Looking for a delicious and satisfying vegetarian meal? Look no further than this recipe for potato cheese Pierogi! These pillowy dumplings filled with creamy mashed potatoes and melted cheese are a beloved staple in Eastern European cuisine, and with this vegetarian twist, they're perfect for anyone looking for a meat-free option and are perfect comfort food. And when served with a dollop of sour cream with all that buttery flavor, they're absolutely irresistible. So whether you're a vegetarian looking for a tasty dinner option or simply a fan of Pierogi, this recipe is sure to become a new favorite.

Made with simple ingredients like potatoes, flour, and cheese, these Pierogi are surprisingly easy to whip up at home and are a great way to use up any leftover mashed potatoes you might have on hand. Plus, with their soft, doughy exterior and savory filling, they're sure to be a hit with everyone at your table. So why not give this vegetarian potato cheese pierogi recipe a try and taste for yourself just how delicious they can be! So if you're looking for a hearty, satisfying vegetarian dish that's sure to impress, give these potato cheese Pierogis a try.

Happy Cooking!

Servings: 20-25 pcs 

Prep Time: 30-40 mins

Cooking time: 30-40 minutes

Chilling Time: 1 hour

Total Time: 2-3 hours

Ingredients: 

For the dough:

• 2 cups flour 

• 1/2 tsp Salt

• 1/2-2/3 cup room temp water 

For the filling:

• 1.5 tbsp butter

• 3 medium yellow onions cut into thin slices

• 280g golden potatoes 

• 8 oz Farmers cheese; see notes for substitutions

• 2 cups Cheddar cheese shredded

• 1-2 tsp Salt as per taste

• 1/2 tsp black Pepper

For pan frying & serving: (about 7-8 of them)

• 1.5 Tbsp good quality Butter

• 3 tbsp sour cream

• 2 tbsp chopped chives

• 1 tsp chili flakes

Directions: For Pierogis I like to caramelize the onion first then boil the potatoes, then make the dough and let it rest and when the potatoes cool make the filling. Once the dough has rested, roll, shape and cook them.

Caramelizing onions:

1. Put a pan on low-medium heat and add butter.

2. Add sliced onions and saute for 20-30 mins. Add salt and mix as it starts becoming translucent.

3. The onions will start caramelizing and become golden brown as they cook on low heat.

4. Keep about 1/4th aside for the garnish and the rest for the filling.

Potatoes:

1. Peel potatoes and cut them into cubes.

2. Put water to boil in a saucepan and salt it well.

3. Add potato cubes when the water boils and cook the potatoes till fork tender.

4. Drain and transfer it to a mixing bowl to cool.

For the dough:

1. In a bowl, add flour and salt and mix.

2. Add water and start mixing to form a shaggy dough and then start kneading. Add 1-2 tbsp more water as needed. Knead the dough till it is smooth.

3. Cover the dough with a damp towel. Let it rest for 30-45 mins.

Filling:

1. Once the potatoes are cooled, use a fork to mash them.

2. Add the farmers’ cheese, caramelized onions, cheddar cheese, salt, pepper, and mix. Mix well till combined. Keep aside

Shaping:

1. Divide the dough into 4 divisions.

2. Roll out each division thin into a long rectangle. It should be about 1/8th inch so it’s not too thick.

3. Cut circles from the rolled-out dough.

4. Place about 1-1.5 tbsp of filling as a semi-circle in each circle leaving space from the edge.

5. Fold the circle into a semi-circle. Press down the edges and seal & shape it. Press the dough all around and make sure it’s sealed.

6. Repeat till all the dough and filling are used up.

7. You can freeze the shaped uncooked pierogis for later.

Cooking and serving:

1. Boil water in a saucepan with salt. Once it's boiling, add the pierogis.

2. Boil till cooked through. Once it is cooked, the pierogis will float to the top. It will take about 3-4 mins.

3. Place a pan on low-medium heat ad add butter. Once warm, place the boiled pierogis in the pan and cook. Flip and cook both sides till they’re golden and slightly crispy.

4. Place the warm cooked pierogis on a plate and drizzle a little of the butter on it.

5. Place dollops of sour cream on the pierogis. Spread the reserved caramelized onions over the pierogies. Sprinkle chopped chives on the sour cream and sprinkle chili flakes.

6. Serve warm and enjoy!

Notes/Tips:

• Farmers cheese- It is a variant of cottage cheese so if you can’t find farmers’ cheese then you can use cottage cheese and a few drops of lemon. You can also use 3/4th of the amount of the farmer’s cheese as ricotta instead.

• Make sure you roll the dough out thin.

• Be sure to seal the pierogis shut.

• You can freeze the pierogis and keep them for the future. It will be good in an airtight box for 2-3 months.

• I like to use good European butter while pan-frying.

• Be sure both sides are golden and crisp up.

• Don’t skip the garnishes, it really makes it