Here’s a classic pierogi recipe — soft dumplings filled with potato and cheese, perfect boiled, pan-fried, or baked.
🥟 Pierogi (Potato & Cheese Filling, Makes ~24)
Ingredients
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
For the filling
- 2 cups mashed potatoes (about 2–3 medium potatoes)
- 1 cup shredded cheddar or farmer’s cheese
- Salt & pepper to taste
- ¼ cup caramelized onions (optional)
For cooking
- Butter or oil for frying
- Optional: extra onions for topping
Instructions
1️⃣ Make the dough
- In a bowl, combine flour and salt.
- Add egg, sour cream, and butter. Mix until a soft dough forms.
- Knead 5–7 minutes until smooth. Wrap in plastic and chill 30 minutes.
2️⃣ Prepare the filling
- Mash potatoes and mix with cheese, salt, pepper, and caramelized onions if using.
3️⃣ Roll and cut dough
- Roll dough on a floured surface to about 1/8-inch thick.
- Cut into circles (~3 inches) using a glass or cookie cutter.
4️⃣ Fill and seal
- Place 1–2 tsp filling in the center of each circle.
- Fold dough over and pinch edges tightly to seal.
5️⃣ Cook pierogi
- Boil: Bring a large pot of salted water to a boil. Add pierogi in batches. Cook 3–5 minutes, until they float to the top.
- Optional pan-fry: After boiling, fry in butter until golden brown for extra flavor.
6️⃣ Serve
- Serve warm with sautéed onions, sour cream, or melted butter.
🔥 Tips
- Dough should be soft but not sticky; flour hands as needed.
- Pierogi can be frozen raw; cook directly from frozen (add 1–2 extra minutes boiling).
- Variations: sauerkraut & mushroom, meat, sweet (berry or fruit) fillings.
I can also give a baked pierogi casserole version or a sweet dessert pierogi version if you want.
Do you want me to share one of those?
