Pierogies Recipe

Mix dry and wet

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center.

In a separate small bowl combine 1 large egg, 1/2 cup sour cream, 2 tablespoons melted butter and 1/4 cup warm water; whisk until smooth.

Pour the wet mixture into the flour well. Using a fork or your fingers, gradually draw in flour until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. If dough is sticky, sprinkle up to 2 tablespoons more flour; if too stiff, add 1 teaspoon water.

Form dough into a ball, wrap in plastic wrap or place in a lightly oiled bowl covered with a towel, and let rest at room temperature for 30 minutes. Resting makes it easier to roll thinly.

Cook potatoes

Place 1.5 lbs peeled and chunked russet potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the warm pot to dry briefly (1–2 minutes). Mash until smooth using a potato masher or ricer.

Finish filling

Stir in 3 tablespoons unsalted butter, 1/4 cup whole milk, 4 oz softened cream cheese (or farmer's cheese), 3/4 cup grated cheddar, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. The filling should be smooth, creamy and cool to the touch before assembling—transfer to a bowl and let cool for 10–15 minutes.

Divide rested dough into two pieces. Working with one piece at a time and keeping the other covered, roll dough on a lightly floured surface to about 1/8-inch thickness.

Using a 3-inch round cutter or glass, cut circles from the dough. Gather scraps, re-roll once, and cut until all dough is used.

Place about 1 heaping teaspoon (or a small tablespoon) of the cooled potato-cheese filling in the center of each dough circle. Be careful not to overfill—pierogi will swell when cooked.

Moisten the edge of the dough circle with a little water (use your fingertip). Fold the dough over to form a half-moon and press the edges together to seal. Crimp the edges with a fork or pinch and roll the seam to ensure a tight seal. Place finished pierogies on a lightly floured tray.

To cook, bring a large pot of salted water to a gentle boil. Working in batches, drop pierogies into the water, stirring gently so they don’t stick. When they float, cook 1–2 minutes more to ensure filling is heated through, then remove with a slotted spoon to a plate lined with paper towels. Total boiling time after floating: about 1–2 minutes.

Optional finish — pan-fry: In a large skillet heat 2 tablespoons unsalted butter with 1 tablespoon vegetable oil over medium heat. Add boiled pierogies in a single layer (don’t crowd) and cook until bottoms are golden brown and crisp, 2–3 minutes per side. Transfer to a serving platter.

Sauté onions: In a separate skillet melt 3 tablespoons unsalted butter over medium-low heat. Add 1 thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 15–18 minutes. If onions brown too quickly, lower heat and add a splash of water.

Serve: Top warm boiled (or pan-fried) pierogies with generous spoonfuls of caramelized onions, a dollop of 1/2 cup sour cream, and a sprinkle of 2 tablespoons chopped chives or parsley. Season with additional black pepper to taste (about 1/4 tsp).

Leftovers: Store cooled pierogies in an airtight container in the refrigerator for up to 3 days or freeze in a single layer on a tray then transfer to a bag for up to 3 months. Reheat by pan-frying or boiling from frozen, adding a few extra minutes if frozen.