Homemade Potato and Cheese Pierogis
A versatile, comfort food dumpling
Ingredients
Dough
- ▢ 18 cups all-purpose flour
- ▢ 6 cups cold water divided
- ▢ 6 large eggs beaten
- ▢ 18 tablespoons canola oil or vegetable oil
- ▢ 6 teaspoons salt
Filling
- ▢ 11.25 pounds baking potatoes
- ▢ 3 medium white onion finely diced
- ▢ 1 cup salted butter softened divided
- ▢ 13.5 cups shredded cheddar cheese finely shredded
- ▢ salt to taste
- ▢ white pepper to taste or very fine black pepper
For Serving
- ▢ 3 onion diced or thinly sliced
- ▢ 6 tablespoons salted butter or as needed for frying
- ▢ sour cream optional for serving
Instructions
Dough
- In a large bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
- Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
- Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
Filling
- Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
- While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
- Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
Assembly
- Using half of the dough, roll it out ⅛" thick. Cut out circles of dough using a 3" cookie or biscuit cutter.
- Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
- The pierogi can either be cooked or frozen at this point.
To Cook
- Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
- Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
- Transfer pierogis to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
- Serve warm with onions and sour cream.
Notes
Serving size varies as to the size dumpling you make. We used a 3.5-inch biscuit cutter to make large dumplings. Dumpling can be frozen. Once you have the technique down you can experiment with different traditional and non-traditional fillings like meat and cabbage, sauerkraut, or ricotta cheese, or even kimchi! For a sweet twist try ricotta cheese and blueberries.
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