Mom's Best Pierogies

Indulge in hearty comfort with Mom's Best Pierogies, a time-honored family recipe brimming with old-world flavor. Crafted from a tender homemade dough enriched with sour cream, these pierogies are stuffed with a luscious filling of buttery mashed potatoes, sharp cheddar cheese, and a hint of seasoning. Each pillowy bite is lovingly boiled until perfectly tender, then pan-fried to achieve a golden, crispy exterior. Whether served with caramelized onions, a dollop of sour cream, or simply enjoyed on their own, these pierogies are sure to be a hit at the dinner table. Easy to make and packed with classic flavors, this is the ultimate pierogi recipe to satisfy your cravings for traditional comfort food. Perfect for cozy family meals or special occasions!

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 cups All-purpose flour
• 1 teaspoon Salt
• 2 whole Large eggs
• 1 cup Sour cream
• 0.5 cup Water
• 4 medium Russet potatoes
• 2 tablespoons Butter
• 1.5 cups Shredded cheddar cheese
• 1 teaspoon Salt (for potato filling)
• 0.5 teaspoon Black pepper
• 3 tablespoons Butter (for frying)
• 1 medium Onion (optional, diced for frying)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Make a well in the center of the flour mixture and add the eggs, sour cream, and water.

Step 3

Mix the ingredients together until they form a soft dough. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic.

Step 4

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 5

Peel and dice the potatoes. Boil them in a pot of salted water until tender, about 15-20 minutes.

Step 6

Drain the potatoes and mash them with butter, shredded cheddar cheese, salt, and black pepper until creamy and smooth. Allow the filling to cool.

Step 7

Roll out the rested dough on a floured surface to about 1/8-inch thickness.

Step 8

Cut out circles using a 3-inch round cutter or the rim of a glass.

Step 9

Place a heaping teaspoon of the mashed potato filling in the center of each dough circle.

Step 10

Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal and prevent leaks; use a fork to crimp edges if desired.

Step 11

Bring a large pot of salted water to a gentle boil. Working in batches, cook the pierogies for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 12

In a large skillet, melt butter over medium heat. If using, add the diced onion and sauté until translucent.

Step 13

Add the boiled pierogies to the skillet and fry until golden brown on both sides, about 2-3 minutes per side.

Step 14

Serve warm with sour cream, caramelized onions, or your favorite toppings.

Nutrition Facts

Serving size	(2024.9g)

Amount per serving	% Daily Value*
Calories	4266.4

Total Fat 173.4g	0%
Saturated Fat 105.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 828.7mg	0%
Sodium 6209.3mg	0%
Total Carbohydrate 556.5g	0%
Dietary Fiber 27.9g	0%
Total Sugars 30.9g
Protein 134.0g	0%

Vitamin D 84.5IU	0%
Calcium 1803.6mg	0%
Iron 32.9mg	0%
Potassium 4777.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 12.4%

Carbs: 51.5%