Mozzarella and Potato Pierogies

These little Polish dumpling are so easy to make and so versatile you can fill them with so many options. I just had some leftover mashed potatoes and mozzarella. But they are great to make ahead of time and keep in the freezer, so you can pull them out whenever you need a last minute meal.

Ingredients

Dough

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 egg
• 1/2 cup sour cream
• 4 tbsp. unsalted butter, room temperature

Filling

• 1 cup warm mashed potatoes
• 1 cup shredded mozzarella

To Finish

• 4 tbsp. butter
• 2 tbsp. fresh chives
• fresh cracked black pepper

Directions

To make the dough, in a large bowl combine the flour and salt together. Then mix in the egg, sour cream and using your hands mix in the room temperature butter. The dough will start out shaggy, but work it all together and then knead just until a smooth dough forms.

Wrap the dough in plastic wrap and let sit in the fridge too chill for at least 30 minutes.

For the filling- In a medium bowl mix together the warm mashed potatoes and cheese until smooth and the cheese is almost melted.

To form- On a floured surface, cut the dough in half and roll out to a 1/8 inch round circle. Using a 2 inch round cutter, cut circles on the dough and place about 1 1/2 tsp. of the filling in each center. Fold the dough in half creating a half moon, and crimp the edges with a fork. Then continue with the remaining dough. At this point they can either be cooked, refrigerated overnight or frozen.

To assemble, bring a large pot of salted water to boil. Cooking the Pierogies in batches so they don’t stick, place in the water until they float. The cooking time all depends on if they are fresh or frozen.

In a saute pan melt butter and place the pierogies, 3-4 at a time into the butter and let cook for 2-3 minutes until the bottoms get golden and crisp. Continue with the rest of the Pierogies. Spoon more browned butter over the top and a sprinkle of fresh chives. Enjoy!