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Homemade Pierogi
5 from 502 votes

Homemade Pierogi

Homemade Pierogi feature a supple dough made from flour, eggs, oil, and water, wrapped around a smooth potato and sharp cheddar cheese filling that includes gently cooked onions. The potato filling is creamy with balanced seasoning of salt and white pepper. The dough is rolled thin and cut into small circles to encase the filling, then pinched carefully to avoid thick edges. These dumplings yield a tender texture that works well boiled and then pan-fried with butter and onions for serving, often accompanied by sour cream.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
30 mins
Total Time
2 hrs 10 mins
Servings: 65 pierogi
Calories: 109 kcal
Course: Side Dish, Main Course, Lunch, Dinner
Cuisine: Polish

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
    Cup of Yum
  1. 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.
  2. Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
  3. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
Filling
  1. 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.
  2. While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
  3. 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
  1. Using half of the dough, roll it out ⅛" thick. Cut out circles of dough using a 3" cookie or biscuit cutter.
  2. 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.
  3. The pierogi can either be cooked or frozen at this point.
To Cook
  1. 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.
  2. 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.
  3. Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
  4. 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

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%)

Nutrition Facts

Serving: 65 pierogi

Amount Per Serving

Calories 109

% 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.