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