Potato + Cheese Pierogis Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center. Add 1 egg, 1 cup sour cream and 2 tbsp melted butter. Stir with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead about 4–6 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour. Wrap dough in plastic and refrigerate for at least 30 minutes while you prepare the filling.

Cook the potatoes

Place the peeled, chunked potatoes (about 1.25 kg) in a pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce to a simmer and cook 15–18 minutes until very tender when pierced. Drain thoroughly and return to the hot pot for 1 minute to dry off excess moisture.

Mash and season

Mash the hot potatoes until smooth. Add 4 oz cream cheese, 1 cup grated extra-sharp cheddar, 2 tbsp unsalted butter, 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Mix until uniformly creamy and taste for seasoning. If using the optional shredded chicken, fold in 8 oz cooked shredded chicken now. Let the filling cool to lukewarm before assembling (this prevents dough sogginess).

Prepare toppings

In a large skillet over medium heat cook 6 oz diced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving rendered fat in the skillet. Add the diced onion and sauté in the bacon fat 4–5 minutes until translucent. Add 1 cup sliced mushrooms and 1/2 diced red bell pepper and sauté 3–4 minutes until mushrooms are browned and bell pepper softened. Season lightly with salt and pepper. Stir in 2 tbsp chopped chives and remove from heat. Reserve the bacon to sprinkle on top when serving.

Make herb butter

Melt 4 tbsp unsalted butter and stir in 1 tbsp finely chopped parsley, 1 tsp chopped dill and 1 minced garlic clove. Keep warm.

Roll and cut dough

Divide chilled dough into two pieces. Working with one piece at a time on a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness. Cut rounds using a 3-inch (7.5 cm) cutter or glass.

Fill and seal

Place about 1 tbsp of the cooled potato-cheese filling in the center of each round (less for smaller rounds). Brush the edge with a little water, fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork to ensure a tight seal. Place formed pierogis on a lightly floured tray.

Boil

Bring 4 liters of water to a rolling boil in a large pot; add 2 tbsp coarse salt. Reduce to a gentle boil. Cook pierogis in batches (do not overcrowd): slide in 6–8 at a time and stir gently to prevent sticking. When they float, cook for 2 more minutes (total about 4–5 minutes). Remove with a slotted spoon and drain briefly.

Pan-fry (optional, recommended)

Heat 2 tbsp vegetable oil or butter in a large skillet over medium-high heat. Working in batches, place boiled pierogis in the skillet and sear 2–3 minutes per side until golden and crisp. Transfer to a serving platter.

Arrange pierogis on plates, spoon the sautéed onion, mushroom and red pepper mixture over them, sprinkle with crisp bacon bits and chopped chives. Drizzle the warm herb butter over the top and serve with a dollop of sour cream on the side. Offer extra cracked black pepper. If you added chicken to the filling, the pierogis will be heartier and do not require additional protein.