Homemade Potato and Cheese Pierogies Old Fashioned Perogies
Discover the comforting taste of old-world tradition with these Homemade Potato and Cheese Pierogies, also known as Old-Fashioned Perogies. This classic Eastern European recipe combines pillowy-soft dough made from scratch with a creamy, cheesy potato filling that melts in your mouth. Boiled until tender and pan-fried with golden sautéed onions, each pierogi is a perfect balance of textures and flavors. With step-by-step guidance for making the dough, shaping the pierogies, and achieving that signature buttery finish, this recipe is ideal for family gatherings or a cozy dinner at home. Serve them warm with a dollop of tangy sour cream for the ultimate comfort food experience. Perfect for those seeking traditional pierogi recipes or hearty potato dishes, this homemade delight captures the heart of authentic cooking.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 large Egg
- 1.5 cups Water
- 1 teaspoon Salt
- 4 medium Potatoes
- 1.5 cups Cheddar cheese, shredded
- 3 tablespoons Butter
- 1 medium Onion, finely chopped
- 0.5 cups Sour cream (optional, for garnish)
- 1 tablespoon Salt (for boiling water)
Instructions
In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the egg and 1.5 cups of water gradually. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
Peel and dice the potatoes into small chunks. Boil them in a pot of salted water until tender, about 10-12 minutes.
Drain the potatoes thoroughly and mash them in a large bowl. Stir in the shredded cheddar cheese until melted and smooth. Set aside to cool.
Roll out the rested dough on a floured surface until it is about 1/8 inch thick. Cut the dough into circles using a 3-inch round cutter or glass.
Place a small spoonful (about 1 tablespoon) of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pinching tightly or crimping with a fork.
Bring a large pot of salted water to a rolling boil. Working in batches, drop the pierogies into the boiling water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden and softened, about 6-8 minutes.
Toss the boiled pierogies in the skillet with the onion and butter mixture, cooking until the pierogies are lightly browned on both sides, about 2-3 minutes per side.
Serve warm with a dollop of sour cream on top, if desired.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10518 mg | 457% | |
| Total Carbohydrate | 557.1 g | 203% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 18.7 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1587 mg | 122% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5375 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
