Potato Cheese Pierogi

Potato Cheese Pierogi
Staff Writer
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

4
Servings
532
Calories Per Serving
Deliver Ingredients

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

Total Fat
16g
23%
Sugar
49g
54%
Saturated Fat
5g
21%
Cholesterol
16mg
5%
Carbohydrate, by difference
93g
72%
Protein
8g
17%
Vitamin A, RAE
147µg
21%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
156mg
16%
Choline, total
14mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
99µg
25%
Iron, Fe
5mg
28%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
185mg
26%
Selenium, Se
4µg
7%
Sodium, Na
608mg
41%
Water
232g
9%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.