How to Make Pierogies at Home!

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato

Sweet potato adds nutrients and flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat.

In a large bowl, add 2 cups of all-purpose flour, 1/2 cup of ice water, 1 large egg, 4 tablespoons of unsalted butter at room temperature, and 1/2 teaspoon of salt.

Mix these ingredients until the dough forms, adding another 1/2 cup of ice water if necessary to avoid a runny dough.

Knead the dough on a lightly floured surface for about 4 minutes until it becomes elastic and smooth.

Wrap the dough in plastic wrap and allow it to rest for about 1 hour.

Peel and slice 2 lbs of russet potatoes into 2-inch cubes.

Place the potato pieces into a large pot of water with 1 tablespoon of salt and bring to a boil.

Cook the potatoes for about 15 minutes or until a fork can easily pierce them.

In a separate large saucepan, heat 1 tablespoon of unsalted butter over medium-low heat (249°F or 120°C).

Add 1/2 cup of diced white onions to the melted butter and cook until they become translucent and tender.

Transfer the cooked potatoes to a large bowl using a slotted spoon.

Add the cooked onions, 2 cups of finely shredded sharp cheddar cheese, and another tablespoon of unsalted butter to the bowl.

Mash these ingredients together until smooth, then season with salt and white pepper to taste.

On a lightly floured surface, cut the rested dough in half and roll out one half into a flat disc about 1/8 inch thick.

Repeat the rolling process with the other half of the dough.

Using a 3-inch cookie cutter, cut circles out of the rolled dough.

Take about 1 tablespoon of the potato cheese filling and place it onto each dough circle.

Fold the dough over to form a semicircle and pinch the edges closed with your fingers or a fork.

Boil a large pot of water with 1 tablespoon of salt added.

Transfer the filled pierogies to the boiling water, about 10 at a time, and boil until they float to the top, which should take about 2 minutes.

Once they float, transfer the pierogies to a large saucepan with 2 tablespoons of unsalted butter and 1/4 of a thinly sliced white onion over medium heat (350°F or 176°C).

Cook the pierogies until they become golden brown on each side, working in batches of 7 to 8 at a time, which should take around 3 minutes per batch.

After cooking about half of the pierogies, remove the cooked onions and add the remaining 2 tablespoons of unsalted butter and another 1/4 of a thinly sliced white onion to the pan.

Continue searing the remaining pierogies until they are all cooked, then plate them alongside the cooked onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens