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
Scale
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
