Here’s a classic recipe for homemade pierogies—soft dumplings stuffed with your favorite fillings, perfect for a comforting meal! 🥟
Homemade Pierogies
Ingredients
For the dough:
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 g) butter, softened
For the filling (classic potato & cheese):
- 2 cups mashed potatoes (about 2 large potatoes)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: sautéed onions or herbs
Instructions
1. Make the dough
- In a bowl, mix flour and salt.
- Add egg, sour cream, and butter.
- Knead until smooth and elastic (5–7 minutes).
- Wrap in plastic wrap and let rest 30 minutes.
2. Prepare the filling
- Combine mashed potatoes, cheese, salt, pepper, and any optional ingredients.
- Mix until smooth and creamy.
3. Shape the pierogies
- Roll dough to about 1/8 inch thick on a floured surface.
- Cut circles with a glass or cookie cutter (about 3 inches).
- Place 1–2 tsp filling in the center of each circle.
- Fold dough over and pinch edges tightly to seal.
4. Cook the pierogies
- Bring a large pot of salted water to a boil.
- Drop pierogies in batches. They are done when they float to the top (3–5 minutes).
- Optional: Pan-fry boiled pierogies in butter until golden and crispy.
Serving Ideas
- Top with sautéed onions, bacon bits, or sour cream.
- Serve alongside sauerkraut or a fresh salad for a full meal.
Tips
- Dough can be made ahead and refrigerated up to 24 hours.
- Freezing tip: Freeze uncooked pierogies on a tray, then transfer to a bag for later boiling.
- Get creative: Try fillings like sauerkraut & mushroom, sweet cheese, or ground meat.
I can also give you a “super easy weeknight pierogies recipe” that skips rolling dough and uses a shortcut for faster cooking.
Do you want me to do that?