Homemade Pierogi

5 from 11

These homemade pierogis are filled with cheese and potatoes, pan-fried in butter, then served alongside sour cream for dipping. They are so irresistible!

Prep Time25

Cook Time15

Resting Time30

Total Time1 10

Course: Main Course

Cuisine: American, Polish

Keyword: Homemade Pierogi, Pierogi recipe

Servings: Pierogi

Ingredients

For the Pierogi Dough

1 cup all-purpose flour plus more for kneading and rolling
¼ tsp salt
1 large egg
½ tbsp vegetable oil
3 tbsp warm water

For the Pierogi Filling

1 cup warm mashed potatoes
1 tbsp butter
salt and pepper to taste
1 cup shredded cheddar cheese

For Serving

3 tbsp butter for frying pan
½ cup yellow onion to saute
diced scallions for serving
sour cream for serving

Instructions

For the Dough

Mix flour and salt in a medium bowl. Make a well in the center and add the egg and oil. Add about 2 tablespoons of warm water and start mixing dough with a fork until it comes together. (Adding a touch more water, only if needed.)
When the dough comes together, transfer it to a work surface and knead a little with your hands until smooth, about 1-2 minutes.
Cover the dough with plastic wrap and let rest for 30 minutes.

For the Filling

Mix mashed potatoes with 1 tablespoon butter and salt and pepper, to taste (skip this step if you are using leftover mashed potatoes that have already been seasoned). Add cheddar cheese and mix until just combined.

To Form the Pierogi

On a lightly floured surface roll the dough out about 1/8-inch thick.
Using a cooking cutter or cup, cut as many circles as you can, 3-inches in diameter. (Re-roll the rest of the dough and cut more circles.)
Using a cookie scoop, place a tablespoon of filling in the middle of each dough circle.
Fold the dough over the filling and pinch the edges together. (If dough doesn't stick together well enough, dip the tip of your finger in water and run around the edges.) Repeat with the remaining dough and filling. Now you can cook them, refrigerate overnight, or freeze for about a month.

To Boil Pierogi

Bring a large pot of salted water to boil. Add pierogi and stir gently with a spoon so they don't stick together or to the bottom of the pot.
Wait until they float to the top and then cook about 3-4 minutes more (if your dough is on the thicker side, they might need more time).

To Pan-Fry Pierogi

In a large skillet warm 3 tablespoons butter and saute pierogi on both sides, until they are lightly browned and heated through.
Serve boiled or pan-fried pierogi with butter, sour cream, and diced scallions.

Video

Nutrition