Potato and Cheese Homemade Pierogies

5 from 6 votes

Homemade pierogies are Poland's most iconic comfort food. Our recipe shows you how to make pierogies at home in just a few easy steps.

Prep Time50

Cook Time20

Total Time1 10

Course: Side Dish

Cuisine: Polish

Keyword: Cheese Pierogies, Homemade Pierogies, Pierogies, Potato and Cheese Pierogies, Potato Pierogies

Servings:

Calories: 142kcal

In a large bowl whisk egg and sour cream together. Mix in milk and water. Add in flour until fully incorporated.
Knead dough until firm, about 10-15 minutes, until it no longer sticks to your hands. Add flour if still sticky or a few drops of water if too dry.
Cover the dough with a clean towel and let rest for at least 10 minutes.
Divide dough in half. Covering the standby dough with a cloth so it doesn’t dry out.
Roll out dough on a floured surface as thinly as possible, about 1/8 inch.
Cut out 3-inch rounds with a biscuit cutter or drinking glass.

Peel and boil the potatoes until tender (approximately 10 minutes).
Drain out the water then mash your potatoes until smooth and let cool.
In a sauté pan fry onions in butter (approximately 5 minutes) and let cool.
When mashed potatoes are cool, add onions and cheese. Mix well. Add salt and pepper to taste.
Place a tablespoon of filling in the middle of each round of dough.
Fold over carefully and press edges together. Be sure to press firmly as the filling can spill out during cooking if not sealed well.
Drop 10 pierogi at a time into a large pot of salted boiling water.
Cook for 2-3 minutes, or until pierogi float.
Gently lift homemade pierogies out of the water with a slotted spoon.
Toss in butter or oil to prevent pierogi from sticking together.