Ingredients

2 cups (250g) all-purpose flour

1 large egg

1/2 cup (120ml) sour cream

1/4 cup (60ml) water

1/4 tsp salt (for dough)

2 medium sweet potatoes, peeled and boiled until soft

1 cup (120g) shredded cheddar cheese

1/4 tsp salt (for filling)

1/2 tsp black pepper

1/4 tsp nutmeg (optional)

Butter (for frying)

Sour cream (for dipping)

Chopped chives or parsley (optional, for garnish)

Instructions

Step 1: In a mixing bowl, combine the all-purpose flour and 1/4 tsp salt.

Step 2: Add the egg, sour cream, and water. Mix until a shaggy dough forms.

Step 3: Transfer the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough feels sticky.

Step 4: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 5: While the dough rests, mash the cooked sweet potatoes in a bowl until smooth.

Step 6: Add the shredded cheese, 1/4 tsp salt, black pepper, and nutmeg if using. Mix well.

Step 7: Set the filling aside to cool completely before using.

Step 8: After resting, roll out the dough on a floured surface until about 1/8-inch (3mm) thick.

Step 9: Use a pastry cutter or glass to cut out circles approximately 3 inches (7.5cm) in diameter.

Step 10: Place a small spoonful of filling in the center of each dough circle.

Step 11: Fold the dough over the filling to form a half-moon shape.

Step 12: Press the edges firmly and crimp with a fork to seal.

Step 13: Boil a large pot of salted water and drop the pierogi in batches. Cook for 2-4 minutes until they float to the surface.

Step 14: Transfer cooked pierogi to a plate lined with paper towel to drain.

Step 15: Heat a skillet over medium heat and melt 2 tablespoons of butter.

Step 16: Fry the pierogi until golden brown and slightly crispy on both sides, about 2 minutes per side.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying over medium heat or gently boiling until warmed through. Pierogi can also be frozen uncooked; place them on a baking sheet to freeze individually before transferring to a bag. Cook from frozen, adding a minute or two to the boiling time.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, feta, or farmer’s cheese depending on your preference.

How do I prevent the pierogi dough from sticking?

Keep your work surface and rolling pin lightly floured, and don’t hesitate to dust the dough itself with a little flour as needed during rolling and shaping.