Pierogies Homemade Another Variation

Nutriscore Rating: 69/100

Discover the ultimate comfort food with this recipe for Homemade Pierogies - Another Variation! Crafted from tender, homemade dough and filled with a creamy, cheesy mashed potato mixture enhanced by buttery sautéed onions, these pierogies strike the perfect balance between soft and savory. Boiled to pillowy perfection and optionally pan-fried to deliver a golden, crispy finish, this versatile dish is a labor of love with a payoff that’s worth every step. Serve these delightful pockets of goodness with a dollop of tangy sour cream and a sprinkle of fresh chives for the perfect finishing touch. Whether you’re new to pierogy-making or a seasoned pro, this recipe offers an approachable and delicious way to explore Eastern European cuisine right in your own kitchen!

Recipe Information

• Prep Time: N/A
• Cook Time: 20 min
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 4 cups All-purpose flour
• 1.5 teaspoons Salt
• 1 Egg
• 1 cup Water
• 2 tablespoons Unsalted butter (melted)
• 4 medium Russet potatoes (peeled and cubed)
• 1.5 cups Cheddar cheese (grated)
• 1 medium Onion (finely chopped)
• 2 tablespoons Unsalted butter (for sautéing)
• 0.5 teaspoons Black pepper
• 0.5 cup Sour cream (for serving)
• 2 tablespoons Chives (chopped, optional)

📝 Instructions

9 steps

1. In a large bowl, whisk together the flour and salt. Add the egg, water, and melted butter, then mix until a rough dough forms.

2. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

3. While the dough rests, boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a large bowl.

4. Mix grated cheddar cheese, sautéed onion (cooked in 2 tablespoons of butter until softened), and black pepper into the mashed potatoes. Set aside to cool.

5. Divide the dough into two portions. Roll out one portion on a floured surface to 1/8-inch thickness. Use a 3-inch round cutter to cut circles of dough.

6. Place about 1 tablespoon of the potato-cheese filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal. Repeat with the remaining dough and filling.

7. Bring a large pot of salted water to a boil. Cook the pierogies in batches, about 8-10 at a time, until they float to the surface, 3-4 minutes. Remove with a slotted spoon and drain well.

8. Optional: Heat a non-stick skillet over medium heat, and add 1 tablespoon of butter. Sauté the boiled pierogies until golden brown on each side, about 2-3 minutes per side.

9. Serve the pierogies warm, topped with sour cream and a sprinkle of chives if desired. Enjoy!

Nutrition Facts

1 serving (373.2g)

Calories		668
% Daily Value*
Total Fat		22.0 g	28%
	Saturated Fat	13.4 g	67%
	Polyunsaturated Fat	0.0 g
Cholesterol		92 mg	31%
Sodium		688 mg	30%
Total Carbohydrate		95.9 g	35%
	Dietary Fiber	4.9 g	17%
	Total Sugars	3.0 g
Protein		20.5 g	41%
Vitamin D		0.5 mcg	2%
Calcium		277 mg	21%
Iron		4.5 mg	25%
Potassium		867 mg	18%

*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.

Source of Calories

Fat: 1198 cal (30.1%%)

Protein: 488 cal (12.3%%)

Carbs: 2298 cal (57.7%%)