Homemade Pierogies Recipe

Introduction

Homemade pierogies are a comforting classic filled with creamy mashed potatoes and cheddar cheese. These tender dumplings are boiled and then sautéed in butter with onions for a rich and satisfying dish perfect for any occasion.

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 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
• 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 unsalted butter.
3. Step 3: Add the wet ingredients to the dry and mix with a spatula until a dough forms. Shape the dough into a ball and set aside.
4. Step 4: Place the chopped potatoes in 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.
5. Step 5: Add the shredded cheddar, 2½ teaspoons kosher salt, onion powder, and black pepper to the potatoes. Mash until smooth and well 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 glass to cut out circles. Gather scraps, re-roll, and cut out more circles until all dough is used.
8. Step 8: Place about 1 tablespoon of filling in the center of each circle.
9. Step 9: Dip your finger in water and run it around half the edge of the circle. Fold dough over the filling to create a half-moon shape and pinch edges firmly to seal.
10. Step 10: Melt the salted butter in a large skillet over medium heat. Add the sliced onions and cook for 8-10 minutes until softened and lightly browned, then remove from heat.
11. Step 11: Bring a large pot of salted water to a boil. Drop 10 pierogies into the water. When they float to the surface, remove with a slotted spoon and transfer to the skillet with butter and onions.
12. Step 12: Turn heat to low and gently toss pierogies in the butter until fully coated and warmed through.
13. Step 13: Serve hot with sour cream or plain yogurt on the side.

Tips & Variations

• For a richer dough, substitute half the sour cream with Greek yogurt or add a tablespoon of cream cheese.
• Try adding sautéed mushrooms or caramelized onions to the filling for extra depth of flavor.
• Freeze uncooked pierogies on a baking sheet, then transfer to a bag for easy cooking later.
• Use a fork to crimp edges for a decorative seal and to prevent filling from leaking.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or in the microwave. Uncooked pierogies freeze well for up to 2 months; cook directly from frozen without thawing by boiling a few extra minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, Yukon Gold or other waxy potatoes can be used, but Russet potatoes are ideal for a fluffy, smooth texture.

How do I prevent pierogies from sticking together when boiling?

Make sure the water is at a rolling boil before adding pierogies and avoid overcrowding the pot. Stir gently after adding them to keep them separate.

Homemade Pierogies Recipe

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★★★★★

4.8 from 78 reviews

• Author: Isabella
• Total Time: 1 hour
• Yield: Approximately 24 pierogies 1x

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Description

This Homemade Pierogies recipe features tender dough filled with creamy mashed potatoes and sharp cheddar cheese, perfectly boiled and then sautéed with buttery caramelized onions. A comforting Eastern European classic that’s ideal for family meals or special occasions.

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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 Cooking and Serving

• 3 tablespoons salted butter (⅜ stick)
• ½ small onion, thinly sliced
• Sour cream or plain yogurt, for serving

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Instructions

1. Prepare the Dough: Combine the flour and 1 teaspoon kosher salt in a large bowl. 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. Shape the dough into a ball and set aside.
2. Make 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 the potatoes are fork-tender. Drain and transfer the potatoes to a large bowl. Add shredded cheddar cheese, 2½ teaspoons kosher salt, onion powder, and black pepper. Mash the mixture until smooth and well combined.
3. Roll and Cut the Dough: On a floured surface, roll out the dough to about ⅛-inch thickness. Use a round biscuit cutter or a glass approximately 3 inches wide to cut out circular pieces. Gather the scraps, roll out again and repeat until all dough is used.
4. Fill and Seal Pierogies: Spoon about 1 tablespoon of the potato-cheese filling onto the center of each dough circle. Dip your finger in water and moisten the edges of half the circle. Fold the dough over the filling to form 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 onions and cook for 8-10 minutes until softened and golden brown, then remove from heat. Bring a large pot of salted water to a boil. Add about 10 pierogies at a time; once they float to the surface, cook for an additional 1-2 minutes, then remove with a slotted spoon and transfer to the skillet with butter and onions.
6. Sauté Pierogies: Turn the skillet heat to low and gently toss the pierogies to coat them evenly in the buttery onions. Cook for a couple more minutes to develop a slight golden crust.
7. Serve: Serve the pierogies warm topped with the buttery onions alongside sour cream or plain yogurt for dipping.

Notes

• Use Russet potatoes for a fluffy filling.
• Make sure to seal the pierogies well to avoid filling leakage.
• You can freeze uncooked pierogies separated by parchment paper for later use; boil them directly from frozen, adding 1-2 extra minutes to cooking time.
• For a vegan version, substitute sour cream and butter with plant-based alternatives, and omit the cheese or replace with vegan cheese.
• Leftover pierogies can be pan-fried the next day for extra crispiness.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Eastern European

Keywords: pierogies, homemade pierogies, potato pierogies, stuffed dumplings, Eastern European recipe