Homemade Pierogi Recipe

Introduction

Homemade pierogi are tender dumplings filled with a creamy potato and cheese mixture, perfect for a comforting meal. This traditional recipe combines simple ingredients to create a delicious dish that’s great for sharing with family and friends.

Ingredients

• 6 cups all-purpose flour
• 2 cups cold water (divided)
• 2 large eggs (beaten)
• 6 tablespoons canola oil (or vegetable oil)
• 2 teaspoons salt
• 3 ¾ pounds baking potatoes
• 1 medium white onion (finely diced)
• ⅓ cup salted butter (softened, divided)
• 4 ½ cups shredded cheddar cheese (finely shredded)
• Salt (to taste)
• White pepper (to taste, or very fine black pepper)
• 1 onion (diced or thinly sliced, for frying)
• 2 tablespoons salted butter (or as needed for frying)
• Sour cream (optional, for serving)

Instructions

1. Step 1: In a large bowl, combine the flour, beaten eggs, oil, salt, and 1 ½ cups of cold water. Mix well to form a dough, adding more water if necessary until smooth.
2. Step 2: Knead the dough on a flat surface for 4 to 5 minutes until it becomes smooth and pliable.
3. Step 3: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
4. Step 4: Peel the potatoes and cut into 2-inch cubes. Boil them in salted water for about 15 minutes or until tender.
5. Step 5: While the potatoes cook, sauté the finely diced onion in 2 tablespoons of butter over medium-low heat until tender but not browned.
6. Step 6: Drain the potatoes and mash them in a large bowl. Add the cooked onions, shredded cheddar, and the remaining softened butter, mashing until very smooth. Season with salt and white or black pepper to taste.
7. Step 7: Divide the dough in half. Roll out one half to about ⅛ inch thickness and cut out 3-inch circles using a cookie or biscuit cutter.
8. Step 8: Place about 1 ½ tablespoons of filling in the center of each dough circle. Fold the dough over to form a semi-circle and pinch the edges tightly to seal. Place the pierogi on a baking sheet. Repeat with the remaining dough and filling.
9. Step 9: To cook immediately, heat 3 tablespoons of butter in a large skillet. Add diced onions and cook on medium-low heat until tender, then set aside for serving.
10. Step 10: Bring a large pot of salted water to a boil. Gently drop the pierogi in and cook until they float to the surface, about 2 to 4 minutes. Remove them with a slotted spoon.
11. Step 11: Transfer the cooked pierogi to the hot skillet with butter and cook until browned on both sides, approximately 5 minutes.
12. Step 12: Serve warm with the sautéed onions and sour cream, if desired.

Tips & Variations

• For a richer flavor, try adding a bit of sour cream or cream cheese into the potato filling.
• Substitute cheddar cheese with farmer’s cheese or mozzarella for a different taste.
• You can freeze uncooked pierogi on a baking sheet before transferring them to a bag; cook directly from frozen to maintain shape.
• For a crispier finish, fry the boiled pierogi in butter until golden brown on both sides.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or microwaving with a damp paper towel to keep them moist. Uncooked pierogi can be frozen for up to 3 months; cook from frozen, adding a minute or two to boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day ahead. Keep it wrapped tightly in plastic wrap in the refrigerator and bring to room temperature before rolling out.

What other fillings can I use for pierogi?

Pierogi fillings vary widely; popular options include sauerkraut and mushrooms, ground meat, sweetened fruit, or sauced cabbage. Feel free to experiment!

Homemade Pierogi Recipe

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4.9 from 59 reviews

Homemade Pierogi is a traditional Eastern European dish featuring tender dough pockets filled with a creamy potato, onion, and cheddar cheese mixture. These pierogis are boiled until they float and then pan-fried in butter with caramelized onions for a flavorful and satisfying comfort food experience. Perfectly soft with a crispy outside, they are served warm with sour cream for dipping.

• Author: Lara
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 40 pierogis 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 6 cups all-purpose flour
• 2 cups cold water (divided)
• 2 large eggs (beaten)
• 6 tablespoons canola oil (or vegetable oil)
• 2 teaspoons salt

Filling Ingredients

• 3 ¾ pounds baking potatoes
• 1 medium white onion (finely diced)
• ⅓ cup salted butter (softened, divided)
• 4 ½ cups shredded cheddar cheese (finely shredded)
• Salt (to taste)
• White pepper (to taste, or very fine black pepper)

For Cooking and Serving

• 1 onion (diced or thinly sliced)
• 2 tablespoons salted butter (or as needed for frying)
• Sour cream (optional, for serving)

Instructions

1. Dough Preparation: In a large bowl, combine the flour, beaten eggs, canola oil, salt, and 1 ½ cups of cold water. Mix well to form a dough, adding more water as needed to achieve a soft but not sticky consistency. Knead the dough on a flat surface for 4 to 5 minutes until it becomes smooth and pliable. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
2. Prepare the Filling: Peel and cut the baking potatoes into 2-inch cubes. Boil them in salted water until fork-tender, about 15 minutes. While the potatoes cook, sauté the diced onion in 2 tablespoons of butter over medium-low heat until tender but not browned. Drain the potatoes and mash them in a large bowl, then mix in the cooked onions, shredded cheddar cheese, and the remaining softened butter. Mash until the filling is very smooth, seasoning with salt and white or black pepper to taste.
3. Assembly: Divide the rested dough in half and roll out one half to about ⅛ inch thickness on a floured surface. Using a 3-inch cookie or biscuit cutter, cut out circles of dough. Place about 1 ½ tablespoons of the filling in the center of each dough circle. Fold the dough over to create a semi-circle and pinch the edges firmly to seal. Place assembled pierogis on a baking sheet. Repeat with remaining dough and filling. Pierogis can be cooked immediately or frozen for later use.
4. Cook the Pierogis: Heat 3 tablespoons butter in a large skillet over medium-low heat. Sauté diced onion until tender and caramelized, then remove from skillet and set aside for serving. Bring a large pot of salted water to a boil. Gently add pierogis and cook until they float to the surface, about 2 to 4 minutes, then remove with a slotted spoon. Transfer the pierogis to the hot skillet with butter and cook until golden brown on both sides, approximately 5 minutes. Add more butter if necessary during frying.
5. Serve: Serve the pierogis warm, topped with the sautéed onions and a side of sour cream if desired.

Notes

• The filling can be prepared ahead of time and refrigerated to save time during assembly.
• Make sure to fully seal the edges of the pierogis to prevent the filling from leaking during boiling and frying.
• Pierogis can be frozen before boiling; cook from frozen adding an extra minute or two to boiling time.
• Adjust seasoning in the filling to your taste, adding more salt or pepper if needed.
• Use a non-stick skillet for frying to prevent sticking and allow even browning.

Keywords: pierogi, homemade pierogi, potato pierogi, Eastern European recipe, cheese pierogi, comfort food, boiled pierogi, fried pierogi