Homemade Pierogi
These pierogies are so delicious! The dough is soft and not too dense like most pierogies. Stuffed with mashed potatoes and cheese and a mixture of cheese, you'll be hooked!
Ingredients
For the Pierogi Dough
- 1 large egg
- 1/4 teaspoon salt
- 1/2 tablespoon vegetable oil
- 1 cup all-purpose flour , plus more for kneading and rolling
- 3 tablespoons warm water
For the Pierogi Filling
- 1 tablespoon butter
- salt and pepper , to taste
- 1 cup warm mashed potatoes
- 1 cup shredded cheddar cheese
For Serving
- 1/2 cup yellow onion , to saute
- diced scallions , for serving
- 3 tablespoons butter , for frying pan
- sour cream , for serving
Instructions
For the dough:
First, combine flour and salt in a medium bowl. Make a well in the center and add the egg and oil. Add about 2 tablespoons of lukewarm water and start mixing the dough with a fork until it comes together. (Add a little more water, only if necessary.)
Then, when the dough comes together, transfer it to a work surface and knead a little with your hands until smooth, about 1 to 2 minutes.
Cover the dough with plastic wrap and let stand 30 minutes.
For the filling:
Mix the mashed potatoes with 1 tablespoon of butter and salt and pepper, to taste (skip this step if using previously seasoned leftover mashed potatoes). Add the cheddar cheese and stir until combined.
To form the Pierogi:
On a lightly floured surface, roll out the dough to about 1/8 inch thick.
Using a craft knife or mug, cut as many circles as possible that are 3 inches in diameter. (Relaunch the rest of the dough and cut more circles.)
Using a cookie spoon, place a tablespoon of stuffing in the middle of each circle of dough.
Fold the dough over the filling and pinch the edges together. (If the dough doesn't stick well enough, dip your fingertip in water and wipe around the edges.) Repeat with the rest of the dough and filling.
At this point, you can bake them, refrigerate them overnight, or freeze them for about a month.
Boil Pierogi
Bring a large pot of salted water to a boil. Add the pierogi and stir gently with a spoon so they don't stick together or at the bottom of the pan.
Wait for them to float to the top, then bake for about 3-4 more minutes (if your dough is on the thicker side, it may take longer).
To fry Pierogi
In a large pan, heat 3 tablespoons of butter and brown the pierogi on both sides, until lightly browned and heated through.
Serve the pierogi boiled or pan-fried with butter, sour cream and diced green onions. Happy Cooking Time.
