Description
Classic Polish pierogi made with a creamy potato and cheddar cheese filling encased in a tender homemade dough. These traditional dumplings are boiled until tender and then pan-fried with golden sautéed onions for a rich, savory finish. Perfect as a comforting main dish or appetizer.
Ingredients
Scale
Dough
- 2 eggs
- 2 tbsp sour cream
- 1 cup milk
- 3 1/2 cups flour (may need more or less)
- 2 tsp salt
Potato and Cheese Filling
- 3 lb large potatoes
- 4 tbsp unsalted butter
- 1/4 cup warm milk
- 1/2 cup cheddar cheese
Topping and Cooking
- 1 large onion
- 2 tbsp unsalted butter
Instructions
- Prepare Potato Filling: Cook the potatoes in salted water until they are easily pierced with a fork. Drain the water and mash the potatoes while still warm. Mix in 4 tablespoons of unsalted butter, 1/4 cup warm milk, and 1/2 cup cheddar cheese until creamy and well combined.
- Make Pierogi Dough: In a mixing bowl, whisk together 2 eggs, 2 tablespoons of sour cream, and 1 cup of milk until smooth. Gradually add 3 1/2 cups of flour and 2 teaspoons salt to the liquid ingredients. Knead the dough by hand or with a stand mixer until elastic and smooth. Let the dough rest for 10 minutes covered.
- Roll Out Dough: On a floured surface, roll out the dough until about 1/8 inch thick. Use a floured cookie cutter or glass cup to cut out circles for the pierogi.
- Shape Pierogi: Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and firmly pinch the edges to seal.
- Optional Freezing: Arrange the pierogi on a floured surface so they don’t stick. At this point, you can freeze them for later use if desired.
- Boil Pierogi: Bring about 3 quarts of water to a boil. Carefully drop the pierogi into the boiling water one at a time. Once they float to the top, cook for an additional 10-15 minutes until fully cooked through. Remove with a slotted spoon and drain.
- Pan Fry with Onions: In a skillet, melt 2 tablespoons unsalted butter over medium heat. Sauté the sliced onion until golden brown and caramelized. Add the boiled pierogi and fry each side until golden brown and slightly crispy, about 2-3 minutes per side.
Notes
- Use starchy potatoes like Russets for best texture in the filling.
- Resting the dough allows gluten to relax, making it easier to roll out.
- Freezing uncooked pierogi on a floured tray prevents sticking and allows for make-ahead meal prep.
- Boiling pierogi first ensures the inside is cooked before pan-frying for extra crispness.
- Serve pierogi hot with sour cream or melted butter for a traditional touch.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Polish
Keywords: Pierogi, Polish dumplings, potato and cheese pierogi, homemade dumplings, comfort food, traditional Polish recipe
