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)

2 tablespoons salted butter (or as needed for frying)

Sour cream (optional, for serving)

Instructions

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 the remaining water if needed.

Step 2: Knead the dough on a flat surface for about 4 to 5 minutes until smooth and pliable. Cover with plastic wrap and let rest at room temperature for 30 minutes to 1 hour.

Step 3: Peel and cut the potatoes into 2-inch cubes. Boil in salted water for about 15 minutes or until fork tender.

Step 4: While the potatoes cook, sauté the finely diced onion in 2 tablespoons of butter over medium-low heat until tender but not browned. Set aside.

Step 5: Drain the potatoes and mash them in a large bowl. Stir in the cooked onions, shredded cheddar cheese, and the remaining softened butter. Season with salt and white or very fine black pepper to taste. Mash until very smooth.

Step 6: Roll out half of the rested dough to about ⅛ inch thickness. Use a 3-inch cookie or biscuit cutter to cut out circles.

Step 7: Place about 1 ½ tablespoons of the potato 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 finished pierogi on a baking sheet. Repeat with remaining dough and filling.

Step 8: To cook immediately, heat 3 tablespoons of butter in a large skillet. Add diced onions and cook on medium-low until tender. Remove onions and set aside for serving.

Step 9: Bring a large pot of salted water to a boil. Gently add pierogi and cook until they float to the surface, about 2 to 4 minutes. Remove with a slotted spoon.

Step 10: Transfer pierogi to the hot skillet and cook until browned on both sides, about 5 minutes. Add more butter if needed.

Step 11: Serve warm with sautéed onions and sour cream if desired.

Tips & Variations

For a richer flavor, substitute some cheddar with farmer’s cheese or add finely chopped chives to the filling.

You can freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag. Boil from frozen, adding a minute or two to cooking time.

To ensure the dough seals well, press edges firmly and consider brushing with a little water before sealing.

FAQs

Can I use gluten-free flour to make pierogi dough?

Gluten-free flours can make the dough more delicate and harder to work with. For best results, use a gluten-free flour blend designed for baking and expect a different texture in the finished pierogi.

How can I tell when pierogi are cooked?

Pierogi are done boiling when they float to the water’s surface, usually after 2 to 4 minutes. Once floated, they just need to be browned in a skillet if desired.