Homemade Pierogi with Cheddar and Onion Filling Recipe

Introduction

Homemade pierogi are a comforting Polish classic featuring tender dough pockets filled with creamy mashed potatoes and cheddar cheese. These delightful dumplings are perfect for a cozy meal and can be served with sautéed onions and sour cream for an authentic touch.

Ingredients

• 6 cups all-purpose flour
• 2 cups cold water (divided)
• 2 large eggs (beaten)
• 6 tablespoons canola oil (or vegetable oil)
• 2 teaspoons salt
• 3 ¾ pounds baking potatoes
• 1 medium white onion (finely diced)
• ⅓ cup salted butter (softened, divided)
• 4 ½ cups shredded cheddar cheese (finely shredded)
• Salt (to taste)
• White pepper (to taste, or very fine black pepper)
• 1 onion (diced or thinly sliced, for frying)
• 2 tablespoons salted butter (or as needed for frying)
• Sour cream (optional, for serving)

Instructions

1. Step 1: In a large bowl, combine flour, beaten eggs, canola oil, salt, and 1 ½ cups cold water. Mix well to form a dough, adding more water if necessary until the dough comes together.
2. Step 2: Knead the dough on a flat surface for 4 to 5 minutes until smooth and pliable. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
3. Step 3: Peel the potatoes and cut into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes or until the potatoes are fork tender.
4. Step 4: While the potatoes cook, sauté the finely diced onion in 2 tablespoons of butter over medium-low heat until tender but not browned. Set aside.
5. Step 5: Drain the potatoes and transfer to a large bowl. Mash them until smooth, then stir in the sautéed onions, shredded cheddar cheese, and the remaining softened butter. Season with salt and white pepper to taste.
6. Step 6: Divide the dough in half. Roll out one half on a floured surface to about 1/8 inch thick. Using a 3-inch cookie or biscuit cutter, cut out circles.
7. Step 7: Place about 1 ½ tablespoons of the potato filling in the center of each dough circle. Fold the dough over to create a semi-circle and pinch the edges securely to seal.
8. Step 8: Place the formed pierogi on a baking sheet. Repeat with remaining dough and filling. At this point, pierogi can be cooked immediately or frozen for later use.
9. Step 9: To cook, melt 3 tablespoons butter in a large skillet. Fry the diced onions over medium-low heat until tender and set aside for serving.
10. Step 10: Bring a large pot of salted water to a boil. Gently drop in pierogi and cook until they float to the surface, about 2 to 4 minutes. Remove with a slotted spoon.
11. Step 11: Transfer pierogi to the hot skillet with butter and cook until golden brown on each side, approximately 5 minutes.
12. Step 12: Serve warm topped with the sautéed onions and a dollop of sour cream if desired.

Tips & Variations

• For a richer flavor, try mixing some cream cheese into the potato filling.
• You can substitute cheddar with other melty cheeses like mozzarella or a sharp Swiss for a different taste.
• Freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag to cook fresh whenever you want.
• Use a fork or a special pierogi stamp to seal edges tightly and create a decorative pattern.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in butter until warm and crispy or microwave covered until heated through. Uncooked pierogi freeze well for up to 2 months; cook directly from frozen by boiling, then frying if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without eggs?

Yes, you can omit the eggs and add a bit more water or oil to keep the dough pliable. The dough will be slightly different in texture but still tasty.

How do I prevent pierogi from sticking together while cooking?

Make sure to boil pierogi in plenty of salted water without crowding the pot. Once they float, remove them promptly and separate with a slotted spoon or drain carefully to avoid sticking.

Homemade Pierogi with Cheddar and Onion Filling Recipe

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★★★★★

4.5 from 82 reviews

This homemade pierogi recipe features tender dough filled with a smooth mixture of mashed potatoes, sautéed onions, and sharp cheddar cheese. The pierogies are boiled until they float, then pan-fried to a golden brown and served with caramelized onions and optional sour cream. Perfect for a comforting traditional Polish meal made from scratch.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 40 pierogies 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Dough Ingredients

• 6 cups all-purpose flour
• 2 large eggs (beaten)
• 6 tablespoons canola oil (or vegetable oil)
• 2 teaspoons salt
• 2 cups cold water (divided, 1 ½ cups for dough, remainder as needed)

Filling Ingredients

• 3 ¾ pounds baking potatoes
• 1 medium white onion (finely diced)
• ⅓ cup salted butter (softened, divided)
• 4 ½ cups shredded cheddar cheese (finely shredded)
• Salt (to taste)
• White pepper (to taste, or very fine black pepper)

For Cooking and Serving

• 1 onion (diced or thinly sliced)
• 2 tablespoons salted butter (or as needed for frying)
• Sour cream (optional, for serving)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, beaten eggs, canola oil, salt, and 1 ½ cups of cold water. Mix well until a cohesive dough forms, adding more water if necessary to achieve the right consistency. Knead the dough on a flat surface for 4 to 5 minutes until smooth and pliable. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
2. Cook the Potatoes: Peel and cut the potatoes into 2-inch cubes. Place them in a large pot of salted water, bring to a boil, and cook for about 15 minutes or until tender when pierced with a fork.
3. Sauté the Onions for Filling: While the potatoes cook, heat 2 tablespoons of butter in a medium skillet over medium-low heat. Add the finely diced onion and cook gently until tender but not browned. Remove from heat and set aside.
4. Make the Filling: Drain the cooked potatoes and transfer to a large bowl. Mash until smooth. Mix in the sautéed onions, shredded cheddar cheese, and the remaining butter (softened). Season with salt and white or black pepper to taste. Continue mashing until the filling is very smooth and evenly combined.
5. Roll Out Dough and Cut Circles: Divide the dough in half. On a lightly floured surface, roll out half of the dough to about 1/8 inch thickness. Using a 3-inch cookie or biscuit cutter, cut out circles from the dough.
6. Assemble the Pierogies: Place about 1 ½ tablespoons of filling in the center of each dough circle. Roll the filling into a ball if needed, then fold the dough over to form a semi-circle. Pinch the edges tightly to seal the pierogi completely. Place finished pierogies on a baking sheet. Repeat with remaining dough and filling.
7. Cook Pierogies – Boil: Bring a large pot of salted water to a boil. Gently add the pierogies in batches to avoid overcrowding. Cook them until they float to the surface, about 2 to 4 minutes. Use a slotted spoon to remove the pierogies from the water and drain well.
8. Sauté Onions for Serving: In a large skillet, heat 3 tablespoons of butter over medium-low heat. Add the diced or sliced onion and cook until tender and translucent without browning. Remove the onions from the skillet and set aside for serving.
9. Pan-Fry Pierogies: Add the boiled pierogies to the same hot skillet, adding more butter if needed. Fry for about 5 minutes, turning occasionally, until both sides are golden brown and crisp.
10. Serve: Serve the warm pierogies topped with the sautéed onions and, if desired, a dollop of sour cream on the side.

Notes

• The dough can be rested for up to 1 hour to improve elasticity and ease of rolling.
• If not cooking immediately, the assembled pierogies can be frozen on a baking sheet, then transferred to a bag for later use.
• Boiling pierogies first ensures the filling is heated through and the dough is cooked before frying for a crispy exterior.
• Sauté onions gently to avoid browning which can add bitterness; soft and tender onions complement the filling best.
• Use a 3-inch cutter to create uniform pierogies that cook evenly.

Keywords: homemade pierogi, potato pierogi, cheesy pierogi, Polish dumplings, comfort food, traditional pierogi recipe