Pierogi, the beloved dumpling of Eastern European origin, offers a heartwarming combination of soft dough and savory filling, perfect for any family dinner or festive gathering. Making pierogi from scratch is a rewarding kitchen adventure that allows for customization and is sure to impress your guests. Below, I provide a detailed recipe for creating your own batch of these delicious treats, complete with tips for perfecting each step.
Ingredients
For the Dough:
- 6 cups all-purpose flour
- 2 cups cold water (divided)
- 2 eggs, beaten
- 6 tablespoons canola or vegetable oil
- 2 teaspoons salt
For the Filling:
- 3 ¾ pounds baking potatoes
- 1 medium white onion, finely diced
- ⅓ cup softened butter, divided
- 4 ½ cups cheddar cheese, finely shredded
- Salt, to taste
- White pepper, to taste (or very fine black pepper)
For Cooking and Serving:
- 1 onion, diced or thinly sliced
- 2 tablespoons butter (or as needed for frying)
- Sour cream, optional, for serving
Directions
1. Prepare the Dough
In a large mixing bowl, combine the flour, beaten eggs, oil, salt, and 1 ½ cups of water. Stir thoroughly until a dough begins to form. Add more water as needed to achieve a consistent texture. Transfer the dough onto a clean surface and knead for about 4 to 5 minutes until it’s smooth and elastic. Cover with plastic wrap and let it rest at room temperature for 30 to 60 minutes.
2. Make the Filling
While the dough rests, peel and cube the potatoes. Boil them in salted water until they are fork-tender. In a separate pan, sauté the finely diced onions in 2 tablespoons of butter until they are soft and translucent. Drain the potatoes and return them to the pot. Add the cooked onions, cheddar cheese, and the remaining butter, mashing everything together until smooth. Season with salt and white pepper to taste.
3. Assemble the Pierogi
Divide the rested dough in half. On a floured surface, roll out one half to about ⅛-inch thickness. Using a 3-inch cookie or biscuit cutter, cut out circles. Place about 1 ½ tablespoons of filling in the center of each circle. Fold the dough over the filling to form a semi-circle and press the edges together to seal. Repeat this process with the remaining dough and filling.
4. Cook the Pierogi
Bring a large pot of salted water to a boil. Carefully place the pierogi in the water and cook until they float to the surface, about 2 to 4 minutes. Remove them with a slotted spoon. In a large skillet, heat 3 tablespoons of butter over medium heat and sauté the additional diced onion until tender. Add the boiled pierogi to the skillet, adding more butter if necessary, and fry until each side is golden brown, approximately 5 minutes.
5. Serve
Serve the pierogi hot, topped with the sautéed onions and a dollop of sour cream if desired.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: Varies
- Total Time: Approximately 2 hours 10 minutes
- Servings: Makes about 65 pierogi
- Calories: Vary depending on ingredients and serving sizes
Making homemade pierogi is a delightful way to spend an afternoon, especially when you involve friends or family in the assembly process. The result is not just delicious but also a testament to the joy of making food from scratch. Enjoy your meal and the satisfaction of creating something truly special for your loved ones.
Homemade Pierogi
- Total Time: 2 hours 10 minutes
- Yield: 65 1x
Description
Immerse yourself in the art of making Homemade Pierogi, a beloved staple of Eastern European cuisine. This recipe brings a piece of culinary heritage into your kitchen, allowing you to experience the joy of crafting delicate dumplings filled with a creamy and savory mixture of potatoes, onions, and cheddar cheese.Perfect for gatherings or a comforting family dinner, these pierogi can be boiled for a soft texture or pan-fried for a crispy exterior, offering a versatile and satisfying dish. Serve them with a dollop of sour cream and enjoy a meal that warms the heart and soothes the soul.
Ingredients
For the Dough:
6 cups all-purpose flour
2 cups cold water (divided)
2 eggs, beaten
6 tablespoons canola or vegetable oil
2 teaspoons salt
For the Filling:
3 ¾ pounds baking potatoes
1 medium white onion, finely diced
⅓ cup softened butter, divided
4 ½ cups cheddar cheese, finely shredded
Salt, to taste
White pepper, to taste (or very fine black pepper)
For Cooking and Serving:
1 onion, diced or thinly sliced
2 tablespoons butter (or as needed for frying)
Sour cream, optional, for serving
Instructions
Dough:
In a large bowl, combine flour, beaten eggs, oil, salt, and 1 ½ cups of water. Mix well until a dough forms, adding more water if needed.
Knead the dough on a flat surface for 4 to 5 minutes until smooth and pliable. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
Filling:
Peel and cube the potatoes, then boil them in salted water until fork-tender.
While the potatoes cook, sauté the diced onions in 2 tablespoons of butter until tender but not browned.
Drain the cooked potatoes and mash them in a large bowl. Add the sautéed onions, cheddar cheese, and remaining butter. Mash until smooth and well combined.
Assembly:
Roll out half of the dough on a floured surface to ⅛-inch thickness. Cut out circles using a 3-inch cookie or biscuit cutter.
Place 1 ½ tablespoons of filling in the center of each dough circle. Fold over to form a semi-circle and pinch the edges closed. Repeat with the remaining dough and filling.
To Cook:
In a large skillet, heat 3 tablespoons of butter. Add diced onions and cook until tender. Set aside for serving.
Bring a large pot of salted water to a boil. Gently add the pierogi and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
Transfer the cooked pierogi to the skillet with the onions (adding more butter if needed) and fry until golden brown on each side, about 5 minutes.
Serve warm with sautéed onions and optional sour cream.
- Prep Time: 20 minutes
- Cook Time: Varies