Description
Homemade Pierogi are traditional Eastern European dumplings with a soft dough filled with a smooth mixture of mashed potatoes, sautéed onions, and cheddar cheese. They are boiled until they float, then pan-fried in butter and served warm with caramelized onions and sour cream for a comforting and satisfying meal.
Ingredients
Scale
Dough
- 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
- 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
- Prepare Dough: In a large bowl, combine the all-purpose flour, beaten eggs, canola oil, salt, and 1 ½ cups of cold water. Mix well to form a dough, adding more water as necessary to achieve a smooth, pliable consistency. Knead the dough on a flat surface for about 4 to 5 minutes until smooth.
- Rest Dough: Cover the kneaded dough with plastic wrap and let it rest at room temperature for at least 30 minutes, up to 1 hour, to allow gluten to relax and make rolling easier.
- Cook Potatoes: Peel and cut the baking potatoes into 2-inch cubes. Place them into a large pot of salted water and bring to a boil. Cook for about 15 minutes or until the potatoes are fork tender.
- Sauté Onions for Filling: While the potatoes cook, heat 2 tablespoons of butter in a medium skillet over medium-low heat. Add the finely diced onion and cook slowly until tender but not browned, to bring out sweetness.
- Make Filling: Drain the cooked potatoes and transfer to a large bowl. Mash them thoroughly until smooth. Add the sautéed onions, shredded cheddar cheese, softened butter (except the 2 tablespoons reserved for frying), salt, and white or black pepper. Continue mashing and mixing until the filling is creamy and well combined.
- Roll Dough and Cut Circles: Divide dough in half. On a floured surface, roll out one half of the dough to about ⅛ inch thickness. Use a 3-inch cookie or biscuit cutter to cut out circles for the pierogi.
- Fill and Seal Pierogi: Place about 1 ½ tablespoons of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a semi-circle and pinch the edges tightly to seal, ensuring no filling escapes. Arrange finished pierogi on a baking sheet.
- Cook Pierogi – Boiling: Bring a large pot of salted water to a boil. Gently add pierogi in batches, cooking until they float to the surface, about 2 to 4 minutes. Use a slotted spoon to remove them carefully.
- Cook Pierogi – Pan-Frying: While water boils or after boiling, heat 3 tablespoons of butter in a large skillet over medium-low heat. Add diced onions and cook until they become tender and translucent without browning, then remove onions and set aside for serving. Add boiled pierogi to the hot skillet, adding more butter if needed, and fry until golden brown on each side, about 5 minutes total.
- Serve: Serve the warm pierogi topped with the sautéed onions and a dollop of sour cream, if desired, for a rich, comforting traditional dish.
Notes
- Pierogi dough can be rested up to 1 hour to improve elasticity and ease of rolling.
- Filling can be adjusted with additional seasoning to taste, including salt and pepper.
- Pierogi can be frozen at the assembly stage; separate layers with parchment paper to prevent sticking.
- Cooking frozen pierogi is best done by boiling first until they float, then pan-frying as usual to maintain texture.
- Use a 3-inch cutter to ensure consistent pierogi size for even cooking.
- For a richer flavor, some butter can be added to the boiling water for the potatoes.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
Keywords: pierogi, homemade pierogi, potato dumplings, Eastern European recipes, comfort food, pan-fried dumplings, cheese pierogi
