Potato Cheese Pierogi

Potato Cheese Pierogi
3.6 from 5 ratings
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
potato cheese pierogi
  • 4 cup bisquick
  • 2 eggs
  • 1/2 cup sour cream
  • 2/3 cup warm water
  • 1 teaspoon salt
  • potato-cheese filling
  • sour cream, for serving
  • sauteed onions, for serving
  • 2 pound yukon gold potatoes, peeled and cubed
  • 1 cup grated sharp cheddar cheese
  • 1 large onion, chopped and divided
  • 1/2 cup unsalted butter, divided
  1. Combine all ingredients except filling and knead until well blended, about 5 minutes. You can either do this by hand or in your mixer fitted with a dough hook.
  2. Let dough rest 30 minutes covered with plastic wrap or a damp towel. Step 3: 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.)Step 4: Cut into 3-inch rounds.Step 5: 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. Step 6: 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. Step 7: Drizzle with melted butter or finish by searing in a pan.
  3. Peel and cube 2 pounds potatoes. Cook in boiling salted water until tender just as you would do for mashed potatoes.Step 2: While potatoes are cooking, melt 1/2 cup butter in skillet and fry onions until caramelized. Reserve half of the onions for serving.Step 3: Drain potatoes, add half the onions and Cheddar cheese, and mix well. Add salt and pepper to taste. Let cool.