Anne's flavorful filling makes her potato and cheddar pierogies the perfect savory bite!
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Potato and Cheddar Pierogies
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 hr 20 min
Active: 1 hr
Yield: 4 servings
Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more to sprinkle on counter
1 teaspoon kosher salt
1 large egg
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons sour cream
2 ounces (1/4 block) cream cheese
Filling:
2 Yukon gold potatoes, peeled and cut into small chunks
Kosher salt
2 cloves garlic, smashed
5 slices pancetta, diced into small lardons (about 3 ounces)
1 tablespoon extra-virgin olive oil
1 cup white sharp Cheddar, such as Tillamook, grated on the big holes of a box grater
1/4 cup cream cheese
1/2 Spanish onion, diced
1/4 cup chicken stock
1 teaspoon apple cider vinegar
1 small bunch chives, thinly sliced
Directions
Special equipment: a 3 1/2-inch ring cutter
For the dough: Add to a stand mixer with the dough hook the flour and salt and then the egg, butter, sour cream and cream cheese and mix to combine. Remove the dough to the counter, sprinkle a little flour to keep from sticking and knead it until it springs back. Cover with plastic wrap and let rest for 25 minutes.
For the filling: Add the potatoes to cold salted water with the smashed garlic. Bring to boil, reduce to a simmer and cook until paring-knife tender, about 10 minutes. Remove the potatoes with a slotted spoon into a large bowl and reserve the boiling water for later. 
Add the pancetta into a sauté pan with the olive oil and cook over medium-low heat, stirring occasionally, until rendered and crisped, 5 to 6 minutes. Remove with a slotted spoon into a bowl. Reserve the fat in the pan.
Mash the potatoes by hand until no lumps remain and they’re soft and fluffy. Add the Cheddar, cream cheese and 1 tablespoon pancetta fat and mix to combine. Season to taste with salt. Set aside to cool in the fridge for 15 minutes.
Add the onion and a pinch of salt into the pan with the reserved pancetta fat and sauté until lightly caramelized, 5 to 6 minutes. Add the chicken stock and reduce by half.
Roll the rested dough out on a pasta roller to 1/8-to-1/4-inch thick and punch out circles with a 3 1/2-inch ring cutter. Fill each with 1 tablespoon of the filling and dab a little water around the edges to act as glue. Fold over into the shape of a half moon and press to seal.
Boil the pierogies for 2 minutes in the reserved potato water, then transfer into the sautéed onions and chicken stock along with the reserved pancetta and apple cider vinegar. Stir to combine and season to taste with salt. Turn off the heat and toss in the chives.
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Anne Burrell's Potato and Cheddar Pierogies | Worst Cooks in America | Food Network
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