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Ingredients
Scale
- 6 cups all-purpose flour
- 2 large eggs beaten
- 6 tablespoons canola oil or vegetable oil
- 2 teaspoons salt
- 2 cups cold water divided
- 3 ¾ pounds baking potatoes
- 1 medium white onion finely diced
- ⅓ cup salted butter softened, divided
- 4 ½ cups shredded cheddar cheese finely shredded
- salt to taste
- white pepper to taste, or very fine black pepper
- 1 onion diced or thinly sliced
- 3 tablespoons salted butter or as needed for frying
- sour cream optional, for serving
Instructions
- In a large bowl, combine flour, eggs, oil, salt, and 1 ½ cups of cold water. Mix thoroughly until the dough comes together, adding more water if required.
- Transfer the dough to a flat surface and knead for about 4 to 5 minutes until it is smooth and pliable.
- Wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes, or up to 1 hour.
Notes
You can substitute potatoes with other fillings like sauerkraut or meats for variety.
To make shaping easier, keep your work surface and the dough flattened during preparation.
- Prep Time: 20 minutes
- Cook Time: 130 minutes
- Category: Main Dishes
- Method: Boiling and frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 pierogi
- Calories: 215
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg