This is basically my mom's recipe, although she never measures the potatoes and cheese for the filling, just makes a batch of mashed potatoes and adds some cheese and onion. She made these regularly for us when I was growing up, and she still treats me to homemade pierogies when I go to visit her. And they still put a smile on my face! Now, my own kids get excited when they come home, and I cook up a batch of pierogies as a special treat. And every time I make them I think, "Gee, that didn't take so long. Why don't I make them more often?" I hereby resolve to do just that!
Pierogies with Potato-Cheese Filling
4-5 medium potatoes, peeled and cut into chunks
1 T. butter
2-4 T. milk
½ c. onion, chopped
2 c. cheddar cheese, grated
Salt and pepper, to taste
Boil potatoes, then mash with butter and milk.
Sauté chopped onion in a bit of butter until golden.
Combine potatoes, onions, and cheese. Mixture may be heated to melt the cheese, but it’s not really necessary.
1 egg, beaten
2 T. sour cream
½ c. milk
½ c. water
3 c. flour + extra for rolling out dough
Combine egg, sour cream, milk, and water. Add enough flour to make a dough that can be handled, about 3 cups. You don’t want it too sticky or too dry and crumbly. On a floured work surface, knead the dough for a minute or two until it’s smooth.
Roll the pierogi dough on a floured countertop to about 1/8” thick. Cut into squares approximately 4” x 4”.
Drop a tablespoon or two of potato filling in the center of each square. Fold over the dough and crimp the edges with the tines of a fork.
Boil the pierogies a few at a time in boiling water. I like to use a large, deep skillet. Gently move them around in the pan to prevent them from sticking to the bottom. They are done when they float to the top (about 3 minutes). Keep the heat turned up high to keep the water simmering as you add new pierogies.
Remove from the water with a slotted spoon and lay them on wax paper to dry awhile before sautéing.
Sauté the pierogies until golden brown on both sides. I use a combination of half butter and half canola oil, a tablespoon or two of each in a large skillet.
All done! The only problem with these pierogies is that you can't stop eating them once you start!
- Most pierogi recipes call for using round circles of dough, but we've always made ours with squares. There's less re-rolling of the dough that way, and they taste just as good!
- I use a pizza cutter to cut the dough. After I fill the pierogies and crimp the edges, I usually trim to edges with the pizza cutter to tidy them up.
- I make my pierogies gluten free by using GF flour from Jules Gluten Free.
- Pierogies may be frozen before cooking, after boiling, or after sautéing. I usually freeze fully cooked leftovers in Ziploc bags.
- Some people serve pierogies with sour cream, much like potato pancakes, but we've always been pierogi purists and eat them unadorned.
- The chopped onions in the filling are optional. If you don't include them with the potatoes, it's nice to sauté some sliced onions and serve them on the side.