Potato & Cheese Pierogi

• Vegetarian

• Produce

  • 1 tbsp Dill weed, fresh
  • 1 3/4 cups Mashed potatoes

• Refrigerated

  • 1 Land o lakes egg, large
  • 1 Land o lakes egg (yolk only, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Garlic powder or salt
  • 1 tbsp Salt

• Dairy

  • 3/4 cup Cheddar cheese, sharp
  • 5 tbsp Land o lake butter
  • 2 cup Sour cream

• Liquids

  • 4 qt Water

Found on landolakes.com

Description

Directions

• Combine all dipping sauce ingredients. Cover; refrigerate until serving time. Combine all dough ingredients in bowl; beat on medium speed until well mixed. Knead dough 3-5 minutes on lightly floured surface, adding additional flour as needed to form soft and pliable dough. Cover; let rest 10 minutes. Place mashed potatoes and cheese into bowl; mix well. Set aside. Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add half of pierogies. Cook, turning once, 6-10 minutes or until golden brown. Remove from pan; keep warm. Repeat with remaining butter and pierogies.Serve with dipping sauce.

Nutrition