Homemade Pierogi

The comfort that comes with eating homemade pierogi is unmatched. They can be made with any filling of your choice which makes them a very versatile food. In this recipe we will be making them with a potato and cheese filling, but feel free to prepare them to your own liking.

These pierogis are very popular in our house! They are requested on birthdays, holidays, celebrations of any kind, and also just because! They are truly a hit, and are tons of fun to make. When making the dough, we gather around to breathe it in because the buttery, doughy smell is just simply delightful.

Suggested: Cabbage roll soup, Dinner Rolls, Simple Mashed Potatoes

Instructions

Dough

• In a large bowl mix together the flour and salt (if using). Add the egg and combine. The dough will look quite clumpy.
• Add the sour cream and softened butter. Again, you might want to use your hands to work it in. The dough should come together in a ball. It will be quite sticky and rough looking.
• Being careful to not over-work the dough, knead and fold it (trying to use just your fingers as much as possible) until it becomes softer and less sticky. Do not add any additional flour.
• Wrap the dough ball in plastic wrap and chill in the fridge for a least 30 minutes or up to 2 days.

Filling

• Combine the mashed potatoes and grated cheese. Season as desired.

How to Fill Pierogi

• Cut the chilled dough ball in half and place the other half back in the fridge.
• Working with half of the dough, roll it out until it is approximately 1/8″ thick. Find a glass or jar that is approximately 2 inches wide and use that to make your rounds.
• Fill each pierogi with about 1 teaspoon of filling. Fold pierogi over and pinch edges closed with your fingers. Go over the edges with a fork on each side.

How to Cook Pierogi

• Boil pierogis in a stock pot of salted boiling water until they float to the top.
• Fry the pierogis with oil or butter until golden brown.
• Serve with sour cream, grated cheese, or your choice of topping (if any!). Enjoy!

Notes

• Your homemade pierogis freeze well for up to 4 weeks for later use
• The dough becomes hard to work with the more you work it and re-roll it out–use in sections and leave remaining dough in the fridge until you need it, or covered with a damp towel.

If you make this homemade pierogi recipe let me know how it worked out in the comments!