Homemade Pierogi
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
30 mins
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Total Time
2 hrs 10 mins
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Servings
65 pierogi
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Calories
109 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Polish
Homemade Pierogi
Description
Homemade Pierogi are made by preparing a pliable dough combining all-purpose flour, eggs, canola oil, salt, and cold water. The filling consists of boiled, mashed baking potatoes blended with sautéed white onions, rich cheddar cheese, and butter, seasoned with salt and white pepper. The dough is rolled out thin and cut into circles around 3 inches in diameter. The filling is spooned onto each circle and sealed by pinching the edges thinly to avoid thick seams. After cooking by boiling, pierogi can be fried with diced onions in butter to add a slight crispness. These dumplings offer a creamy, cheesy interior with a tender outer layer, making them a satisfying dish with a gentle balance of flavors. They can be served with sour cream for added richness.
Starchy potatoes like russet are essential to achieve the ideal filling texture. Shredding the cheese fresh from a block ensures better melt and flavor. Onions in the filling should be cooked gently until tender to avoid browning, preserving sweetness. Pierogi dough should be rested to improve elasticity, but over-kneading should be avoided to prevent toughness. Once assembled, pierogi freeze well for up to three months; cook them directly from frozen by boiling.
Ingredients
Dough
- 6 cups all-purpose flour
- 2 cups water divided, cold
- 2 large egg beaten
- 6 tablespoons canola oil or vegetable oil
- 2 teaspoons salt
Filling
- 3 ¾ pounds potato baking variety
- 1 medium white onion finely diced
- ⅓ cup butter softened, divided, salted
- 4 ½ cups cheddar cheese finely shredded, shredded
- salt to taste
- white pepper to taste, or very fine black pepper
For Serving
- 1 onion diced or thinly sliced
- 2 tablespoons butter or as needed for frying, salted
- sour cream optional, for serving
Instructions
Dough
- In a large bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
- Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
- Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
Filling
- Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
- While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
- Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
Assembly *see note
- Using half of the dough, roll it out ⅛" thick. Cut out circles of dough using a 3" cookie or biscuit cutter.
- Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
- The pierogi can either be cooked or frozen at this point.
To Cook
- Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
- Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
- Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
- Serve warm with onions and sour cream.
Notes
- Use starchy potatoes such as russet for a smooth, creamy filling.
- Grate cheddar cheese freshly from a block to improve melt and flavor.
- Cook onions gently until tender without browning to keep a sweet taste.
- Do not over-knead the dough to avoid tough, elastic pierogi wrappers.
- Pinch dough edges thinly and trim excess dough for even thickness and proper sealing.
- Freeze assembled pierogi on parchment in a single layer up to 3 months; cook from frozen without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 65pierogi
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109 | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 136mg | 6% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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