Cheddar and Potato Perogies

pan-fried pierogi with sour cream and scallions

Delicious, pillowy pockets of dough filled with potato, cheese and anything else you feel like adding, fried in butter and served with sour cream. Great to make in quantity and freeze.

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Course Main Course

Servings perogies

Ingredients

Dough

4 1/2 cups all purpose flour
2 tsp salt
2 cups yogurt or sour cream
2 large eggs
1 Tbsp water (as needed)

Filling

5 russet potatoes roughly cubed
1 1/2 cups cheddar grated
Salt and pepper to taste

Additions to Filling

2 Tbsp scallions chopped
4 cloves roasted garlic minced
2 Tbsp dijon mustard
1 tsp cayenne pepper
1 tsp paprika
leftover turkey shredded

To Serve

sour cream
scallions chopped