Potato and Cheese Pierogi Recipe
Resting the dough lets the gluten relax so it rolls out thin without snapping back, and boiling the pierogi just until they float keeps the wrapper tender instead of gummy.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 6
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup warm water
- 1 tsp salt
- 2 lb russet potatoes, peeled and cubed
- 1 cup farmer's cheese or dry curd cottage cheese
- 1 medium yellow onion, finely diced
- 4 tbsp unsalted butter
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Instructions
- 1Whisk together the flour and salt, then work in the egg, sour cream, and warm water until a shaggy dough forms.
- 2Knead the dough on a floured surface for 5-6 minutes until smooth and elastic, then cover and rest for 30 minutes.
- 3Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes, then drain well.
- 4Melt half the butter in a skillet and cook half the diced onion until deeply golden, about 10 minutes.
- 5Mash the potatoes with the cooked onion, farmer's cheese, and salt to taste until smooth.
- 6Roll the dough out thin on a floured surface and cut into 3-inch rounds.
- 7Spoon a scant tablespoon of filling onto each round, fold in half, and pinch the edges firmly to seal.
- 8Bring a large pot of salted water to a gentle boil and cook the pierogi in batches until they float, about 3 minutes, then simmer 1 minute more.
- 9Melt the remaining butter in a skillet with the rest of the diced onion and toss the boiled pierogi in it to finish.
Tips & variations
- Swap the potato-cheese filling for sautéed sauerkraut and mushroom for a classic savory variation.
- Pierogi freeze well uncooked, freeze them in a single layer on a tray first, then bag them so they don't stick together.
- No farmer's cheese on hand, drained small-curd cottage cheese or even a mild ricotta works in a pinch.
Storage & reheating
Refrigerate cooked pierogi up to 3 days. Reheat by pan-frying in butter over medium heat until warmed through and lightly crisped. Uncooked pierogi freeze well for up to 2 months; boil straight from frozen, adding a minute or two to the cook time.
Nutrition
A hearty, starch-forward dish, the butter finish adds most of the richness beyond the potato and cheese filling itself.
Tips from the Tulo kitchen
- Keep a small bowl of water nearby to dab the edges of the dough if they start drying out before you seal them.
- Don't overcrowd the pot, pierogi need room to float freely or they stick to each other and tear.
FAQ
Can I make the dough ahead of time?
Yes, the dough can be wrapped tightly and refrigerated up to a day ahead. Let it come back to room temperature before rolling so it doesn't crack.
Why do my pierogi keep splitting open while boiling?
This almost always means the edges weren't sealed firmly enough or there was flour trapped in the seam. Pinch firmly and wipe any excess flour off the edges before sealing.
Can pierogi be baked instead of boiled?
They're traditionally boiled, but boiled pierogi can be pan-fried afterward, or brushed with butter and baked at 400°F for about 20 minutes for a firmer, crisper result.
