Pierogi with Potato, Mozzarella & Queso Verde Seasoning

Pierogi with Potato, Mozzarella & Queso Verde Seasoning

Recipe: Natallia Nice

Ingredients

Dough

  • 2½ cups All-Purpose Flour
  • 1 tsp Salt
  • 3½ tbsp Butter, melted
  • ½ cup + 1 tbsp Water 
  • 1 large Egg

Filling

  • 1 lb 2oz Potatoes (about 3 medium potatoes)
  • 2 tbsp Butter
  • 1 cup Mozzarella Cheese, shredded
  • LifeSpice Queso Verde seasoning (to taste)

Toppings

  • Butter (for frying)
  • Chopped Chives
  • Bacon Bits
  • Sour Cream

Method

  1. In a large bowl, mix flour and salt. Add melted butter, water, and egg.
  2. Stir until a dough forms, then knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
  3. Boil potatoes until tender, then mash. Mix in butter and shredded mozzarella while warm. Season with Queso Verde to taste. Let cool slightly before filling.
  4. Roll out dough to about 1/8 inch thick. Cut into 3-inch circles.
  5. Place a spoonful of filling in the center. Fold over and pinch edges tightly to seal.
  6. Bring a large pot of salted water to a boil.
  7. Drop pierogi in batches; cook until they float (about 3–4 minutes). Drain and let them dry slightly.
  8. Melt butter in a skillet and fry pierogi until golden brown.
  9. Serve hot with chives, bacon bits, and sour cream.