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Homemade Pierogi Recipe

These Homemade Pierogi are a delightful culinary tradition! Tender dough filled with savory goodness, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Eastern European
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 5 cups all-purpose flour
  • 1 cup hot water
  • 1 teaspoon coarse salt
  • ½ cup cooking oil
  • 1 large whisked egg
For the Filling:
  • 1 small yellow onion peeled and small-diced
  • 1 stick unsalted butter
  • 6 tablespoons unsalted butter remaining for sautéing
  • 3 pounds russet potatoes (about 5 large potatoes)
  • 1 cup farmer's cheese
  • Coarse salt and ground white pepper to taste

Equipment

  • Mixing bowl
  • Rolling Pin
  • Potato masher
  • Large pot
  • Skillet
  • Cookie cutter or glass

Method
 

Homemade Pierogi Recipe Instructions:
  1. In a large mixing bowl, combine the 5 cups of all-purpose flour and 1 teaspoon of coarse salt. Make a well in the center and pour in the whisked egg, cooking oil, and hot water. Mix with a fork until the dough starts to come together. Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic. Cover with a clean towel or plastic wrap and let it rest for about 30 minutes.
  2. While the dough is resting, peel and dice the russet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl. In a skillet, melt 1 stick of butter over medium heat, then add the diced onion. Sauté until golden brown, about 5-7 minutes. Combine the sautéed onions with the mashed potatoes and add the farmer's cheese. Season with coarse salt and ground white pepper to taste. Mix thoroughly until well combined.
  3. Once the dough has rested, divide it into quarters. Take one portion and keep the rest covered to prevent drying out. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles, about 3 inches in diameter.
  4. Place a generous tablespoon of the potato and cheese filling in the center of each dough circle. Fold the circle in half, pressing the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
  5. Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches. Cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them from the water and transfer them to a plate.
  6. In a large skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the boiled pierogi and sauté until golden brown on both sides, about 3-4 minutes per side.
  7. Serve your homemade pierogi hot, garnished with additional sautéed onions if desired. A dollop of sour cream or a sprinkle of fresh herbs can take them to the next level!

Notes

  • Feel free to experiment with different fillings like sauerkraut or mushrooms.
  • These pierogi freeze well; just ensure they are completely cool before storing.
  • To reheat, either boil or sauté in butter until warmed through.