Cheesy Potato Pierogi with Steamed Greens & Sour Cream
A speedy 20-minute take on classic Polish pierogi filled with a comforting mixture of canned potatoes, cheddar cheese, and fresh chives. Served over a bed of steamed greens tossed with chopped walnuts, dill, olives, and a tangy sour cream base.
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🍳 Cooking Flow
Make dough with flour, salt, and potato tin liquid; knead, divide into 4 balls, and rest. → Mash drained tinned potatoes with cheddar, chives, salt, and pepper to form the filling. → Roll dough rounds, fill with potato mixture, and seal tightly with water. → Boil pierogi in a pot while steaming chopped greens in a colander on top for 6 minutes. → Plate seasoned sour cream, toss steamed greens with chopped nuts, olives, and herbs, top with pierogi, and garnish.
Cooking Steps
Brief Cooking Order
Make dough with flour, salt, and potato tin liquid; knead, divide into 4 balls, and rest. → Mash drained tinned potatoes with cheddar, chives, salt, and pepper to form the filling. → Roll dough rounds, fill with potato mixture, and seal tightly with water. → Boil pierogi in a pot while steaming chopped greens in a colander on top for 6 minutes. → Plate seasoned sour cream, toss steamed greens with chopped nuts, olives, and herbs, top with pierogi, and garnish.
Introduction
A speedy 20-minute take on classic Polish pierogi filled with a comforting mixture of canned potatoes, cheddar cheese, and fresh chives. Served over a bed of steamed greens tossed with chopped walnuts, dill, olives, and a tangy sour cream base.
Step 1
In a mixing bowl, combine 100g of plain flour, a small pinch of sea salt, and 50ml of starchy liquid from the tinned potatoes. Mix into a dough and knead on a board for 1–2 minutes until smooth. Divide into 4 equal balls and set aside to rest.
Step 2
Drain the canned potatoes into a colander, then transfer the potatoes into a bowl. Add 60g of grated cheddar cheese, a generous amount of finely chopped chives (reserving some for dressing and garnish), salt, and pepper. Crush and mix thoroughly with your hands until well combined.
Step 3
Dust a clean work surface with flour. Roll each dough ball into a round disk just under 0.5 cm thick. Divide the cheesy potato mixture evenly among the 4 rounds. Wet the edges with a damp finger, fold over the filling, and press the edges firmly to seal tightly.
Step 4
Bring a large pot of water to a boil. Cut 1/2 head of broccoli into small florets. Strip the leaves off the cavolo nero or chard stalks and roughly tear them. Place the prepared greens into a colander that fits neatly over the pot.
Step 5
Carefully lower the sealed pierogi into the boiling water. Place the colander containing the greens directly on top of the pot, cover with a bowl or lid to trap the steam, and cook for 6 minutes.
Ingredients List
Important Notes
Using the starchy water from canned potatoes acts as a binder and adds flavor to the quick dough without needing eggs or resting for long periods.
Tinned potatoes save significant cooking time as they are already pre-cooked and soft enough to crush by hand.
Ensure the pierogi edges are sealed completely to prevent the cheese and potato filling from leaking out into the boiling water.
Steaming the vegetables directly above the boiling pierogi saves both energy and time by cooking two components simultaneously.
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