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Golden pan fried homemade pierogi with caramelized onions and chili flakes in a black nonstick skillet.
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5 from 1 vote

Homemade Pierogi

Homemade Pierogi with a sour cream dough and a classic potato and cheddar filling. Boiled until they float then pan fried in butter and caramelized onions until golden and crispy. Serve with sour cream. Makes about 30 pierogi and freezes beautifully.
Prep Time45 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time1 hour 25 minutes
Course: Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine: Polish
Keyword: homemade pierogi, pierogi, pierogi recipe
Servings: 6
Calories: 550kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the dough:

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • ¾ cup sour cream
  • ¼ cup unsalted butter melted

For the filling:

  • 2 cups mashed potatoes about 3 medium potatoes
  • 1 cup cheddar cheese shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For cooking:

  • 2 tablespoons butter
  • 1 small onion finely chopped
US Customary - Metric

Instructions

  • In a large bowl, combine 3 cups all purpose flour and 1 teaspoon salt. Add 1 large egg, ¾ cup sour cream, and ¼ cup melted unsalted butter. Mix until a soft dough forms.
    Hands kneading homemade pierogi dough on a floured marble surface then the dough formed into a smooth ball ready to rest.
  • Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth. Cover and let it rest for 20 minutes.
    Hands kneading homemade pierogi dough on a floured marble surface then the dough formed into a smooth ball ready to rest.
  • In a bowl, mix together 2 cups mashed potatoes, 1 cup shredded cheddar cheese, ½ teaspoon salt, and ½ teaspoon black pepper until well combined.
    Mashed potatoes with shredded cheddar cheese salt and pepper in a glass bowl then mixed together into a smooth potato cheddar filling.
  • Roll the dough out on a floured surface to about ⅛ inch thickness. Cut circles using a 3 inch cutter or glass.
    Homemade pierogi dough being rolled thin with a wooden rolling pin then circles being cut out with a round metal cutter.
  • Place about 1 tablespoon of the potato and cheese filling in the center of each circle. Fold the dough over to form a half moon and pinch the edges firmly to seal.
    Round pierogi dough circles on a marble surface with potato cheddar filling then one sealed into a half moon shape with crimped edges.
  • Bring a large pot of salted water to a boil. Add the pierogi in batches and cook for 3 to 4 minutes, until they float to the surface. Remove with a slotted spoon.
    Homemade pierogi floating in boiling salted water in a cream pot then being removed with a wire skimmer.
  • Heat 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes until golden.
    Finely chopped onion cooking in butter in a black skillet then caramelized to golden brown with a wooden spoon.
  • Add the boiled pierogi to the skillet and cook for 3 to 4 minutes per side until lightly browned.
    Boiled pierogi added to a skillet with caramelized onions then pan fried until golden and crispy with a wooden spoon.
  • Serve warm with sour cream on the side.

Notes

  1. Make ahead: the dough can be made a day ahead and refrigerated wrapped tightly. Bring it to room temperature before rolling.
  2. Filling variations: caramelized onion mixed into the potato filling is a great addition. Some people use cottage cheese or sauerkraut and mushroom for a more traditional Polish version. Both are excellent.
  3. Serving: sour cream is traditional and mandatory in my house. Fried bacon bits on top are also very welcome.
  4. Yield: this recipe makes about 30 pierogi which sounds like a lot until you are eating them.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 61g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 795mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg
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