4
3 ratings

Potato Cheese Pierogi

Patricia Stagich

You can now make your own pierogies! With Bisquick and a few other ingredients, these pierogies will be done in no time. Serve them with some applesauce or sour cream as a snack or a side dish. 

Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick

Ingredients

For the pierogi

  • 4 Cups Bisquick
  • 2 eggs
  • 1/2 Cup sour cream
  • 2/3 Cups warm water
  • 1 Teaspoon salt

For the potato-cheese filling

  • 2 Pounds Yukon Gold potatoes, peeled and cubed
  • 1 Cup grated sharp Cheddar cheese
  • 1 large onion, chopped
  • 4 Tablespoons unsalted butter
  • 4 Tablespoons unsalted butter
  • 1 large onion, chopped
  • Sour cream, for garnish

Directions

For the pierogi

Combine all ingredients and knead until well blended, about 5 minutes. 

You can either do this by hand or in your mixer fitted with a dough hook. Let dough rest 30 minutes covered with plastic wrap or a damp towel. 

Divide dough in 8 pieces and work 1 piece at a time, keeping remaining dough covered. Roll to 1/8 inch thickness (setting #5 on the pasta machine.)

Cut into 3-inch rounds.

Place a heaping tablespoon of filling into each round. Moisten the edges with water, fold over and press together to seal. Bring a large pot of lightly salted water to a boil. 

Add pierogi, without crowding and cook until pierogi float to the top. After they float to the surface, allow them to cook another 3 to 4 minutes. 

Drizzle with melted butter.

For the potato-cheese filling

Peel and cube potatoes. Cook in boiling salted water until tender just as you would do for mashed potatoes.

While potatoes are cooking, melt butter in skillet and fry onions until caramelized. 

Use half of the caramelized onions for the potato-cheese filling and the other half for the sauerkraut filling.

Drain potatoes, add half the onions and Cheddar cheese, and mix well. Add salt and pepper to taste. Let cool.

Sauté chopped onion in butter in a large pan until onions are soft.

Add pierogies and fry until lightly browned and heated through.

Nutritional Facts
Servings4
Calories Per Serving1022
Total Fat42g65%
Sugar6gN/A
Saturated24g100%
Cholesterol185mg62%
Protein31g62%
Carbs133g44%
Vitamin A356µg40%
Vitamin B120.6µg9.5%
Vitamin B61mg55%
Vitamin C50mg84%
Vitamin D1µgN/A
Vitamin E1mg6%
Vitamin K8µg10%
Calcium826mg83%
Fiber6g25%
Folate (food)136µgN/A
Folate equivalent (total)193µg48%
Folic acid34µgN/A
Iron12mg66%
Magnesium199mg50%
Monounsaturated11gN/A
Niacin (B3)11mg53%
Phosphorus1305mg100%
Polyunsaturated3gN/A
Potassium1697mg48%
Riboflavin (B2)2mg98%
Sodium1950mg81%
Thiamin (B1)0.9mg61.8%
Trans1gN/A
Zinc5mg30%