl. Gradually add water until the dough forms a ball. Wrap the dough in plastic wrap and let it rest for 30 minutes.
5. Divide the dough into walnut-sized balls. Roll out each ball into a thin circle.
6. Place a spoonful of the potato mixture in the center of each circle. Top with shredded cheese and bacon (optional).
7. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.
8. Heat a large pot of salted water. Drop the pierogi into the boiling water and cook for 5-7 minutes, or until they float.
9. Serve hot with your favorite toppings, such as sour cream, onion, or bacon.

Nutritional Information:

One serving (3 pierogi) contains approximately:

• Calories: 350
• Fat: 15g
• Saturated fat: 5g
• Cholesterol: 50mg
• Carbohydrates: 40g
• Protein: 20g

Dish Characteristics:

• Soft and chewy dough
• Creamy and flavorful potato filling
• Golden brown color
• Served with various toppings

User Comments:

• "These pierogi are absolutely delicious! The dough is so tender and the filling is a perfect balance of potato and cheese."
• "I love that they're easy to make and can be customized with different fillings and toppings."
• "The bacon adds a nice smoky flavor to these pierogi."
• "These are a great party food or side dish for a special occasion."

Special Precautions and Tips:

• Be careful not to overwork the dough, as this will make it tough.
• Allow the pierogi to cool slightly before serving, as they will be very hot inside.
• If you don't have time to boil the potatoes, you can use instant mashed potatoes instead.
• You can also fry the pierogi for a crispy exterior.