Crisp-tender dough packets stuffed with tender mashed Idaho® potatoes, onions and cheese. Top with sour cream for the ultimate delicious indulgence!
3 cups all-purpose flour plus more for flouring your work surface
1½ teaspoons salt
¾ cup water
2 pounds Idaho® potatoes, peeled and cut into 1 ½ inch pieces
2 tablespoons unsalted butter
1 large white onion, peeled and finely chopped (1 ½ cups)
6 scallions, white and tender green parts only, finely chopped (chop dark green parts and use for a garnish)
4 ounces sharp white cheddar cheese, grated (substitute Farmer cheese for milder flavor)
fresh ground black pepper
4-6 tablespoons canola or other cooking oil
1½ cups sour cream for serving
baking sheet lined with parchment paper
cookie cutter or biscuit cutter about 3 ½ inches in diameter
Mix dough ingredients: flour, eggs, salt and water, in a large bowl. Knead dough on a flat, lightly floured surface for 6-7 minutes. Let dough rest in the bowl covered with plastic wrap, for 30 minutes while you make the filling.
Place potatoes and 1 teaspoon of salt in a large pot and cover with cold water by an inch. Bring to a boil and cook for 15 minutes or until potatoes are very tender. Drain, and mash in a large bowl.
Melt butter in a skillet over medium heat. Cook onions, stirring occasionally, for 4-5 minutes, until translucent and just starting to brown. Add onions to the bowl with the potatoes. Add chopped scallions, cheese, 1 teaspoon of salt and ½ teaspoon of pepper. Stir thoroughly.
Have your lined baking sheet and a small bowl of water nearby. Roll dough out on a flat, lightly floured surface, into a very thin sheet, about ¼ inch thick. Cut as many circles as you can into the dough with the cookie cutter. Lift a circle of dough. Scoop a scant tablespoon of filling into the middle, fold over and pinch the edges firmly to seal. Repeat with remaining dough. If the dough seems dry, dip your finger in the water bowl and moisten the edge before folding and sealing. Place each pierogi on the baking sheet, being careful not to let them touch. Move quickly to the next step before the dough starts to get sticky.
Bring a large pot of salted water to a boil. Drop pierogi into the pot one at a time until you’ve added half of them. Cook for 8 minutes. Transfer with a mesh strainer or slotted spoon back to the parchment-lined pan. Repeat with the remaining pierogi.
Heat 2 tablespoons oil in a large skillet. Add as many pierogi as will fit in a single layer. Brown pierogi for about 1 minute on each side. Repeat with remaining pierogi, adding more oil, as needed.
Season pierogi with salt and pepper, to taste. Serve with sour cream and chopped scallion greens.