Homemade Pierogies Recipe

Introduction

Homemade pierogies are a comforting Eastern European classic featuring tender dough filled with a creamy potato and cheese mixture. These delightful dumplings are perfect for a satisfying meal and pair wonderfully with sautéed onions and sour cream.

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt (for dough)
• 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 (for filling)
• 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 until smooth.
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 and bring to a boil. Cook for 10-15 minutes until fork tender, then drain.
5. Step 5: Transfer the potatoes to a large bowl. Add shredded cheddar cheese, 2½ teaspoons kosher salt, onion powder, and black pepper. Mash until smooth and combined.
6. Step 6: On a floured surface, roll out the dough to about ⅛-inch thickness.
7. Step 7: Use a 3-inch round cutter or a glass to cut out dough circles. Gather and reroll leftover dough to cut additional circles.
8. Step 8: Spoon about 1 tablespoon of the potato filling onto the center of each dough circle.
9. Step 9: Dip a finger in water and run it around half of each dough circle’s edge. Fold the dough over the filling to form a half-moon and pinch the edges to seal securely.
10. Step 10: Melt 3 tablespoons of salted butter in a large skillet over medium heat. Add the sliced onion and cook for 8-10 minutes until softened and lightly browned. Remove from heat.
11. Step 11: Bring a large pot of salted water to a boil. Drop about 10 pierogies into the water. When they float to the top, use a slotted spoon to remove them and transfer them directly to the skillet with butter and onions.
12. Step 12: Turn the heat to low and gently toss the pierogies in the butter to coat them evenly. Serve warm with sour cream or plain yogurt.

Tips & Variations

• For extra flavor, try adding sautéed mushrooms or caramelized onions to the filling.
• Use a fork to crimp the edges instead of pinching for a decorative touch and better seal.
• Freeze uncooked pierogies on a baking sheet before transferring to a container for longer storage.
• Swap cheddar for farmer’s cheese or a mix of cheeses for a different taste.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet with a little butter or in the microwave. Uncooked pierogies can be frozen for up to 3 months; cook them directly from frozen by boiling a few minutes longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, Russet potatoes work best for their fluffy texture, but Yukon Gold potatoes are a good alternative if you prefer a creamier filling.

How do I prevent pierogies from sticking together while cooking?

Make sure to add them to boiling water with enough space between each pierogi. Stir gently right after adding to prevent sticking. Removing them once they float to the top also helps keep them separate.

Homemade Pierogies Recipe

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★★★★★

4.5 from 107 reviews

This homemade pierogies recipe features tender dough filled with a creamy potato and cheddar cheese mixture. Boiled to perfection and then lightly sautéed with butter and onions, these classic Eastern European dumplings make for a comforting and flavorful meal served best with a dollop of sour cream.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Approximately 24 pierogies 1x
• Category: Main Course
• Method: Stovetop
• 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

For Sautéing 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 unsalted butter. Add the wet ingredients to the dry ingredients and stir with a spatula until a dough forms. Shape it into a ball.
2. Prepare the Filling: Place the peeled and chopped potatoes into a large pot of water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain 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 Dough: On a floured surface, roll out the dough to approximately ⅛-inch thickness. Using a round biscuit cutter or a glass about 3 inches in diameter, cut out circles. Gather scraps, re-roll, and cut out additional circles until all dough is used.
4. Fill and Seal Pierogies: Place about 1 tablespoon of the potato-cheese filling onto the center of each dough circle. Lightly moisten the edge of the circle with water by dipping your finger and running it around the edge. Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal. Repeat for all pieces.
5. Cook the Pierogies: Melt the salted butter in a large skillet over medium heat. Add the sliced onion and sauté for 8-10 minutes until softened and lightly browned, then remove from heat. In a separate large pot, bring salted water to a boil. Drop 10 pierogies at a time into the boiling water. When they float to the surface, remove them with a slotted spoon and add directly to the skillet with the butter and onions.
6. Sauté to Finish: Turn the heat to low and gently toss the pierogies in the skillet with the butter and onions to coat and develop a slight golden color. Remove from heat once coated and warmed through.
7. Serve: Serve pierogies warm, topped with sautéed onions and a side of sour cream or plain yogurt for dipping.

Notes

• For a crispier finish, after boiling, you can fry the pierogies in butter until golden brown.
• Make sure to seal the edges well to prevent filling from leaking out during boiling.
• Leftover pierogies can be refrigerated for 2-3 days or frozen for up to 2 months.
• Feel free to customize the filling with sautéed mushrooms, cabbage, or other cheeses.
• Use salted butter for sautéing for extra flavor; adjust salt accordingly in filling preparation.

Keywords: pierogies, homemade pierogies, potato pierogies, cheese pierogies, Eastern European dumplings, comfort food