RECIPES

Potato and Cheese Pierogi

Wisconsin Cheese Potato and Cheese Pierogi   Recipe
Active Time
45 Minutes
Servings
Makes
1 1/2 Dozen Pierogi

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Butterkase can be used in this recipe.

Instructions

  1. Combine flour and salt in a large bowl. Gradually stir in sour cream until blended.
  2. Turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth. Wrap dough in plastic wrap. Let rest for 30 minutes at room temperature.
  3. Combine the mashed potatoes, butterkäse, cheddar and chives in a large bowl. Season with salt and pepper to taste.
  4. Divide dough in half. Roll out each portion on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Cut with a floured 4-inch round biscuit cutter. Place heaping tablespoonful potato mixture onto half of one round. Moisten edges with water. Fold dough in half over filling; pinch edges tightly to seal. Crimp edges with the tines of a fork. Place pierogi on a baking pan dusted with flour. Repeat step with remaining dough and potato mixture. Cover and refrigerate pierogi until cooking.
  5. Melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add onion; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally, adding a tablespoon of water as necessary. Transfer onion to a bowl. Wipe out the pan.
  6. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pierogi in batches; cook for 7-10 minutes or until pierogi floats. Remove pierogi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining pierogi.
  7. Melt remaining butter in the same skillet over medium heat. Brown pierogi in butter on each side just before serving. Serve with the onion, bacon, sour cream and chives.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Like his father and grandfather, who immigrated from Switzerland at age 18, Master Cheesemaker Joe Widmer continues to craft Wisconsin Originals brick and traditional stirred-colby, as well as aged artisanal cheddars and butterkäse cheeses, following his grandfather’s golden rule: Take no shortcuts and accept nothing less than excellence.

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