Potato and Cheese Pierogi
Homemade pierogi with a tender sour cream dough and a potato, cheddar and onion filling, boiled and then pan-fried in butter with caramelised onions.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 10 min total About 36 pierogiIntermediate
Photo: futureshape · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Pierogi are beloved Polish dumplings, and the potato and cheese filling known as ruskie is the classic. A soft dough enriched with sour cream rolls out easily and stays tender after boiling.
Making them is a relaxing weekend project that rewards you with a freezer full of future dinners. Boil them, then fry them in butter with sweet onions until golden, and serve with sour cream.
Equipment you'll need
- Large pot
- Rolling pin
- 3-inch round cutter or glass
- Large skillet
- Baking sheets
Tips for success
- Cool the filling completely before filling; warm filling makes the dough sticky.
- If the edges will not seal, dab them with a little water.
- Boil at a gentle simmer, not a rolling boil, so the pierogi do not burst.
Substitutions and variations
- Use farmer's cheese (twaróg) for a more traditional filling.
- Fill with sauerkraut and mushrooms, or spinach and feta.
- Top with crumbled crispy bacon for non-vegetarians.
Storage and reheating
To store: Refrigerate boiled pierogi for up to 3 days. Freeze uncooked pierogi on a floured baking sheet, then transfer to bags for up to 3 months; boil from frozen, adding 2 to 3 minutes.
To reheat: Pan-fry leftover boiled pierogi in butter until golden and hot throughout.
Recipe
Potato and Cheese Pierogi
Homemade pierogi with a tender sour cream dough and a potato, cheddar and onion filling, boiled and then pan-fried in butter with caramelised onions.
- Prep
- 1 hr
- Cook
- 40 min
- Rest dough
- 30 min
- Total
- 2 hr 10 min
- Yield
- About 36 pierogi
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Dough
Filling
To finish
Instructions
Step 1: Make the dough
Mix the flour and salt. Add the egg, sour cream, water and melted butter and stir, then knead for 5 minutes until smooth and soft. Cover and rest for 30 minutes.
Step 2: Make the filling
Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain and mash until smooth, then mix in the cheese, sautéed onion, salt and pepper. Cool completely.
Step 3: Roll and cut
Roll half the dough out 1/8 inch thick on a floured surface and cut into 3-inch rounds. Repeat with the remaining dough, re-rolling the scraps once.
Step 4: Fill and seal
Place a heaped teaspoon of filling in the centre of each round. Fold in half and pinch the edges firmly to seal, pressing out any air. Keep on a floured baking sheet under a towel.
Step 5: Boil
Cook the pierogi in batches in a large pot of gently boiling salted water. When they float, cook for 2 minutes more, then lift out with a slotted spoon.
Step 6: Pan-fry and serve
Melt the butter in the skillet over medium heat and cook the sliced onion for 10 to 12 minutes until golden. Push aside, add the boiled pierogi and fry for 2 to 3 minutes per side until golden. Serve with sour cream and herbs.
Cuisine: Polish · Course: Dinner
Estimated nutrition per serving
- Calories
- 530
- Protein
- 16 g
- Fat
- 20 g
- Carbs
- 72 g
- Fibre
- 3 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/pierogi
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