Homemade Pierogi
These homemade pierogi are tender dumplings filled with creamy potatoes, cheese, and onion. Soft, pillowy dough wrapped around a savory filling makes this Polish classic the ultimate comfort food. Serve boiled or pan-fried with sour cream, dill, or caramelized onions.
Equipment
- Mixing bowls
- Large Pot
- Rolling Pin
- round cutter
- Skillet
- potato masher
Ingredients
- 3 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup warm water
- 1 tsp salt
- 3 large potatoes, peeled and cubed
- 1/2 cup cottage cheese
- 1/2 cup cheddar cheese, shredded
- 1/2 cup onion, finely chopped
- 2 tbsp butter
- 1/2 tsp black pepper
- 1 tsp salt (for filling)
Instructions
- In a large bowl, whisk together flour and salt. In another bowl, whisk egg, sour cream, and warm water. Mix wet into dry until a shaggy dough forms. Knead 5–7 minutes until smooth and elastic. Wrap and rest for 30 minutes.
- Boil potatoes until soft, then mash with butter, salt, and pepper. Stir in cottage cheese, cheddar, and onion until smooth.
- Roll out dough on a floured surface. Cut into circles. Place filling in the center, fold over, and pinch edges closed. Use a fork to seal if desired.
- Bring salted water to a boil. Drop pierogi in and cook 3–5 minutes, until they float. Optional: pan-fry in butter until golden. Serve with sour cream, dill, or caramelized onions.
Notes
You can freeze uncooked pierogi on a parchment-lined baking sheet, then store them in a freezer bag for up to 3 months. For a lighter variation, use part-skim cottage cheese. Don’t over-knead the dough—this keeps it soft and tender.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 410mgPotassium: 390mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 6mgCalcium: 90mgIron: 3mg
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