Potato Pierogi Recipe
Introduction
Potato pierogi are a beloved comfort food perfect for using leftover mashed potatoes or making fresh from scratch. These tender dumplings are filled with a creamy potato mixture, boiled, and then crisped in butter for a satisfying finish. Customize the filling to suit your taste and enjoy a delicious homemade treat.
Ingredients
- Filling:
- 3 lb. Yukon Gold potatoes
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- Dough:
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 2 large eggs
- 1 cup milk
- 2 tbsp sour cream
- 2 tbsp butter (for frying)
- Optional: chopped onion for browning
Instructions
- Step 1: Peel and quarter the potatoes. Boil them in a large pot of water until fork tender, about 15-20 minutes. Drain well.
- Step 2: Return potatoes to the pot or a large bowl. Add milk, butter, sour cream, salt, and pepper. Mash until smooth and lump-free. Stir in shredded cheddar cheese, then set aside.
- Step 3: In a large bowl, whisk together eggs, milk, and sour cream until combined.
- Step 4: Add flour and salt to the wet ingredients. Mix with a spoon until a dough forms, then knead on a floured surface until smooth and elastic. Cover with a clean towel and let rest 10-15 minutes.
- Step 5: Roll out the dough on a floured surface to about 1/8 inch thickness. Use a circle cutter or floured glass to cut circles.
- Step 6: Place about 1 tablespoon of filling on each dough circle. Fold over and pinch or crimp edges to seal well.
- Step 7: Bring 3 quarts of water to a gentle boil. Add pierogi in batches without overcrowding. Cook for 10-15 minutes until they float. Remove with a slotted spoon and drain.
- Step 8: Melt 2 tablespoons butter in a frying pan. Optionally, brown chopped onions in the butter, then add pierogi and cook until each side is crisp and golden.
Tips & Variations
- Freeze uncooked pierogi on a tray before boiling, then transfer to a freezer bag to store. Cook from frozen when ready.
- Try different fillings such as ground beef with sautéed onions, ham and cheese, or chicken with potato and cheese for variety.
- Using leftover mashed potatoes makes this recipe quick and easy while still delicious.
Storage
Cooked pierogi can be stored in an airtight container in the refrigerator for 3-4 days. Reheat by frying them again in a little butter or microwaving until warmed through. Uncooked pierogi freeze well and can be cooked straight from the freezer without thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover mashed potatoes for the filling?
Yes, leftover mashed potatoes work perfectly and save preparation time. Just add cheese and seasonings before filling the dough.
How do I know when the pierogi are cooked?
Cooked pierogi will float to the surface of the boiling water and should be cooked for 10-15 minutes. Be careful not to overcrowd the pot for even cooking.
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Potato Pierogi Recipe
- Total Time: 1 hour 30 minutes
- Yield: Approximately 15 pierogi (depending on size) 1x
- Diet: Vegetarian
Description
Potato Pierogi are a savory Eastern European dumpling made from a tender dough filled with creamy mashed potatoes mixed with sharp cheddar cheese and seasonings. Perfect for using leftover mashed potatoes or making fresh, these pierogi are boiled until tender and then optionally pan-fried in butter until crispy and golden. This versatile recipe allows for customization with different fillings and is a comforting dish to enjoy year-round.
Ingredients
Filling
- 3 lb. bag Yukon Gold potatoes
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
Pierogi Dough
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 2 large eggs
- 1 cup milk
- 2 tbsp sour cream
Instructions
- Prepare the Filling: Peel and cut the potatoes into fourths. Add the potatoes to a large pot of water and boil until fork tender, about 15-20 minutes. Drain the water and return the potatoes to the pot or a large mixing bowl. Add milk, butter, sour cream, salt, and pepper. Mash the mixture until smooth and free of lumps. Stir in the shredded sharp cheddar cheese and mix well. Set aside to cool.
- Make the Dough: In a large mixing bowl, whisk together the eggs, milk, and sour cream until combined. Add the flour and salt to the wet ingredients and mix with a rubber spatula or wooden spoon until a dough forms. Turn the dough onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Cover loosely with a clean dish towel and let rest for 10-15 minutes.
- Roll and Cut Dough: On a floured surface, roll out the dough to about 1/8 inch thickness—thin enough to avoid doughiness but thick enough to prevent tearing. Using a circle cookie cutter or a floured glass rim, cut circles from the dough.
- Fill and Seal Pierogi: Place roughly 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges together firmly or use a fork to crimp and seal the edges securely, preventing filling from leaking during cooking.
- Boil the Pierogi: Bring 3 quarts of water to a boil in a large pot. Add pierogi in batches without overcrowding. Boil for 10-15 minutes, until they float to the surface indicating they are cooked through. Remove them with a slotted spoon and drain.
- Optional Pan Fry: In a frying pan, melt 2 tablespoons butter over medium heat. Optionally, brown some chopped onions for added flavor. Add boiled pierogi and fry until golden and crispy on each side, about 2-3 minutes per side.
Notes
- Freeze uncooked pierogi on a tray before boiling for easy storage; store in a Ziplock freezer bag and boil directly from frozen when ready.
- Experiment with various fillings such as ground beef with sautéed onions, ham and cheese, or diced chicken with potatoes and cheese for different flavors.
- This recipe works well for using leftover mashed potatoes to save time.
- Be sure to roll the dough thinly but not too thin to avoid tearing during boiling.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling with optional pan-frying
- Cuisine: Eastern European
Keywords: potato pierogi, pierogi recipe, savory dumplings, Eastern European food, mashed potato dumplings, homemade pierogi, comfort food, dumplings with cheese
