Homemade Pierogies Recipe

Introduction

Homemade pierogies are a comforting and satisfying dish, perfect for sharing with family and friends. These tender dumplings filled with creamy potato and cheddar cheese offer a delightful blend of flavors and textures that everyone will love.

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter, melted (¼ stick)
• 1½ pounds Russet potatoes, peeled and chopped
• 1 cup freshly shredded cheddar cheese
• 2½ teaspoons kosher salt
• ¼ teaspoon onion powder
• ½ teaspoon ground black pepper
• 3 tablespoons salted butter (⅜ stick)
• ½ small onion, thinly sliced

Instructions

1. Step 1: In a large bowl, combine the flour and 1 teaspoon kosher salt.
2. Step 2: In a separate bowl, whisk together the sour cream, egg, and melted butter.
3. Step 3: Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Shape the dough into a ball.
4. Step 4: Place the peeled and chopped potatoes in a large pot of water. Bring to a boil and cook for 10-15 minutes until tender. Drain and transfer to a large bowl.
5. Step 5: Add the shredded cheddar cheese, 2½ teaspoons kosher salt, onion powder, and black pepper to the potatoes. Mash until smooth.
6. Step 6: On a floured surface, roll out the dough to about ⅛-inch thickness.
7. Step 7: Use a 3-inch round biscuit cutter or glass to cut out circles from the dough. Gather scraps and repeat rolling and cutting.
8. Step 8: Place about 1 tablespoon of filling in the center of each dough circle.
9. Step 9: Moisten the edges of half the circle with water, fold the dough over the filling, and pinch the edges firmly to seal.
10. Step 10: In a large skillet over medium heat, melt the salted butter and add the sliced onions. Cook for 8-10 minutes until softened and slightly browned. Remove from heat.
11. Step 11: Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. When they float to the surface, remove with a slotted spoon and transfer to the skillet with the butter and onions.
12. Step 12: Reduce heat to low and gently toss the pierogis in the butter to coat them well.
13. Step 13: Serve warm, ideally with a side of sour cream or plain yogurt for dipping.

Tips & Variations

• For a richer filling, add sautéed mushrooms or caramelized onions to the potato mixture.
• Use a fork to crimp the edges if you prefer a decorative seal on your pierogis.
• Leftover pierogis can be fried in butter until crisp for a delicious twist.
• Substitute cheddar cheese with farmer’s cheese or mozzarella for different flavors.

Storage

Store cooked pierogis in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little butter for best texture or microwave until warmed through. You can also freeze uncooked pierogis by placing them on a baking sheet in a single layer, freezing until firm, then transferring to a freezer bag. Cook from frozen by boiling as usual, adding a couple of extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.

How can I prevent pierogis from sticking together while cooking?

Make sure to add them to boiling water gently and stir occasionally to keep them from sticking. Removing them as soon as they float will also help prevent sticking.

Homemade Pierogies Recipe

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★★★★★

4.8 from 139 reviews

This Homemade Pierogies recipe offers a delightful Eastern European comfort food experience with tender potato and cheddar cheese filling encased in a soft sour cream dough. Pan-fried in butter with caramelized onions, these pierogies are perfect served warm with sour cream or plain yogurt.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: Approximately 24 pierogies 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter, melted (¼ stick)

Filling

• 1½ pounds Russet potatoes, peeled and chopped
• 1 cup freshly shredded cheddar cheese
• 2½ teaspoons kosher salt
• ¼ teaspoon onion powder
• ½ teaspoon ground black pepper

For Cooking and Serving

• 3 tablespoons salted butter (⅜ stick)
• ½ small onion, thinly sliced
• Sour cream or plain yogurt, for serving

Instructions

1. Make the Dough: In a large bowl, combine the all-purpose flour and 1 teaspoon kosher salt. In a separate bowl, whisk together the sour cream, egg, and melted butter until smooth. Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball and set aside.
2. Prepare the Filling: Place peeled and chopped Russet potatoes into a large pot of water and bring to a boil. Cook for 10-15 minutes until the potatoes are fork tender. Drain the potatoes and transfer them to a large bowl. Add shredded cheddar cheese, 2½ teaspoons kosher salt, onion powder, and black pepper. Mash together until smooth and well combined.
3. Roll and Cut Dough Circles: On a floured surface, roll out the dough to about ⅛-inch thickness. Using a 3-inch round biscuit cutter or glass, cut out circles. Gather any excess dough, roll out again, and cut additional circles until all dough is used.
4. Fill and Seal Pierogies: Place about 1 tablespoon of the potato and cheese filling in the center of each dough circle. Dip your finger into water and run it around the edge of half of the circle. Fold the dough over the filling to form a half-moon shape and pinch the edges firmly to seal. Repeat with remaining dough and filling.
5. Cook Onions: In a large skillet over medium heat, melt 3 tablespoons salted butter. Add thinly sliced onions and cook for 8-10 minutes until softened and slightly browned. Remove from heat and keep warm in the skillet.
6. Boil Pierogies: Bring a large pot of salted water to a boil. Carefully drop about 10 pierogies at a time into the boiling water. When the pierogies float to the top, cook for an additional 1-2 minutes, then remove them with a slotted spoon and transfer to the skillet with butter and onions.
7. Toss and Serve: Turn the heat to low and gently toss the pierogies in the butter and onions until they are well coated and warmed through. Serve immediately with sour cream or plain yogurt.

Notes

• If you prefer, pierogies can be frozen uncooked. Freeze them on a tray until firm, then transfer to a freezer bag. Boil from frozen, adding a minute or two to cooking time.
• For extra crispness, after boiling, pierogies can be pan-fried a few minutes on each side in butter before tossing with onions.
• Use sharp cheddar cheese for a more intense flavor, or substitute with other cheeses like mozzarella for a milder taste.
• To speed up preparation, prepare dough and filling a day ahead and store covered in the refrigerator.

Keywords: pierogies, homemade pierogies, potato pierogies, cheese pierogies, Eastern European, comfort food, soft dough, pan-fried onions