Homemade Cheddar Potato Pierogi with Pan-Fried Finish Recipe
Homemade Pierogi are traditional Eastern European dumplings made from a simple dough filled with a creamy mashed potato and cheddar cheese mixture. This recipe guides you through making the dough from scratch, preparing the delicious filling, and cooking the pierogi by boiling and optionally pan-frying for a crispy finish. Served with sour cream and scallions, these pierogi are a comforting and satisfying dish perfect for any occasion.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: About 12 pierogi 1x
- Category: Main Course
- Method: Boiling with optional Pan-frying
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
Scale
Dough
- 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
Filling
- 1 cup warm mashed potatoes
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
To Cook and Serve
- 3 tablespoons butter, for frying
- 1/2 cup yellow onion, to sauté
- Diced scallions, for serving
- Sour cream, for serving
Instructions
- Prepare the Dough: In a medium bowl, combine 1 cup flour and 1/4 teaspoon salt. Create a well in the center, add the egg and vegetable oil. Pour in about 2 tablespoons of warm water and begin mixing the dough with a fork until it comes together, adding a bit more water if needed.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead with your hands until smooth, about 1-2 minutes. Cover with plastic wrap and let rest for 30 minutes to relax the gluten.
- Make the Filling: In a bowl, mix warm mashed potatoes with 1 tablespoon butter, salt, and pepper to taste. Then fold in the shredded cheddar cheese until just combined. If using seasoned leftover mashed potatoes, skip the seasoning step.
- Roll Out the Dough: On a lightly floured surface, roll the rested dough out to about 1/8-inch thickness, ensuring it is even for uniform pierogi.
- Cut Dough Circles: Using a 3-inch diameter cutter or cup, cut out as many circles as possible. Re-roll scraps to cut more circles.
- Fill the Pierogi: Place about a tablespoon of the potato and cheese filling in the center of each circle using a scoop. Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, dipping your finger in water to help seal if necessary.
- Cook or Store: At this point, pierogi can be cooked immediately, refrigerated overnight, or frozen for up to one month.
- Boil the Pierogi: Bring a large pot of salted water to a boil. Add pierogi gently and stir occasionally to prevent sticking. Once they float to the surface, continue boiling for 3-4 more minutes or longer if dough is thick.
- Pan-Fry the Pierogi: In a large skillet, melt 3 tablespoons butter and sauté cooked pierogi on both sides until lightly browned and heated through, about 2-3 minutes per side.
- Serve: Serve pierogi hot, topped with sautéed yellow onions, diced scallions, and a dollop of sour cream for a classic finish.
Notes
- For best results, use freshly made or warm mashed potatoes rather than cold leftovers to ensure the filling mixes smoothly with cheese.
- If dough is too sticky, add a little more flour as you knead and roll.
- You can freeze uncooked pierogi on a baking sheet before transferring to a bag to prevent sticking together.
- Sautéing onions adds nice sweetness and texture; reserve some for garnish along with scallions.
- Boiled pierogi can be eaten as is or pan-fried for a crispier outer texture.
- The filling can be varied by using different cheeses or adding cooked bacon or caramelized onions.
Keywords: homemade pierogi, pierogi recipe, potato and cheese pierogi, Eastern European dumplings, boiled pierogi, pan-fried pierogi, comfort food
