Homemade Pierogi
This homemade Pierogi recipe is filled with cheese and potatoes, pan fried in butter, then served alongside sour cream for dipping. They are so irresistible!
Servings: 15 Pierogi
Ingredients
For the Pierogi Dough
- 1 cup all-purpose flour , plus more for kneading and rolling
- 1/4 teaspoon salt
- 1 large egg
- 1/2 tablespoon vegetable oil
- 3 tablespoons warm water
For the Pierogi Filling
- 1 cup warm mashed potatoes
- 1 tablespoon butter
- salt and pepper , to taste
- 1 cup shredded cheddar cheese
For Serving
- 3 tablespoons butter , for frying pan
- 1/2 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 remaining dough and filling.
- At this point 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.
Notes
- For recipe tips, please refer to the full article.
- Watch the video for more help!
- Raw formed pierogi freeze beautifully, so you should definitely make a double batch! Then just grab however many you need at a time. To Freeze: dust a baking sheet with flour and arrange pierogi in a single layer so they are not touching. Cover loosely with plastic wrap and place in the freezer for about 1-2 hours. Once frozen, transfer to a large plastic freezer-safe bag. (Flash-freezing keeps them from sticking together once fully frozen.) They will keep in the freezer for about 1 month.
Nutrition
Calories: 109kcal · Carbohydrates: 9g · Protein: 4g · Fat: 6g · Saturated Fat: 4g · Cholesterol: 28mg · Sodium: 118mg · Potassium: 88mg · Fiber: 1g · Sugar: 1g · Vitamin A: 187IU · Vitamin C: 3mg · Calcium: 61mg · Iron: 1mg