Classic Cheddar Cheese & Onion Pierogies

Clock Icon 1 hour 15 minutes |
Servings: 40 Pierogies |
Prep: 40 minutes |
Cook: 35 minutes

Classic Cheddar Cheese & Onion Pierogies

Clock Icon 1 hour 15 minutes
Servings: 40 Pierogies
Prep: 40 minutes
Cook: 35 minutes

Classic Cheddar Cheese & Onion Pierogies

Clock Icon 1 hour 15 minutes
Servings: 40 Pierogies
Prep: 40 minutes
Cook: 35 minutes

Ingredients

Ingredients

Pierogi Dough

  • 2 1/2 cups all-purpose flour (625 mL)
  • 1/4 tsp salt (1 mL)
  • 1 Countryside Farm Vita Egg, beaten (1)
  • 1 cup low fat sour cream (250 mL)
  • 3 Tbsp canola oil (45 mL)

Cheddar Cheese & Onion Filling

  • 2 medium yellow potatoes, peeled, cooked and mashed (2)
  • 2 Tbsp canola oil (30 mL)
  • 1 small onion, finely chopped (1)
  • 1 1/2 cups shredded old Cheddar cheese (375 mL)
  • 1/4 tsp salt (1 mL)
  • 1/4 tsp pepper (1 mL)

Method

Dough

  1. In large bowl, whisk together flour and salt.
  2. In separate bowl, whisk together egg, sour cream and canola oil until well mixed.
  3. Add liquid ingredients to dry ingredients. Gently mix ingredients together.
  4. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7-8 times to form a soft ball.
  5. Do not over-work the dough or it will be tough.

Filling

  1. Cook potatoes and set aside.
  2. In small frying pan, heat canola oil over medium heat. Add onion to the pan and cook onion for about 5 minutes, or until onions have softened.
  3. Add to potato, along with shredded cheese and salt & pepper.
  4. Set aside to cool.

Assembly

  1. Divide the dough in half.
  2. Roll out each half of the dough to 1/8″ (0.5 cm) thickness. Cut the dough with a 3″ (8 cm) round cutter. Line baking sheet with parchment paper.
  3. Place about 1 Tbsp (15 mL) filing on each round. Lightly moisten edge of half of the round with water and fold over filling.
  4. Pinch edges together to seal. Repeat with remaining dough and filling.
  5. Place pierogies on parchment paper, while preparing them, and keep covered with a slightly moist towel, until ready to cook.
  6. Cook pierogies in boiling salted water, in batches. Stir gently, until pierogies float, about 2-3 minutes. Do not over-cook or dough will be tough.