Pierogi

Pierogi are delightful dumplings stuffed with potatoes and cheese. These are traditional Polish dumpling that puts a whole new meaning to comfort food!

I love comfort food because, obviously, it just makes everything better. Try these other comfort food favorites, Biscuits and Gravy, Rigatoni, and Meatloaf!

What is a Pierogi?

Pierogi look similar to Potstickers but are filled with a potato and cheese filling and are made from a simple egg dough. These are dreamy creamy dumpling that is guaranteed to hit the spot. These pierogis are the ultimate comfort food. The dough is a non-yeasted dough that is super easy to work with. It rolls out like a dream. Traditionally these potato and cheese dumplings are made with farmer’s cheese which can be hard to find. Cottage cheese and sour cream make a great substitution.

The combination of boiling and then pan-frying the pierogi provides the perfect texture. These are perfectly tender with a slightly crispy outside. The inside contains a cheesy luscious filling you are going to love. These are way better than anything you will find in the frozen section of the store. The caramelized onions and butter are absolutely divine. Top these pierogi with a bit more cheese and green onions if desired.

What You Need for Perfect Pierogi

The dough is simple to make and comes together quickly with these pantry staple ingredients. For the printable list of ingredients and measurements, follow the recipe card below.

• All-purpose flour: This will provide the needed structure for this basic dough.
• Salt: This is a must-have as it adds flavor.
• Vegetable oil: You can use canola oil as a mild-tasting perfect option.
• Eggs: For the eggs to mix in completely and easily, have them at room temperature.
• Warm water: Using warm water helps everything combine and creates a nice supple dough.

Cheese and Potato Filling Ingredients

Pierogi are filled with a savory potato and cheese filling that is warm and comforting. You won’t go wrong with these homemade pierogis! See the recipe card below for all the measurements and full information about the pierogi recipe.

• Medium russet potatoes: Russets will have the best texture. Other potatoes can be too waxy.
• Butter unsalted: Have the butter at room temperature or softened for easy mixing.
• Cottage cheese or sour cream: You can use one or the other or a combination of both.
• Cheddar cheese grated: I like to use finely grated cheese that I do myself.
• Salt: Again, this adds needed flavor, so do not forget it.
• Sweet onion:  Dice the onion small, or leave in long slices.
• Butter: More butter, because everything is better with butter.

Making the Dough

These pierogis are just what you need to create the best dinner for your family. Start with combining in the bowl the flour, salt, veggie oil, and egg. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Pierogi Dough Filling

Once the dough is created and ready to stuff with potatoes and cheese mixture, these pierogis will cook up in minutes!

1. Potatoes: Peel and chop potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes, and then mash well.
2. Cheese Filling: Add in the butter, cottage cheese or sour cream, cheddar cheese, and salt. Once smooth, set aside.

How to Make Homemade Pierogi

1. Roll: Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is 1/8 inch in thickness.
2. Cut and Fill: Using a 3-inch cookie cutter, cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t the filling to burst out.
3. Fill the Rest: Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.
4. Brown the Onions: Add the chopped onion and butter to a large skillet. Cook the onions on medium-low for about 20 minutes, until the onions are nice and browned.
5. Boil and Skillet Fry: Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!