Pierogi Recipe
Traditional homemade pierogi filled with creamy mashed potatoes and cheese, boiled until tender, and optionally pan-fried in butter for a golden finish.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 egg
- 3/4 cup sour cream
- 1/4 cup melted butter
- 1/4 cup water more if needed
Filling:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese or farmer’s cheese
- 1/4 cup sautéed onions optional
- Salt to taste
Instructions
- Mix flour and salt. Add egg, sour cream, butter, and water.
- Knead into a smooth dough. Rest 30 minutes.
- Combine mashed potatoes, cheese, onions, salt. Let cool.
- Roll dough thin. Cut into circles. Fill and seal into half-moons.
- Boil pierogi in salted water until they float (3–4 mins).
- See full steps with tips & photos → https://p4pd.org/pierogi-recipe/
Notes
- You can freeze uncooked pierogi in a single layer, then transfer to a bag.
- For crispier edges, pan-fry in butter after boiling.
- Add caramelized onions or bacon on top for extra flavor.