A delicious appetizer with a secret ingredient – your leftover mashed potatoes!
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1 cup sour cream
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder or salt
2 1/4 cups all-purpose flour
2 tablespoons Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only)
1 3/4 cups cold mashed potatoes
3/4 cup shredded sharp Cheddar cheese
4 quarts water
1 tablespoon salt
3 to 4 tablespoons Land O Lakes® Butter
Combine all dipping sauce ingredients. Cover; refrigerate until serving time.
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.
Place mashed potatoes and cheese into bowl; mix well. Set aside.
Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.
Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.
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.
Serve with dipping sauce.
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