Description
This homemade pierogi recipe features tender dough filled with a savory mixture of caramelized onions, mashed potatoes, and cottage cheese. Once assembled, the pierogi are boiled and optionally pan-fried until golden and crisp. Served topped with browned onions and fresh herbs alongside sour cream, these delightful Eastern European dumplings make a comforting and satisfying meal.
Ingredients
Dough
- 4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling
- 1 teaspoon salt
- 1 cup room temperature water
- 2 large eggs
Filling
- 3 tablespoons unsalted butter
- 3 medium yellow onions (1½ pounds), finely diced
- Salt and freshly ground black pepper, to taste
- 1 cup mashed waxy potatoes (from 1 lb yellow potatoes, peeled and cubed)
- 1 cup cottage cheese
For Cooking and Serving
- Vegetable oil (to prevent sticking after boiling)
- Unsalted butter (for pan-frying, optional)
- Fresh parsley or dill (for garnish)
- Sour cream (for serving)
Instructions
- Make the Dough: In a large bowl, combine the flour and salt. In a separate liquid measuring cup, whisk the eggs into the water until evenly blended. Add this liquid mixture to the flour and stir with a fork until a loose, shaggy dough forms. Knead the dough in the bowl with your hands until it comes together. Turn the dough onto a floured surface and knead for 1 to 2 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.
- Prepare the Filling: Melt butter in a medium skillet over medium heat. Add finely diced onions, seasoning with ⅛ teaspoon salt and black pepper, and cook, stirring frequently, until golden brown and softened, about 8 to 10 minutes. Remove from heat and set aside about 1 cup of the cooked onions for garnish. Combine the remaining onions with mashed potatoes, cottage cheese, 1 teaspoon salt, and ¼ teaspoon pepper in a bowl. Mix well to form the filling.
- Roll and Cut the Dough: Divide the dough into two equal parts. Wrap one half in plastic wrap while you work with the other. On a floured surface, roll out one portion as thin as possible (about 1/16 inch). Using a 3-inch cookie cutter or inverted glass, cut out circles from the dough. Gather the scraps to re-roll once, but avoid overworking the dough.
- Assemble the Pierogi: With a small bowl of water nearby, place a scant tablespoon of filling onto each dough circle. Fold the dough over to form a crescent shape. Seal the edges by pinching firmly, then use a pinch-and-twist method along the edges to create a tight, decorative seal. Place finished pierogi on a floured baking sheet to prevent sticking. Repeat with all dough and filling.
- Cook the Pierogi: Bring a large pot of salted water (about 3 quarts) to a boil over high heat. Add pierogi in batches in a single layer, stirring gently to prevent sticking. Cook for 4 to 5 minutes until they float to the surface and are tender. Remove pierogi with a slotted spoon and place on a tray or baking sheet. Lightly coat with vegetable oil to prevent sticking. Repeat for remaining pierogi.
- Optional Pan-Fry for Crispness: In a large skillet, melt 1 to 2 tablespoons butter over medium-high heat until crackling. Add boiled pierogi in a single layer and cook 1 to 2 minutes per side until golden and crisp. Work in batches and add more butter as needed.
- Serve: Serve pierogi hot, topped with reserved caramelized onions and fresh parsley or dill if desired. Offer sour cream on the side for dipping.
- Make-Ahead Instructions: Dough can be made up to 2 days ahead and stored airtight in the refrigerator; bring to room temperature before rolling out. Assembled, uncooked pierogi can be refrigerated for 2 days or frozen for up to 3 months. Freeze assembled pierogi on a baking sheet until solid, then transfer to airtight containers. When cooking frozen pierogi, increase boiling time to 7 to 8 minutes.
- Helpful Potato Note: To prepare 1 cup of mashed potatoes for filling, peel and cube 1 pound of yellow potatoes. Boil until tender, about 10 to 12 minutes. Drain and return to pot on low heat to evaporate moisture while mashing for 1 to 2 minutes.
Notes
- Use a light coating of vegetable oil on boiled pierogi to prevent sticking before pan-frying or storing.
- Rolling the dough thinly (about 1/16 inch) is crucial for tender pierogi.
- Seal pierogi edges well using the pinch-and-twist technique to avoid filling leakage during cooking.
- Do not overwork or re-roll the dough scraps more than once to keep dough tender.
- Nutritional information excludes sautéing ingredients and optional garnishes like sour cream.
- Freeze uncooked pierogi carefully in single layers to prevent sticking.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Boiling with Optional Pan-Frying
- Cuisine: Eastern European
