Pierogi with potato, cheese and Hungarian sausage

You don’t have to be eastern European to love this ultimate comfort food. I grew up making pierogi with potato, cheese and bacon bits filling. Steam it and serve with sour cream. They are good on next day as well; just warm it up by frying quickly on the pan. You could make it with different fillings but one of my favorite ones are mushroom, sauerkraut, meat and potato or sausage and potato. Give it a try 🙂 

Filling: 5 medium potatoes, 1 Hungarian sausage, 2 tsp olive oil, chopped onion and garlic to your taste, 1/3 cup grated gruyere cheese (use any cheese you like), salt, pepper and oregano, 1 tbsp butter.
Dough: 2 ½ cups flour, ½ tsp salt, ¼ cup sour cream, 1 egg, 2/3 cup water.

Boil potatoes and, meantime, brown onion and garlic in olive oil on medium-love for a few minutes. Once potatoes are tender, drain and mush it, adding onion and garlic, cheese, finely chopped sausage, butter, salt, oregano and pepper to taste. Let it cool.

Prepare the dough. Start by combining flour and salt in a bowl. Make a well and add sour cream, egg and water, combining with a spoon. Place on a well-floured surface and knead for 5 minutes until smooth. Cover with towel and let it rest for 10 minutes. Prepare large pot with water to boil pierogi. Divide the dough into thirds. Roll each section into 3 mm thick. Cut 3 inch circles and fill each circle with about 1 tbsp of potato mix. Fold into a half moon shape and pinch edges tightly. Repeat until all dough and filling used. Place pierogi on a paper towel sprinkled with flour.

Place pierogi in boiling salted water, stirring at first to keep them separated, and cook for about 3-4 minutes until they rise to the top. Remove to a serving bowl and brash it with melted butter. Serve with fresh chopped parsley (or dill) and sour cream. Enjoy!


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