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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/homemade-pierogi-with-cheddar-and-onion-filling-recipe/