Name: homemade potato & cheese pierogi
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: 5 cups all-purpose flour, sifted; 1 3/4 cups hot water ((140°F to 160℉)); 1 teaspoon coarse salt; 1/4 cup olive oil; 1 large egg, lightly whisked; 2 pounds russet potatoes, peeled & cut into large chunks ((about 3 large potatoes)); 8 tablespoons unsalted butter; 2 cups farmer's cheese; coarse salt & ground white pepper, to taste; 8 tablespoons unsalted butter, divided; 2 small onions, peeled & diced ((about 14 ounces)); chopped fresh dill fronds, for serving ((optional)); chopped fresh chives, for serving ((optional)); sour cream, for serving

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These Homemade Potato & Cheese Pierogi have been a family favorite for decades. My husband is Polish and I must admit that even his extended family give these guys their stamp of approval.

They may be a bit intimidating at first, but give them a try! They’re not that difficult to make and they sure are worth the effort.

What are pierogi?

Pierogi are delicious stuffed dumplings that are made by wrapping unleavened dough around a savory or sweet filling. They are simmered in boiling water, then pan-fried in butter before serving.

Pierogi are most often associated with the cuisine of Central and Eastern European nations. This version is typically found on a Polish table. The fillings can greatly vary but this one happens to be my family’s number one choice.

Let’s gather up what you’ll need to prepare the dough for your Homemade Potato & Cheese Pierogi.

Flour – Unbleached all-purpose flour is used here. Highly recommend sifting the flour for a smooth dough.
Hot water – I use filtered or bottled water. The ideal temperature is between 140°F to 160°F. My electric tea kettle comes in handy here or I check the temp with my digital thermometer.
Coarse Salt
Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
Egg – A large egg (chilled or at room temperature) will work in this recipe.

Sift the flour into a very large bowl.
With your hand, form a well in the center of the flour.
Add in the hot water, salt and oil.
Using a fork, begin to bring the flour into the wet ingredients.

Once the mixture becomes like a thick paste, use your hands to knead the dough just until the flour is fully hydrated.
Add the whisked egg – to avoid “cooking” the egg in the hot mixture, wait until this point to add it to the dough.
Knead the dough for 5 to 6 minutes more until it becomes smooth.
Cover the dough and let it rest for 30 to 60 minutes.

While the dough is resting, make the Potato & Cheese Filling.

Russet potatoes – Peeled & cut into large chunks. Due to their high starch content, russet potatoes are recommended. When cooked, the dry fluffy texture is ideal for the filling.
Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final mix.
Farmer’s cheese – We are using American-style farmer’s cheese here which is basically cottage cheese that has been pressed to remove the excess moisture. It is a mild, somewhat sweet fresh cheese with a slightly tangy flavor.
Coarse salt & ground white pepper

Add the potatoes to a pot of boiling salted water.
Cook for 6 to 8 minutes or until tender.
Do not overcook.
Drain and mash the potatoes using a hand masher or a food mill.

Fold in the butter and cheese.
Mix well to combine.
Season to taste with the salt & pepper.
Cover and set the filling aside.

Time to get started on forming the pierogi…

Lightly dust a clean work surface with flour.
Cut the rested dough into two equal parts.
Roll out the first piece of dough until it is about 1/8” thick.

It can be helpful to use a rolling pin with adjustable thickness rings to be certain that your rolled-out dough is just right.

Using a 3″ to 3 ¼” round cookie cutter, make as many rounds on the dough as you can.

If you’d like to use the dough scraps for more rounds, you may need to let the dough rest for another 20 to 30 minutes before re-rolling it.

Place about 1 ½ tablespoons of the potato filling in the center of a dough round.
I use my small cookie dough scoop here to grab the perfect amount of filling every time.
Hold the topped dough round in the palm of your hand.
Gently pull the edges of the dough to make it slightly larger as you cup the dumpling in your hand.
Fold one side of the dough over to the other, covering the potato completely.
Pinch the seams to completely encase the filling.

To be certain that they are sealed, gently press on the edges of each dumpling with the floured tines of a fork.
Repeat the process until all of the dough and potato filling is used.

If you plan to cook and enjoy your Homemade Potato & Cheese Pierogi right away…

Prepare the sautéed onions –

Chopped onion – White, yellow or sweet onions may be used.
Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final mix.

Add 4 tablespoons of butter to a medium-sized frying pan over medium heat.

Sauté the onions for 4 to 5 minutes or until they begin to turn brown.
Turn the heat down to low-medium.

Continue cooking for 10 to 12 minutes or until darker brown, tender, and translucent.
Set them to the side.

Finally time to cook the pierogi…

In batches, add the pierogi to a large pot of lightly boiling salted water.
Cook until they float to the surface, which takes about 2 to 3 minutes.
It is important that you cook the pierogi in small batches.
They are very tender and need space as they gently simmer.
When they have about 30 to 45 seconds left to cook, melt 3 to 4 tablespoons of butter in a large non-stick skillet over medium heat.

Drain the pierogi and add them to the pan of melted butter.
Sauté on each side for 1 to 2 minutes or until lightly browned.

Season to taste with salt.
Transfer to a serving platter.
Garnish with the caramelized onions.
If desired, sprinkle on some chopped fresh dill fronds & chives.
Serve any extra sautéed onions on the side along with an offering of sour cream.

What is the best way to serve your Homemade Potato & Cheese Pierogi?

Pierogi are typically served with fried onions and sour cream.
A sprinkling of chopped fresh herbs are common, especially dill.
Crispy bacon bits and/ or sautéed sliced mushroom are a welcome addition.
Some folks like them paired with a dollop of horseradish or horseradish sauce.
Ramp up the heartiness with a side of smoked sausage or kielbasa.
Pierogi pair well with sauerkraut, so much so that many folks add some to their filling.

My family happens to enjoy them anytime of day – as a snack or as part of a meal.

These are at their best when served the same day you’ve made them.

But I can assure you that it really is okay to get the initial prep work done then freeze them for another day. If you are planning to feed a large crowd or just want the convenience of grabbing a few for one or two of you, I highly recommend stashing some away.

There are two ways you can do it …either freeze the formed pierogi in their uncooked state or after they’ve been simmered in the boiling water. It really is a matter of personal preference.

To freeze the uncooked pierogi…

Place the uncooked pierogi in a single layer on a parchment lined baking sheet.
Be sure that they are not touching each other.
Sprinkle with a light dusting of flour and cover.
Place the tray in the freezer.

Once the pierogi are completely frozen, which will take at least overnight, transfer them from the tray to a freezer storage bag.
They can be safely frozen for up to 3 months.

When ready to enjoy, remove the desired amount from the bag.
Proceed with the cooking process by adding the frozen pierogi directly to the simmering water.
It will take them slightly longer to float to the surface since you’re starting off with frozen pierogi.
Do not defrost before cooking as they tend to stick together before cooking.

To freeze the cooked pierogi…

Follow the directions by adding the formed pierogi, in small batches, to a large pot of lightly boiling salted water.
When they float to the surface, transfer to an ice bath.
When cooled, drain them and place them in a single layer on a parchment lined baking sheet.
Be sure that they are not touching each other.
Brush each one with a light coating of butter or oil.
Cover and place the tray in the freezer.
Follow along with the remaining directions outlined in the recipe card.

No matter what, your family will to go crazy over these delicious treats.

And you’re sure to be proud of your accomplishment as you watch them gobble them up.