Homemade Potato Pierogi

1 hours 0 mins Prep Time

10 mins Cook Time

Written By

Nadia Boachie

The Central and Eastern European dumpling! Pierogies are high up on the comfort food scale, with a delicious chewy exterior and a soft cheesy potato filling -- you can't go wrong. They can be served almost any way you want! Boiled or pan-fried to a crispy perfection and served with toppings like sauerkraut, green onion or bacon bits.

King Arthur Flour's pierogi recipe is foolproof for making delicious pierogi every time. If you are in the mood for putting in a little extra work to make these from scratch, the reward pays off!

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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @travelandmunchies and @kingarthurflour!

Ingredients

Dough

2 cups (241g) all-purpose flour
1/2 tsp salt
1 large egg
1/2 cup (113g) sour cream
1/4 cup (57g) butter, room temperature

Filling

1 cup (227g) warm mashed potatoes
1 cup (113g) sharp cheddar cheese, shredded

To finish

1/4 cup (57g) butter
2 large (156g) shallots, diced; or one medium (156g) onion, sliced
Sour cream or plain Greek yogurt is a good substitute (optional)
Sauerkraut (optional)

Directions

Dough

4 Steps

Step 1

Mix together flour and salt. Add the egg to the flour and combine.
Step 2

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Step 3

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Step 4

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Filling

1 Steps

Step 1

Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper. Feel free to improvise on the filling and add additions such as spinach or bacon.

Assembly

4 Steps

Step 1

Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles out of the dough. You can also just use a drinking glass. Repeat with the other half of the dough. Save the scraps, reform and cut out.
Step 2

Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal (you can also use a fork to do this).
Step 3

Pierogi can be frozen for up to 4 weeks, or refrigerated overnight. If eating immediately, cook in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they are fresh or frozen. Remove from water onto paper towel.
Step 4

To finish, sauté the shallots or onion in butter in a large skillet until the onions begin to brown. Add the pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce or other condiments and toppings such as sauerkraut.