• Cooking Time:
  • Servings:
  • Preparation Time:



  • Dough:
  • 4 eggs
  • 8oz sour cream
  • 4 cups flour
  • ¼ teas salt
  • Filling:
  • 5/6 medium potatoes
  • ¼ lb sharp cheddar chees (white)
  • Mint leaves (really, really fine)
  • Salt (to taste)
  • ½ lb butter
  • 2 onions


  • Peel and cut potatoes into chunks. Boil until soft and drain.
  • While potatoes are boiling, beat eggs and sour cream together. Gradually add flour and salt. Knead dough until soft but not sticky. Cover with a damp paper towel and set aside.
  • To hot, drained potatoes, add sharp cheese (cut into chunks to melt faster), mint and salt. Mix until smooth and cheese is melted.
  • Roll out dough about 1/8 inch thick on floured surface. Cut into squares approximately 3”x 3”. Drop a ball of potato mixture onto dough square and fold over. Pinch edges closed. (Dipping your finger in water will help seal the stubborn ones) Again, cover pierogies with a damp paper towel to keep dough from drying out.
  • In large dutch oven or stock pot, bring salted water to a boil. Reduce heat to medium/high (you just want a gentle boil here, if it’s too voracious, the pierogies may come apart). Place pierogies in water and boil until they float to the top, 5-10 minutes.
  • Drain and serve with melted butter and sautéed onions.

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved