Pierogi Recipe

When it comes to soul-soothing comfort food, few things come close to Pierogi. These pillowy Eastern European dumplings are filled with everything from mashed potatoes to sweet cheese and can be boiled, pan-fried, or both for that magical combo of soft and crispy.

Originating from Poland, pierogi are more than just dumplings—they’re a tradition, a Sunday ritual, and a nostalgic bite of home. The most classic filling? A creamy mix of mashed potatoes and sharp cheddar (often called Ruskie pierogi). But don’t stop there—there are versions with sauerkraut, mushrooms, meat, and even blueberries for dessert.

They’re a labor of love but so worth it. Make a big batch, freeze extras, and pull out a dozen whenever you need a little edible hug. Serve with sour cream and sautéed onions and you’ll be everyone’s favorite person at the table.

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Ingredients (makes about 40 pierogi):

For the dough:

• All-purpose flour – 3 cups (375g)

• Warm water – 3/4 cup (180ml)

• Egg – 1 large

• Sour cream – 2 tbsp

• Salt – 1 tsp

• Butter – 2 tbsp, melted (for brushing)

For the potato-cheese filling:

• Russet potatoes – 500g (about 3 medium), peeled and cubed

• Sharp white cheddar – 200g, grated

• Butter – 1 tbsp

• Salt – to taste

• Black pepper – to taste

• Optional: sautéed onion – 1/4 cup, finely chopped and golden

For serving:

• Butter – 2 tbsp, for pan-frying

• Onion – 1 small, thinly sliced

• Sour cream – for dipping

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Step-by-Step Instructions:

1. Make the filling (20 minutes):
Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and mash with butter, cheddar, and optional sautéed onion. Season with salt and pepper. Let cool completely before using.

2. Make the dough (10 minutes + rest):
In a bowl, mix flour and salt. In another bowl, whisk egg, sour cream, and warm water. Combine wet and dry ingredients and knead into a smooth, elastic dough—about 8 minutes. Wrap and let rest for 30 minutes.

3. Roll and fill (30–40 minutes):
Divide dough in half. Roll one half to about 1/8-inch thick. Use a 3-inch cutter (or glass) to cut rounds. Place 1–1.5 tsp filling in each. Fold in half, pinch the edges tightly to seal. Crimp with a fork if you like.

4. Boil the pierogi (10–12 minutes):
Bring a large pot of salted water to a boil. Drop in pierogi in batches, stirring gently. Boil until they float, then cook 1–2 minutes more. Remove with slotted spoon.

5. Pan-fry (optional but recommended):
In a skillet, melt butter and sauté onion until golden. Add pierogi and fry on both sides until lightly crisp and golden. Serve hot with onions on top and sour cream on the side.

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Pro Tip:

Seal those edges tightly! If the dough isn’t sealed well, filling will leak during boiling. Use a tiny bit of water on the edge to help if needed. And always cool your filling before wrapping—it makes sealing easier.

Want to freeze? Lay raw pierogi on a tray, freeze until solid, then store in bags. Boil straight from frozen—no need to thaw!