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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/homemade-pierogi-recipe/