Homemade Pierogies Recipe

Introduction

Homemade pierogies are a delightful Eastern European comfort food, featuring tender dough pockets filled with creamy mashed potatoes and cheddar cheese. These handmade dumplings are perfect for a cozy meal and can be customized to suit your taste.

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: Combine the flour and 1 teaspoon kosher salt in a large bowl.
2. Step 2: In a separate bowl, whisk together the sour cream, egg, and melted unsalted 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: Add the peeled and chopped potatoes to a large pot of water. Bring to a boil and cook for 10–15 minutes until fork tender. Drain well 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 everything together until smooth and well combined.
6. Step 6: Roll out the dough on a floured surface to about ⅛-inch thickness.
7. Step 7: Use a 3-inch round biscuit cutter or a glass to cut out circles. Gather scraps, roll out again, and cut more circles until all dough is used.
8. Step 8: Place about 1 tablespoon of the potato filling in the center of each dough circle.
9. Step 9: Dip your finger in water and moisten the edge of half the dough circle. Fold the dough over the filling to form a half-moon and firmly pinch the edges to seal. Repeat for all pierogies.
10. Step 10: Melt the salted butter in a large skillet over medium heat. Add the sliced onion and cook for 8–10 minutes until softened and lightly browned, then remove from heat.
11. Step 11: Bring a large pot of salted water to a boil. Carefully drop 10 pierogies into the water at a time. When they float to the surface, use a slotted spoon to remove them and transfer them to the skillet with the butter and onions.
12. Step 12: Turn the heat to low and gently toss the pierogies in the butter and onions until coated and warmed through.
13. Step 13: Serve hot with sour cream or plain yogurt on the side for dipping.

Tips & Variations

• For a richer dough, substitute half the sour cream with plain yogurt.
• Add sautéed mushrooms or caramelized onions to the filling for extra flavor.
• Freeze uncooked pierogies by laying them flat on a baking sheet; once frozen, transfer to a freezer bag. Boil directly from frozen when ready to cook.
• Use a fork to crimp the pierogy edges if you prefer a decorative seal.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat by sautéing them in butter or warming in a skillet with onions. Uncooked pierogies can be frozen for up to 2 months; cook them straight from the freezer by boiling a few minutes longer than fresh ones.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the filling?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or a blend of your favorite cheeses for a different but delicious flavor.

How can I prevent the pierogies from sticking together during cooking?

Make sure to drop them gently into boiling water and avoid overcrowding the pot. Use a slotted spoon to remove them once they float, and toss immediately in a skillet with butter or oil to keep them separated.

Homemade Pierogies Recipe

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Delicious homemade pierogies made from scratch with a tender dough filled with a creamy mixture of mashed potatoes and cheddar cheese, finished with sautéed onions for a classic Eastern European comfort food experience.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 24 pierogies 1x
• Category: Main Dish
• Method: Boiling and Sautéing
• Cuisine: Eastern European

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

Assembly and Cooking

• 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 unsalted butter. Add the wet ingredients to the dry ingredients and mix with a spatula until a soft dough forms. Form the dough into a ball and set aside.
2. Prepare the Filling: Place the peeled and chopped Russet potatoes into a large pot of water. Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender. Drain well and transfer to a large bowl. Add the shredded cheddar cheese, 2½ teaspoons kosher salt, onion powder, and ground black pepper. Mash the mixture until smooth and well combined.
3. Roll and Cut the Dough: Lightly flour a surface and roll out the dough to about ⅛-inch thickness. Use a 3-inch round biscuit cutter or a glass to cut circles out of the dough. Gather any scraps, re-roll, and cut additional circles until all dough is used.
4. Fill and Seal Pierogies: Spoon approximately 1 tablespoon of the potato and cheese filling onto the center of each dough circle. Dip your finger into water and moisten the edge of half the circle. Fold the dough over the filling to create a half-moon shape and firmly pinch the edges together to seal the pierogies. Repeat with remaining dough and filling.
5. Sauté Onions: In a large skillet, melt 3 tablespoons of salted butter over medium heat. Add the thinly sliced onion and cook for 8-10 minutes until softened and slightly browned. Remove from heat and keep warm.
6. Boil Pierogies: Bring a large pot of salted water to a boil. Gently add about 10 pierogies at a time. When they rise to the surface, use a slotted spoon to remove them from the water and transfer immediately to the skillet with the sautéed onions and butter.
7. Toss and Serve: Turn the heat to low and gently toss the boiled pierogies in the butter and onions until they are well coated and heated through. Serve hot with sour cream or plain yogurt on the side.

Notes

• Use a potato masher or hand mixer to mash the potatoes until smooth for best texture.
• Ensure the dough is not too sticky; add a little flour if necessary when rolling out.
• Seal pierogies well to prevent filling from leaking during boiling.
• Pierogies can be cooked in batches and stored in the fridge or freezer for later use.
• For extra flavor, pierogies can be pan-fried in butter after boiling for a crispier exterior.

Keywords: homemade pierogies, potato pierogies, cheesy pierogies, Eastern European dumplings, comfort food, pierogi recipe