Pierogies Homemade Another Variation

Discover the ultimate comfort food with this recipe for Homemade Pierogies - Another Variation! Crafted from tender, homemade dough and filled with a creamy, cheesy mashed potato mixture enhanced by buttery sautéed onions, these pierogies strike the perfect balance between soft and savory. Boiled to pillowy perfection and optionally pan-fried to deliver a golden, crispy finish, this versatile dish is a labor of love with a payoff that’s worth every step. Serve these delightful pockets of goodness with a dollop of tangy sour cream and a sprinkle of fresh chives for the perfect finishing touch. Whether you’re new to pierogy-making or a seasoned pro, this recipe offers an approachable and delicious way to explore Eastern European cuisine right in your own kitchen!

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 1.5 teaspoons Salt
• 1 Egg
• 1 cup Water
• 2 tablespoons Unsalted butter (melted)
• 4 medium Russet potatoes (peeled and cubed)
• 1.5 cups Cheddar cheese (grated)
• 1 medium Onion (finely chopped)
• 2 tablespoons Unsalted butter (for sautéing)
• 0.5 teaspoons Black pepper
• 0.5 cup Sour cream (for serving)
• 2 tablespoons Chives (chopped, optional)

Directions

Step 1

In a large bowl, whisk together the flour and salt. Add the egg, water, and melted butter, then mix until a rough dough forms.

Step 2

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

Step 3

While the dough rests, boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a large bowl.

Step 4

Mix grated cheddar cheese, sautéed onion (cooked in 2 tablespoons of butter until softened), and black pepper into the mashed potatoes. Set aside to cool.

Step 5

Divide the dough into two portions. Roll out one portion on a floured surface to 1/8-inch thickness. Use a 3-inch round cutter to cut circles of dough.

Step 6

Place about 1 tablespoon of the potato-cheese filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal. Repeat with the remaining dough and filling.

Step 7

Bring a large pot of salted water to a boil. Cook the pierogies in batches, about 8-10 at a time, until they float to the surface, 3-4 minutes. Remove with a slotted spoon and drain well.

Step 8

Optional: Heat a non-stick skillet over medium heat, and add 1 tablespoon of butter. Sauté the boiled pierogies until golden brown on each side, about 2-3 minutes per side.

Step 9

Serve the pierogies warm, topped with sour cream and a sprinkle of chives if desired. Enjoy!

Nutrition Facts

Serving size	(2090.0g)

Amount per serving	% Daily Value*
Calories	3818.8

Total Fat 132.7g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 560.9mg	0%
Sodium 4809.9mg	0%
Total Carbohydrate 535.6g	0%
Dietary Fiber 27.2g	0%
Total Sugars 16.6g
Protein 119.8g	0%

Vitamin D 102.3IU	0%
Calcium 1619.7mg	0%
Iron 29.5mg	0%
Potassium 4629.3mg	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: 31.3%

Protein: 12.6%

Carbs: 56.1%