Name: Homemade Cheddar Potato Pierogi with Pan-Fried Finish Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Eastern European
Ingredients: 1 cup all-purpose flour, plus more for kneading and rolling; 1/4 teaspoon salt; 1 large egg; 1/2 tablespoon vegetable oil; 3 tablespoons warm water; 1 cup warm mashed potatoes; 1 tablespoon butter; Salt and pepper, to taste; 1 cup shredded cheddar cheese; 3 tablespoons butter, for frying; 1/2 cup yellow onion, to sauté; Diced scallions, for serving; Sour cream, for serving

Ingredients

1 cup all-purpose flour (plus more for kneading and rolling)

1/4 teaspoon salt

1 large egg

1/2 tablespoon vegetable oil

3 tablespoons warm water

1 cup warm mashed potatoes

1 tablespoon butter

Salt and pepper, to taste

1 cup shredded cheddar cheese

3 tablespoons butter (for frying pan)

1/2 cup yellow onion, to sauté

Diced scallions, for serving

Sour cream, for serving

Instructions

Step 1: In a medium bowl, mix the flour and salt. Make a well in the center and add the egg and vegetable oil. Pour in about 2 tablespoons of warm water and begin mixing the dough with a fork until it starts to come together. Add a touch more water only if needed.

Step 2: Transfer the dough to a work surface and knead by hand for 1-2 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.

Step 3: For the filling, combine warm mashed potatoes with 1 tablespoon butter and season with salt and pepper. If using leftover mashed potatoes, skip seasoning. Stir in the shredded cheddar cheese until just combined.

Step 4: Roll the rested dough out on a lightly floured surface to about 1/8-inch thickness. Use a 3-inch cutter or cup to cut out circles. Re-roll the scraps as needed.

Step 5: Place about a tablespoon of filling in the center of each dough circle using a cookie scoop. Fold the dough over the filling and pinch the edges together firmly. If the dough doesn’t stick, moisten the edges with water before sealing.

Step 6: You can cook the pierogi immediately, refrigerate them overnight, or freeze for up to a month.

Step 7: To boil, bring a large pot of salted water to a boil. Add pierogi gently and stir to prevent sticking. Once they float, cook an additional 3-4 minutes (longer if the dough is thick).

Step 8: For pan-frying, heat 3 tablespoons of butter in a skillet over medium heat. Sauté the boiled pierogi on both sides until lightly browned and heated through.

Step 9: Serve pierogi topped with sautéed onions, diced scallions, and a dollop of sour cream for a traditional finish.

Tips & Variations

Use leftover mashed potatoes seasoned with butter and herbs to save time and add extra flavor to the filling.

For a different filling, try sautéed mushrooms or sauerkraut instead of potatoes and cheese.

To prevent dough from drying out while working, keep unused portions covered with a damp cloth.

If sealing the pierogi edges is tricky, chilling them for 10-15 minutes can make the dough easier to handle.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or warming gently in the microwave. Uncooked pierogi can be frozen on a baking sheet, then transferred to a freezer bag for up to one month. Cook frozen pierogi straight from the freezer, adding a couple of extra minutes to boiling time.

FAQs

Can I use homemade mashed potatoes or should I use leftovers?

You can use either. Freshly made warm mashed potatoes work well, but using seasoned leftovers saves time and often adds deeper flavor.

How do I know when pierogi are fully cooked?

Pierogi are done boiling when they float to the surface and have cooked for a few additional minutes. The dough should feel tender but not doughy. If pan-frying, cook until golden brown on both sides.