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Homemade Pierogies Recipe

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★★★★★

4.5 from 97 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/homemade-pierogies-recipe/