Why it works: Cheddar cheese and cream cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 467 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Potato Pierogies
Ingredients
Directions
Make the dough
Whisk the egg in a medium bowl.
Add the sour cream and whisk until smooth.
Add the milk and 1 cup water and whisk until combined.
Slowly add about 3 cups flour and stir with a wooden spoon to combine.
Turn the dough out onto a well-floured surface and work in about 1 cup flour as you knead.
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in.
Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
Place the dough in a lightly floured bowl, cover with plastic wrap, and set aside while you prepare the filling.
Make the filling
Cook the potatoes in salted boiling water until fork-tender.
Drain the potatoes.
Mash the potatoes with a potato masher.
Add melted butter and cheeses and continue to mash until well-incorporated.
Season with salt and pepper to taste.
Shape and cook
Place a large pot of salted water over high heat.
Bring the water to a boil.
Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking.
On a floured surface, roll out the dough to about 1/8-inch thickness.
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
Gather dough scraps together, roll out again, and continue cutting.
Form the filling into 1 1/2-inch balls.
Place a ball in the center of each dough circle.
Holding a circle in your hand, fold the dough over the filling.
Pinch the edges, forming a thoroughly sealed crescent.
Transfer the filled dough to the linen towel.
Continue until all dough circles are filled.
Add the pierogi to the boiling water in batches.
Once they rise, let them cook for about 1 minute more.
Meanwhile, drizzle the platter with melted butter.
Remove the pierogi from the pot.
Transfer the pierogi to the platter to prevent sticking.
Serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 10 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Cheddar cheese + cream cheesetop 1% of all pairsSmell alikestrongCooked together467 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Potato + cheddar cheesetop 8% of all pairsSmell alikemoderateCooked together932 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Butter + cream cheesetop 8% of all pairsSmell alikemoderateCooked together2,747 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the dough its structure and elasticity.
- Egg
- Binds the dough and adds richness and structure.
- Sour cream
- Adds fat and acidity, tenderizing the dough.
- Baking potatoes
- Provide a soft, starchy base that gives the filling its body.
- Cheddar cheese
- Adds savory flavor and richness to the filling.
- Cream cheese
- Adds fat and creaminess, keeping the filling smooth.
The step that matters
Kneading and resting the dough. Kneading develops gluten so the dough can be rolled thin without tearing, and resting relaxes it so it stays workable. Skipping either makes the dough tough or prone to tearing at the seams.
Swap the potato
How well each one fits the dish's main ingredients (egg, cream, milk, flour, butter, cheddar cheese, cream cheese):
- Chivefits about as well
- Potatothe original
- Asparagusfits less well
- Welsh onionfits less well
Fit is the average pairing score against egg, cream, milk, flour, butter, cheddar cheese, cream cheese. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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