Pierogi Recipe

Make dough

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

Beat 1 egg with 1 cup water and 2 tbsp melted butter. Pour into the well and gradually incorporate flour with a fork until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbsp flour; if dry add a teaspoon of water at a time. Shape into a ball.

Wrap dough in plastic wrap and let rest at room temperature for 30 minutes (this relaxes the gluten and makes rolling easier).

Cook potatoes

Place peeled, chunked potatoes (about 1 kg) in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, reduce to simmer, and cook until potatoes are fork-tender, about 15–20 minutes. Drain well.

Mash filling

Return drained potatoes to the pot off heat. Add 3 tbsp unsalted butter and 1 cup whole milk; mash until smooth. Stir in 4 oz softened cream cheese and 1 cup grated sharp cheddar until fully incorporated. Season with 1 tsp ground black pepper and adjust salt to taste. Fold in 2 tbsp finely chopped chives. Cool filling to room temperature (important so it won’t steam open the dumplings).

On a lightly floured surface, divide rested dough into 4 portions. Roll one portion at a time to about 1/8-inch (3 mm) thickness. Keep remaining dough covered to prevent drying.

Using a 3-inch round cutter (or a glass), cut circles from the dough. Gather scraps, re-roll once and cut more circles.

Place about 1 to 1 1/2 teaspoons of cooled potato-cheese filling in the center of each circle. Brush the edges lightly with water, fold dough over to form a half-moon, and press edges to seal. Crimp the edges with a fork or fold the edge decoratively to ensure a tight seal.

Place assembled pierogi on a floured baking sheet in a single layer. If not cooking immediately, dust with flour, cover with a clean towel, and refrigerate for up to 2 hours or freeze on the sheet for 1 hour then transfer to a bag for longer storage.

Boil pierogi

Bring a large pot of salted water to a gentle boil. Add pierogi in batches (do not overcrowd). Stir gently so they don’t stick. Cook until they float, then continue cooking 1–2 minutes more. Use a slotted spoon to transfer them to a tray.

Pan-fry and onion

In a large skillet over medium heat, melt 4 tbsp unsalted butter with 2 tbsp vegetable oil. Add 1 thinly sliced onion and sauté until golden and soft, about 7–9 minutes. Push onions to the side and add boiled pierogi in a single layer. Fry until bottoms are golden brown and crisp, 2–3 minutes per side. Spoon sautéed onions over pierogi before serving.

Make crema

In a small bowl combine 1 cup sour cream, 1 cup Greek yogurt, 3 tbsp finely chopped chives, 1 tsp lemon juice, 1 tsp salt and 1 tsp ground black pepper. Whisk until smooth and chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning.

Serve pierogi hot with a generous dollop of chive crema and extra chopped chives on top if desired.