Pierogies Homemade Another Variation
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!
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Recipe Information
Ingredients
- 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
In a large bowl, whisk together the flour and salt. Add the egg, water, and melted butter, then mix until a rough dough forms.
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.
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.
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.
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.
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.
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.
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.
Serve the pierogies warm, topped with sour cream and a sprinkle of chives if desired. Enjoy!
Nutrition Facts
Calories |
3819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 535.6 g | 195% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 16.6 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1620 mg | 125% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4629 mg | 98% | |
*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.
