Our Traditional Pierogies
Discover the comforting flavors of Eastern Europe with *Our Traditional Pierogies*, a beloved dish made from scratch with tender homemade dough and a creamy, cheesy potato filling. This pierogi recipe combines simple, pantry-friendly ingredients like all-purpose flour, eggs, sour cream, and cheddar cheese to create pillowy dumplings that are boiled to perfection and optionally pan-fried in golden butter with onions for added depth. Perfect for family dinners or special celebrations, these savory dumplings are easy to customize and pair beautifully with sour cream or your favorite toppings. With just an hour and a half from prep to plate, this recipe delivers a satisfying and nostalgic meal that brings everyone to the table. Add this classic pierogi recipe to your rotation and enjoy a taste of homemade comfort food at its finest!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 Large eggs
- 0.75 cups Sour cream
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Salt
- 2 pounds Yukon Gold potatoes (peeled and diced)
- 1 cup Shredded cheddar cheese
- 4 tablespoons Salted butter (for sautéing, optional)
- 1 Onion (diced, optional for sautéing)
- Salt (to taste for the filling)
- Black pepper (to taste for the filling)
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs, sour cream, and melted butter. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 8 minutes until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Bring a large pot of salted water to a boil and add the diced potatoes. Cook until fork-tender, about 15–20 minutes.
Drain the potatoes and mash them in a large bowl. Stir in the shredded cheddar cheese, and season with salt and black pepper to taste. Let the filling cool completely.
Roll out the dough on a floured surface to about 1/8 inch thick. Use a 3-inch round cutter to cut circles from the dough.
Place about 1 tablespoon of the potato filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Working in batches, gently drop the pierogies into the boiling water. Cook for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
If desired, melt the salted butter in a skillet over medium heat. Add the diced onion and sauté until golden and soft. Add the boiled pierogies and cook until lightly browned on both sides, about 2–3 minutes per side.
Serve the pierogies warm with sour cream or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
4104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 551.0 g | 200% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 24.1 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1298 mg | 100% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4582 mg | 97% | |
*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.
