Description
Traditional Polish pierogi featuring a smooth mashed potato and cheddar cheese filling wrapped in a tender homemade dough. These dumplings are boiled until tender, then pan-fried in butter with caramelized onions for a rich, comforting dish often served with sour cream.
Ingredients
Dough
- 6 cups all-purpose flour
- 2 large eggs (beaten)
- 6 tablespoons canola oil (or vegetable oil)
- 2 teaspoons salt
- 1 ½ to 2 cups cold water
Filling
- 3 ¾ pounds baking potatoes
- 1 medium white onion (finely diced)
- ⅓ cup salted butter (softened, divided)
- 4 ½ cups shredded cheddar cheese (finely shredded)
- Salt (to taste)
- White pepper (to taste, or very fine black pepper)
For Cooking & Serving
- 1 onion (diced or thinly sliced)
- 3 tablespoons salted butter (or as needed for frying)
- Sour cream (optional, for serving)
Instructions
- Make the Dough: In a large bowl, combine the flour, beaten eggs, oil, salt, and 1 ½ cups of cold water. Mix thoroughly to form a dough, adding a little more water if the dough feels too dry. Knead on a flat surface for 4 to 5 minutes until smooth and pliable. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
- Prepare the Filling: Peel and cube the potatoes into 2-inch pieces. Boil them in a large pot of salted water for about 15 minutes or until fork-tender. While potatoes cook, sauté the finely diced onion in 2 tablespoons of butter over medium-low heat until tender but not browned. Drain potatoes and return to a large bowl. Mash potatoes thoroughly, then mix in the sautéed onions, shredded cheddar cheese, and the remaining softened butter. Season the filling with salt and white or finely ground black pepper to taste. Continue mashing the mixture until very smooth.
- Assemble Pierogi: Roll out half of the rested dough to about ⅛ inch thickness on a floured surface. Using a 3-inch cookie or biscuit cutter, cut out circular dough pieces. Place about 1 ½ tablespoons of the potato and cheese filling in the center of each circle. Fold the dough over to form a half-moon shape, carefully pinching the edges to seal completely. Lay assembled pierogi on a baking sheet. Repeat the process with the remaining dough and filling. At this point, pierogi can be cooked immediately or frozen for later use.
- Cook and Serve: Dice the remaining onion. In a large skillet, melt 3 tablespoons of butter over medium-low heat and cook the onions until tender and translucent, then remove and set aside for garnish. Bring a large pot of salted water to a boil. Carefully add the pierogi in batches; cook until they float to the surface, about 2 to 4 minutes. Using a slotted spoon, remove pierogi from boiling water and transfer them to the skillet with butter. Fry pierogi until golden and browned on both sides, about 5 minutes total, adding more butter if necessary. Serve hot, topped with the sautéed onions and a dollop of sour cream if desired.
Notes
- Ensure the dough is rolled evenly to avoid thick or thin spots which can cause uneven cooking.
- Pierogi can be frozen after assembly. Place them on a baking sheet to freeze individually before transferring to a freezer bag to prevent sticking.
- Use good-quality cheddar cheese for best flavor and texture in the filling.
- You can vary the filling by adding sautéed mushrooms, sauerkraut, or other favorite ingredients.
- Serve pierogi immediately after frying for the best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
