Polish Pierogi Recipe
This Polish Pierogi Recipe features tender homemade dough filled with potatoes, cheddar cheese, and buttery onions, then pan-fried until golden. It is a comforting dish perfect for holidays, family dinners, or year-round meals.
Print
Pin
Servings: 24 pierogies
Ingredients
For the Filling
- 2.5 lb russet potatoes peeled and diced into large chunks
- 8 oz shredded sharp cheddar cheese preferably freshly grated
- 1 small onion minced
- 1/2 c butter plus more for frying
- Salt and black pepper to taste
For the Dough
- 4 1/2 c all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 2 tsp olive oil
- 2 c warm water
For Serving
- Melted butter
- Sour cream
- Chopped chives
Instructions
- Place the potatoes in a large pot of boiling water and cook until fork tender. Drain thoroughly, then transfer the potatoes to a large mixing bowl.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the minced onion and sauté for 5 to 6 minutes, or until softened.
- Pour the butter and onion mixture over the cooked potatoes. Add the shredded cheese, then mash the mixture until smooth and well combined. Season with salt and black pepper to taste. Set aside and allow the filling to cool before assembling the pierogi.
- To prepare the dough, combine the flour, salt, and baking powder in a large bowl.
- In a separate bowl, whisk together the egg and olive oil. Pour the egg mixture into the flour mixture and stir to combine.
- Add the warm water gradually, 1 cup at a time, mixing with your hands until a dough forms. Knead the dough for 2 to 3 minutes, or until it becomes smooth and begins to pull away from your hands.
- Lightly flour a clean work surface or silicone mat. Transfer the dough to the surface and divide it into two equal portions.
- Working with one portion at a time, roll the dough to approximately 1/4-inch thickness. Use a 3-inch round cutter to cut out circles. Place the dough circles on a clean dish towel. Re-roll the scraps as needed, then repeat with the remaining dough.
- To assemble each pierogi, gently stretch a dough circle slightly with your hands. Place a spoonful of the cooled potato filling in the center. Fold the dough over the filling to create a half-moon shape, then press the edges firmly together to seal. Use the back of a spoon to create a scalloped edge, if desired. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook the pierogi in batches of 6, boiling them for approximately 5 minutes, or until they float to the surface.
- Remove the cooked pierogi with a slotted spoon and transfer them to a clean kitchen towel. Cover them with another towel to prevent them from drying out while the remaining pierogi cook.
- To finish, melt 2 tablespoons of butter in a large skillet over medium heat. Add the boiled pierogi and cook for 2 to 3 minutes on the first side. Turn them over and cook for 1 to 2 minutes more, or until golden brown. Add additional butter as needed between batches.
- Serve warm with melted butter, sour cream, and chopped chives, if desired.
Notes
To make this Polish Pierogi Recipe gluten free, replace the all-purpose flour with a reliable gluten-free all-purpose flour blend that is designed for dough or dumplings. Because gluten-free dough can be more delicate, you may need to add a small amount of xanthan gum if your flour blend does not already include it. Roll the dough gently and avoid overfilling the pierogi so they remain easier to seal. Also confirm that the shredded cheese, baking powder, and any serving ingredients such as sour cream are labeled gluten free, since ingredient formulations can vary by brand. A lightly floured surface using gluten-free flour will also help with handling the dough more easily.