Potato Pierogies
Indulge in the comforting, savory goodness of homemade Potato Pierogies, a timeless Eastern European classic that’s perfect for any occasion. These tender dumplings are crafted from a buttery, sour cream-infused dough that’s rolled to perfection and filled with a creamy blend of mashed russet potatoes and sharp cheddar cheese. Boiled until soft and then pan-fried to achieve a golden, crispy exterior, each pierogi delivers a delightful balance of textures and flavors. Pair them with caramelized onions, a dollop of sour cream, or your favorite toppings for a truly customizable culinary experience. With straightforward ingredients and step-by-step preparation, this recipe is your gateway to creating 24 irresistible potato pierogies—ideal for family dinners, holiday gatherings, or simply satisfying your craving for comfort food. Make these traditional pierogies in just 90 minutes and savor a dish steeped in tradition and full of hearty flavor.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 large Egg
- 0.5 cups Sour cream
- 0.25 cups Unsalted butter
- 4 medium Russet potatoes
- 1 cup Cheddar cheese, shredded
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter (for cooking finished pierogies)
- 1 medium Onion, diced (optional, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Whisk the egg, sour cream, and melted butter together in a separate bowl, then pour the mixture into the flour. Stir until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Meanwhile, peel and dice the potatoes. Boil them in a large pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them until smooth. Stir in the shredded cheddar cheese, 2 tablespoons butter, and black pepper. Mix well and set aside to cool.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thick. Use a 3-inch round cutter or glass to cut out circles.
Place 1 tablespoon of the potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, pinching the edges tightly to seal. If necessary, use a little water to help seal the edges.
Bring a large pot of salted water to a gentle boil. Cook the pierogies in batches, about 6 at a time, for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt 2 tablespoons of butter over medium heat. Fry the boiled pierogies in batches until golden and crisp on both sides, about 2-3 minutes per side.
Optional: In a separate skillet, sauté the diced onion in butter until caramelized. Serve the pierogies topped with the caramelized onions, sour cream, or with your favorite accompaniments.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 22.6 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1161 mg | 89% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4298 mg | 91% | |
*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.
