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Homemade Pierogies

Homemade Pierogies

I used to buy Pierogies from the frozen isle in the grocery store, and even from a box they were divine.  I found this recipe and was feeling ambitious, and K and I are both very glad that I did!  These are so good!  I haven’t tried freezing them and cooking them later, but I will.  I would love to have these on hand for the days when we’re craving something yummy but not wanting to cook.  They are a little time consuming, but oh so good.


2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3+ cup water
--Potato & Cheese Filling--
1 lb. russet potatoes
3 oz. grated cheddar cheese
salt & pepper, to taste
1 Tbsp. dried chives
--Other Ingredients--
1 onion, sliced thinly
butter (for sautéing)
flour (for kneading and rolling dough)
milk, for mashing potatoes


To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
To make the filling: Cut potatoes into cubes. Boil until soft. Mash with milk, grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
To fill pierogies: Generously flour a cutting board, adding flour to the board and your hands as needed. Form 20-24 balls of dough from dough. Flatten a dough ball with rolling pin, making it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.
To cook pierogies: Boil a large pot of salted water. Add pierogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet used previously for mushrooms, with 1Tbsp. butter and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream.



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