Potato & Cheese Pierogi
A delicious appetizer with a secret ingredient–your leftover mashed potatoes!
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Ingredients
Dipping Sauce
1 cup sour cream
1 tablespoon chopped fresh dill weed
1
2 teaspoon garlic powder or saltDough
2 1
4 cups all-purpose flour1 cup sour cream
2 tablespoons Land O Lakes® Butter, softened
1 large Land O Lakes® Egg (yolk only)
Filling
1 3
4 cups cold mashed potatoes3 ounces (3 Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
4 cup)
4 quarts water
1 tablespoon salt
Filling
3 to 4 tablespoons Land O Lakes® Butter
How to make
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STEP 1
Combine all dipping sauce ingredients. Cover; refrigerate until serving time.
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STEP 2
Combine all dough ingredients in bowl; beat on medium speed until well mixed. Knead dough 3-5 minutes on lightly floured surface, adding additional flour as needed to form soft and pliable dough. Cover; let rest 10 minutes.
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STEP 3
Place mashed potatoes and cheese into bowl; mix well. Set aside.
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STEP 4
Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place 1 heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.
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STEP 5
Bring water and salt to a boil in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.
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STEP 6
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add half of pierogies. Cook, turning once, 6-10 minutes or until golden brown. Remove from pan; keep warm. Repeat with remaining butter and pierogies.
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STEP 7
Serve with dipping sauce.
And don't forget to tag us @landolakesktchn.
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