Ahhh Pierogi 🥟—pillowy, stuffed dumplings that are a Central/Eastern European classic. They can be savory or sweet, boiled and then pan-fried for golden edges. Here’s a classic savory potato and cheese version with tips to make them perfect.
🥟 Classic Potato & Cheese Pierogi
Makes ~24 pierogi
Ingredients
Dough
- 2 cups all-purpose flour, plus extra for rolling
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
- ½ tsp salt
Filling
- 2 cups mashed potatoes (fluffy, no lumps)
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
- Optional: sautéed onions, garlic, or chives
For cooking
- Butter for pan-frying
- Optional: sour cream for serving
Instructions
1. Make the dough
- Mix flour and salt in a bowl.
- Add egg, sour cream, and softened butter. Mix until it forms a soft dough.
- Knead 5–7 minutes until smooth.
- Cover and let rest 30 minutes.
2. Make the filling
- Mash cooked potatoes and stir in cheese.
- Season with salt, pepper, and optional sautéed onions or chives.
- Let cool before filling pierogi.
3. Assemble the pierogi
- Roll dough on a floured surface to 1/8–1/4 inch thickness.
- Cut circles (~3 inches diameter) with a cup or cutter.
- Place 1 tsp filling in the center of each circle.
- Fold dough over and pinch edges tightly to seal. Use a fork to crimp.
4. Cook
- Bring a large pot of salted water to a boil.
- Drop pierogi in, a few at a time.
- Boil 2–3 minutes after they float to the surface. Remove with a slotted spoon.
5. Optional: Pan-fry
- Melt butter in a skillet over medium heat.
- Fry boiled pierogi until golden and slightly crisp on both sides.
🔥 Tips for Perfect Pierogi
- Seal edges well: Prevents filling from leaking.
- Don’t overfill: 1 tsp is plenty for 3-inch circles.
- Boiling water must be salted: Adds flavor to dough.
- Resting dough: Makes it easier to roll and less sticky.
Variations
- Savory: Sauerkraut, mushrooms, ground meat.
- Sweet: Sweetened farmer’s cheese, berries, or jam.
- Toppings: Butter, caramelized onions, crispy bacon, or sour cream.
If you want, I can give you a shortcut method using store-bought dough, mini pierogi appetizer version, or oven-baked pierogi for less fuss 🥟✨.
Do you want me to do that?
