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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.

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

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

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