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Pierogies are a beloved staple in many Eastern European cuisines, celebrated for their comforting nature and versatility. These delightful dumplings are typically made from unleavened dough and filled with a variety of ingredients, ranging from savory potatoes to sweet fruits. Their cultural significance extends far beyond mere sustenance; pierogies are often associated with family gatherings, celebrations, and traditions passed down through generations. With each bite, they evoke a sense of nostalgia and warmth, making them a favorite among both young and old.

Classic Potato Cheddar Pierogies

Discover the heartwarming world of homemade Cheesy Delight Pierogies with this simple and rewarding recipe. These beloved Eastern European dumplings combine a creamy filling of potatoes and sharp cheddar cheese wrapped in tender dough. Perfect for family gatherings or cozy dinners, making pierogies from scratch is a fun culinary adventure that brings loved ones together. Join in the tradition and enjoy every comforting bite of these cheesy delights!
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Ingredients
  

Dough:

2 cups all-purpose flour

1 large egg

1/2 cup water (warm)

1 tsp salt

2 tbsp sour cream (optional, for extra richness)

Filling:

2 cups potatoes (peeled and diced)

1 cup sharp cheddar cheese (grated)

1 small onion (finely chopped)

2 tbsp butter

Salt and pepper to taste

Optional: Fresh chives or parsley (for garnish)

For Cooking:

Water (for boiling)

2 tbsp butter (for sautéing)

Instructions
 

Make the Dough:

    - In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg.

      - Slowly mix in the warm water and sour cream (if using) until a dough starts to form.

        - Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

          Prepare the Filling:

            - In a pot, boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.

              - In a skillet over medium heat, melt the butter and sauté the chopped onion until golden brown, about 5-7 minutes.

                - In a mixing bowl, mash the potatoes and mix in the sautéed onions, grated cheddar, salt, and pepper. Let the filling cool.

                  Assemble the Pierogies:

                    - Roll out the dough on a floured surface to about 1/8 inch thick. Use a round cutter or a glass to cut out circles (about 3 inches in diameter).

                      - Place a spoonful of the filling in the center of each dough round. Be careful not to overfill.

                        - Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, and use a fork to crimp for extra security.

                          Cook the Pierogies:

                            - Bring a large pot of salted water to a gentle boil. Add the pierogies in batches, being careful not to overcrowd the pot.

                              - Cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and drain.

                                Sauté the Pierogies:

                                  - In a large skillet, melt butter over medium heat. Add the boiled pierogies and cook until golden brown on both sides, about 3-4 minutes.

                                    - Optionally, sprinkle with fresh chives or parsley before serving.

                                      Serve:

                                        - Place the sautéed pierogies on a serving platter. Enjoy them topped with sour cream or your favorite dipping sauce.

                                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6