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Cheese Stuffed Dumplings Recipe

Photo source: Grandmother's Kitchen

This cheese stuffed dumpling also has mashed potatoes in the filling. Although they are a bit of work to assemble, they are worth the effort.

Ingredients

Dough
2 cup all purpose flour
2 large beaten eggs
1/2 teaspoon salt
3/4 potato water (water from boiling your potatoes as it makes a tender dough)
(Makes about 30 dumplings)

Filling
6 medium sized potatoes, peeled, boiled and mashed
1 cup shredded chedder cheese
salt and pepper to taste

Topping
2 Tablespoons butter
1 onion, chopped
*Optional - A few sprigs of dill, finely chopped
paprika

Directions

Filling

Peel, wash and cut the potatoes into cubes. Put into a saucepan, cover with water and boil until the potatoes are soft.

Drain the water into a bowl. Reserve. You will use the potato water to make the dough.

Mash the potatoes, stir in the shredded cheese and add salt and pepper to taste. Set aside to cool down.

Dough

In a large metal or glass bowl, beat your 2 eggs together.

Add in 1/4 cup potato water to the eggs.

In a separate bowl mix your flour and salt together.

Add 1/2 of your flour and salt mixture to your eggs, and gently mix them together.

Slowly add the rest of your potato water and flour into Knead the dough together.

Add more flour if your dough is sticky.

Clean off a large counter surface, sprinkle with flour and get out your rolling pin.

Roll out your dough so it is quite thin, but not falling apart, adding flour if your pin gets sticky.

Use a circle cutter or glass to cut the round circles.

Cut close together to maximize dough use.

Re-roll any unused dough to make more circles.

How To Fill

Spoon in 1 teaspoon of your filling onto your dough circle, be sure not to overfill.

Fold over circle and pinch your edges closed, be sure you pinch them well so they do not come apart while you cook.

When you are done with a dumpling, put it onto a bit of flour so it does not get sticky.

Cooking:

Once you have 10 dumplings ready, boil a pot of water.

Gently, throw in your pierogies, and they will sink to the bottom.

When they float to the top they are ready, and you can use a slotted spoon to scoop them out. This takes 3-5 minutes.

Continue until all the dumplings are cooked.

Place the cooked dumplings into a large bowl as they come out of the boiling water.

Topping

Melt the butter on low in a frying pan and cook the onions until soft and golden. Stir in the chopped dill.

Add the fried onions and butter to the bowl of cooked dumplings and gently toss.

The butter will help keep them from sticking together, plus add flavor.

Cover with tinfoil until they are all ready to serve.

Delicious with sour cream.

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