Description
Polish pierogi with potato and cheese filling offer a delightful culinary journey through traditional Eastern European comfort cuisine. Crispy exterior and creamy interior make these hand-crafted parcels a perfect hearty meal you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes, peeled and grated
- 1 pound (454 grams) ground beef
- 1 cup (240 milliliters) shredded cheddar cheese
Aromatics and Seasonings:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Cooking Ingredient:
- Olive oil for frying
Instructions
- Prepare the potatoes by peeling and grating them into fine shreds. Transfer to a mixing bowl and sprinkle with salt. Squeeze out excess moisture using a clean kitchen towel, ensuring the potato mixture will become crisp during cooking.
- Heat olive oil in a large skillet over medium-high heat (around 350°F). Carefully shape the potato mixture into flat, even patties using your hands. Gently place the patties into the hot oil and fry for 3-4 minutes per side until they develop a golden, crispy exterior.
- In the same skillet, brown the ground beef over medium heat until no pink remains. Add diced onions, minced garlic, paprika, salt, and pepper. Sauté the mixture for 5-6 minutes until the onions become translucent and release their aromatic flavors.
- Create potato cake sandwiches by spreading a layer of the beef mixture onto one potato patty. Sprinkle shredded cheddar cheese generously over the meat. Top with another potato patty, pressing and sealing the edges to create a complete stuffed cake.
- Return the stuffed potato cakes to the skillet, cooking for an additional 2-3 minutes on each side. Ensure the cheese melts completely and the exterior becomes crisp and golden brown.
- Transfer the finished potato cakes to a serving plate. Optionally, garnish with chopped fresh parsley or a side of sour cream. Serve immediately while hot and crispy for the best flavor and texture experience.
Notes
- Gently squeeze grated potatoes to remove excess moisture, ensuring crispy exterior without sogginess.
- Use a clean kitchen towel or cheesecloth to drain potatoes, pressing firmly to extract maximum liquid.
- Add breadcrumbs or flour to potato mixture for extra binding and crispier texture if needed.
- Experiment with alternative protein options like ground turkey, plant-based crumbles, or mushrooms for dietary variations.
- Keep potato patties uniform in size for consistent cooking and professional presentation.
- Allow stuffed potato cakes to rest briefly after frying to help them hold together and develop deeper flavors.
- Choose waxy potato varieties like Yukon Gold for better structure and smoother texture.
- Control oil temperature around 350-375°F to prevent burning while achieving golden-brown crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizer, Dinner
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg