Homemade Pierogi 🥟

Homemade Pierogi are a beloved staple of Eastern European cuisine, offering a delightful combination of comfort and flavor. These little dumplings are filled with creamy mashed potatoes, savory onions, and cheddar cheese, all wrapped in delicate, homemade dough. Whether boiled or pan-fried, they create a satisfying dish that warms the heart and delights the palate. Perfect for family gatherings or cozy nights in, this authentic recipe will have you enjoying the joy of making and savoring pierogi from scratch.

Ingredients

For the Dough:

6 cups all-purpose flour
2 cups cold water (divided)

2 eggs, beaten
6 tablespoons canola or vegetable oil
2 teaspoons salt

For the Filling:

3 ¾ pounds baking potatoes
1 medium white onion, finely diced
⅓ cup softened butter, divided

4 ½ cups 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 butter (or as needed for frying)
Sour cream, optional, for serving

Directions

1. Prepare the Dough:

In a large bowl, combine the flour, beaten eggs, oil, salt, and 1 ½ cups of cold water. Mix well until a dough forms, adding more water if needed.
Knead the dough on a floured surface for 4 to 5 minutes until it becomes smooth and pliable. Cover it with plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour.

2. Prepare the Filling:

Peel and cube the potatoes, then boil them in a large pot of salted water until fork-tender.
While the potatoes are cooking, sauté the diced onion in 2 tablespoons of butter over medium heat until tender but not browned.
Drain the cooked potatoes and mash them in a large bowl. Add the sautéed onions, cheddar cheese, and remaining butter. Mash until smooth and well combined. Season with salt and white pepper to taste.

3. Assemble the Pierogi:

Roll out half of the dough on a floured surface to about ⅛-inch thickness. Use a 3-inch cookie or biscuit cutter to cut out circles from the dough.
Place 1 ½ tablespoons of filling in the center of each dough circle. Fold the circle over to form a semi-circle and pinch the edges closed to seal. Repeat this process with the remaining dough and filling.

4. Cook the Pierogi:

In a large skillet, heat 3 tablespoons of butter over medium heat. Add the diced onion and cook until tender. Set aside for serving.
Bring a large pot of salted water to a boil. Gently add the pierogi to the pot and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
Transfer the cooked pierogi to the skillet with the sautéed onions (adding more butter if necessary) and fry until golden brown on each side, about 5 minutes.

5. Serve:

Serve warm with sautéed onions on top and a dollop of sour cream on the side for dipping.

Nutritional Information

Calories: Approximately 150 kcal per pierogi (calories may vary depending on ingredients and serving sizes)
Prep Time: 20 minutes
Cooking Time: Varies
Total Time: 2 hours 10 minutes
Servings: 65 pierogi

Tips for Making Perfect Pierogi

Dough Consistency: The dough should be soft and pliable but not sticky. If it feels too dry, add a little more water; if too wet, sprinkle in a bit more flour.
Avoid Overfilling: Be careful not to overfill the pierogi, as this can cause them to burst while cooking.
Keep it Floured: Make sure to keep the surfaces floured while rolling out the dough to prevent sticking.
Make Ahead: Pierogi can be made in advance and stored in the freezer. Just boil them straight from the freezer without thawing.
Variations: Feel free to get creative with fillings! Consider using sauerkraut, mushrooms, or even sweet fillings like berries or sweetened cheese.

FAQs

1. Can I make the dough the night before?
Yes! You can prepare the dough in advance and refrigerate it. Just make sure to cover it well to prevent it from drying out.

2. What types of potatoes are best for filling?
Baking potatoes, like Russets or Idaho potatoes, work best as they are starchy and mash well.

3. Can I skip frying the pierogi?
Absolutely! You can serve them boiled with just the sautéed onions on top or toss them in a little butter for flavor.

4. How do I store leftovers?
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.

5. Are pierogi gluten-free?
Traditional pierogi dough contains wheat flour, but you can use gluten-free flour blends to make a gluten-free version.

Indulge in the comforting flavors of Homemade Pierogi, perfect for family meals or special occasions. Making them from scratch might take a little time, but the results are worth it—delicious, warm dumplings that everyone will love! Enjoy every bite!