There are few dishes more comforting than a bowl of homemade pierogies topped with sautéed onions and sour cream. My potato and cheese pierogies are a family-favorite recipe and a midwestern staple for those cold, harsh winters. Nothing’s better than a hot bowl after a long day of shoveling snow!
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As soon as the temps start to drop, I start making big batches of these homemade pierogies to keep my family full all winter long. These potato and cheese dumplings freeze super well and taste just as fresh cooked from frozen, so they’re great for meal prep. My whole family loves them, and although they’re a bit of work to make, they’re a great easy freezer meal for when I’m too cold to think about what to make.
Homemade Pierogies Recipe
Equipment
- Rolling Pin
- Biscuit Cutter (optional)
Ingredients
For the Dough
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1 large egg
- 2 tablespoons unsalted butter melted (¼ stick)
For the Filling
- 1½ pounds Russet potatoes peeled and chopped
- 1 cup
freshly shredded cheddar cheese
- 2½ teaspoons kosher salt
- ¼ teaspoon onion powder
- ½ teaspoon ground black pepper
For the Butter Sauce
- 3 tablespoons salted butter (⅜ stick)
- ½ small onion thinly sliced
Instructions
For the Dough
- Combine the flour and salt in a large bowl.2½ cups all-purpose flour, 1 teaspoon kosher salt
- In a separate bowl, whisk together the sour cream, egg, and butter.1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
- Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
For the Filling
- Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.1½ pounds Russet potatoes
- Add in the cheese, salt, onion powder, and pepper. Mash until smooth.1 cup freshly shredded cheddar cheese , 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
- Roll out the dough on a floured surface to a ⅛-inch thickness.
- Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
- Spoon about 1 tablespoon of filling onto the middle of each round.
- Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
For Assembly
- Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat.3 tablespoons salted butter, ½ small onion
- Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
- Turn the heat to low and gently toss the pierogis in the butter until coated.
- Serve with sour cream or (plain yogurt if in a pinch)
Becky’s Tips
- Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
- This is a great recipe for using up leftover mashed potatoes!
- I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
- Don’t let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
- You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
- Don’t overfill the pot with dumplings. They won’t cook evenly.
- Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Pierogies Step by Step
Gather all your ingredients.
Mix the Dry Ingredients: Combine 2½ cups of all-purpose flour and 1 teaspoon of kosher salt in a large bowl.
Whisk the Wet Ingredients: In a separate bowl, whisk together 1 cup of sour cream, 1 large egg, and 2 tablespoons of melted unsalted butter.
Formt the Dough: Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
Boil the Potatoes: Add 1½ pounds of peeled and chopped Russet potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.
Mash the Filling: Add in 1 cup of freshly shredded cheddar cheese, 2½ teaspoons of kosher salt, ¼ teaspoon of onion powder, and ½ teaspoon of ground black pepper. Mash until smooth.
Roll and Cut the Dough: Roll out the dough on a floured surface to a ⅛-inch thickness. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
Fill the Pierogies: Spoon about 1 tablespoon of filling onto the middle of each round.
Seal the Pierogies: Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
Cook the Pierogies: Melt 3 tablespoons of salted butter in a large skillet set over medium heat. Add in ½ of a thinly sliced small onion, and cook for 8-10 minutes until softened and slightly browned. Meanwhile, bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
Toss the Pierogies: Turn the heat to low and gently toss the pierogis in the butter until coated. Serve with sour cream.
How to Store and Reheat
Store leftover pierogies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium heat and tossing with fresh butter sauce.
Serving Suggestions
These delicious potato and cheese pierogies are so delicious all by themselves for meatless Monday. But they’re also yummy with a protein, like Swiss chicken, smothered pork chops, or Mushroom chicken.
