Chef John's Favorite Recipe of All Time

Ingredients

• 3 cups Mashed Potatoes (cooled, smooth)
• 200 g Farmer's Cheese (crumbled)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Cayenne Pepper (a few shakes)
• 2 tbsp Golden Butter (divided, melted)
• 1 medium Onion (finely chopped)
• 1 tbsp Water (for sealing dough edges)
• ½ cup Sour Cream (for garnish)
• 2 tbsp Fresh Chives (thinly sliced)
• 1 package Pierogi Dough Sheets (store‑bought, about 12 circles)

Instructions

1. Make the Filling

   In a mixing bowl combine the cooled mashed potatoes, crumbled farmer's cheese, salt, black pepper, cayenne, melted butter and the finely chopped onion. Mix until just combined; the mixture should be soft but not runny.

   Time: PT5M

2. Assemble the Pierogi

   Lay a pierogi dough circle on a lightly floured surface. Place about 2 tbsp of filling in the center, moisten the edge with a little water, fold over and press the edges together, creating a pleated seal.

   Time: PT15M

3. Boil the Pierogi

   Bring a large pot of salted water to a rolling boil. Gently drop the assembled pierogi in batches and cook for 2–3 minutes, or until they float to the surface.

   Time: PT3M

   Temperature: 100°C

4. Pan‑Fry for Golden Finish

   In a skillet melt a tablespoon of butter over medium‑high heat (about 350°F). Add the boiled pierogi and fry for 3–4 minutes per side, until golden brown and crisp.

   Time: PT5M

   Temperature: 350°F

5. Garnish and Serve

   Transfer the fried pierogi to a serving plate, dollop sour cream on top and sprinkle with sliced chives. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g