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.
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 Cooking and Serving
- 3 tablespoons salted butter (⅜ stick)
- ½ small onion, thinly sliced
- Sour cream or plain yogurt, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
