Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
I grew up on pierogies like most east coasters. The polish dumplings are fond memories ever since I moved away from Brooklyn. However, when we visit Joe's Aunt Joan in Pennsylvania, she always knows to order a couple dozen from the one-arm Pierogi man. Yes really, that's what he's called.
What are pierogies?
Traditional pierogies are a dumpling with either potato or sauerkraut filling. Those are the two I've had and love!
Once filled, the pierogies are then boiled and then (my favorite way to eat them), pan fried . The outside of the dumpling gets nice and browned and perfectly crispy.
The dough is a dream to work with and couldn't be easier. To make the pierogie dough, add flour, egg, olive oil and salt to a food processor and pulse a few times. Then stream in about ¼ cup of warm water and pulse until the dough forms a ball.
You may need more or less water, so just keep an eye on it.
Then once done, remove and knead on a lightly floured surface until smooth, about 5 minutes.
Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-3- minutes.
Make dough by hand: Instead of a food processor, add flour, egg oil and salt and use a wooden spoon to mix until it mostly comes together. Then stream in water and knead until a ball forms. Then continue kneading on a clean surface until smooth. Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-30 minutes.
Two of my favorite pierogi fillings are mashed potatoes and the other with sauerkraut.
Mashed Potato Filling: Boil peeled russet potatoes until fork tender and mash with sour cream, shredded cheddar cheese, bit of unsalted butter and cracked black pepper. Mix until smooth and let cool. (Leftover mashed potatoes works great too).
Sauerkraut Filling: Caramelize chopped onion in a bit of butter and oil until soft and lightly golden brown. Let cool then mix with chopped sauerkraut and sour cream. Mix to combine.
Stuff Homemade Pierogies with Fillings
After dough has chilled, unwrap and cut in half. On a lightly floured surface, roll half of the dough to a 9 inch circle, about ¼ of an inch thick. Use a cup or round cookie cutter to cut out circles and re-use scraps to roll out at the end.
Place a teaspoon size filling in the center of your circle (don't overfill, which will make the dumplings hard to seal). Then dip your finger in water and run it along the end of the circle.
Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on parchment lined baking sheet as you finish filling the others.
Cook the Pierogies: Boil or Pan Fry
Boil: Depending how large your pot is, boil about 4-5 pierogi at a time. The water doesn't have to be at a rolling boil, but a light boil. Place pierogies in gently and allow to cook for a few minutes. You know they are ready when the dumplings float to the top.
*You can enjoy them like this or continue and pan fry.
Pan Fry Method: If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and brown pierogie on one side until golden brown.
Serve pierogies with a dollop of sour cream.
Other Polish Inspired Recipes to Try
Easy Homemade Pierogies
Sauerkraut and Caramelized Onion Filling
Mashed Potato with Cheddar
- 2 russet potatoes peeled
- ½ cup cheddar cheese shredded
- 2 tablespoon sour cream
- 2 tablespoon unsalted butter softened
- Black pepper to taste
To make the dough:
- In a food processor, add flour, salt, egg and oil and pulse a few times. Then slowly stream in ¼ cup of water until a ball forms. You may need more water so keep an eye on it.
- Remove dough and knead a few times on a lightly floured surface until smooth. Then wrap in plastic wrap and rest in the fridge for 20-30 minutes.
- While dough rests, prepare the fillings (recipe follows).
- After dough has chilled, cut dough in half and roll out on a lightly floured surface to about 9 inch round circle and about ¼ inch thick.
- Use a cup or round cookie cutter to cut out circles. Re-use scraps to roll out at the end.
- Place about a teaspoon of filling in the center of the circle. Sip your finger in water and run along the edge of the circle to help seal the dumplings.
- Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on a parchment lined baking sheet while you finish the rest.
- Boil about 4-5 filled pierogies at a time. The water doesn't have to be at a rolling boil, but a light boil. You know they are ready when pierogies float to the top.
- If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and cook pierogies on one side until golden brown.
Sauerkraut and Caramelized Onion Filling
- Saute onion in butter and olive oil until caramelized, about 10 minutes. Once done, set aside.
- Chop sauerkraut and add to a bowl along with the caramelized onions. Stir in sour cream and season with salt and pepper. Taste for seasoning.
Mashed Potatoes with Cheddar Filling
- Chop peeled potatoes into quarters and place in a pot filled with water. Bring to a boil and cook potatoes until fork tender, about 10 minutes.
- Once potatoes are cooked fully, drain and add to a bowl along with shredded cheese, sour cream, butter, salt and pepper. Mash everything together and taste for seasoning.