Easy Homemade Pierogies
These easy homemade pierogies are filled with two different fillings: mashed potatoes with cheddar cheese or tangy sauerkraut with sautéed red onions. Boil until tender, then sauté in butter for a lightly crisp exterior.
Servings: 16 pierogies
Calories: 163kcal
Cost: $10
Equipment
Ingredients
Dough
Potato with Cheddar Filling
- 2 russet potatoes peeled and cut into large chunks
- ½ cup cheddar cheese shredded
- ¼ cup sour cream
- 2 tablespoons butter melted
- salt and pepper to taste
Sauerkraut and Onion Filling
- 2 tablespoons unsalted butter
- ½ red onion diced
- 1 cup sauerkraut drained and roughly chopped
- 2 tablespoons sour cream
- salt and pepper to taste
For Cooking and serving
- 2 tablespoons butter for sautéing
- sour cream for serving
- Fresh chives finely chopped, for serving
Instructions
- Make the Pierogi Dough. Add the flour, egg, olive oil, ¼ cup of water and salt to a food processor. Pulse until the dough begins to come together, adding more water a little at a time as needed.
- Transfer the dough to a lightly floured surface and knead for a few minutes until a smooth ball forms. Wrap in plastic wrap and refrigerate for about 20–30 minutes.
- Prepare the Potato and Cheddar Filling. Boil potatoes in salted water until fork-tender, then drain well and mash. Stir the mashed potatoes with melted butter, sour cream, shredded cheddar, and cracked black pepper. Taste and adjust the seasoning as needed. Let cool completely before filling the pierogies.
- Prepare the Sauerkraut and Onion Filling. Melt the butter in a skillet over medium heat. Add the diced red onion and sauté for a few minutes until softened but not deeply caramelized. Stir in the drained, chopped sauerkraut and cook for another minute.
- Remove the skillet from the heat, stir in the sour cream, and mix until combined. Set aside and let the filling cool completely.
- Roll and Cut the Dough. Remove the chilled dough from the refrigerator and on a lightly floured surface, roll into a thin, even sheet, about ⅛-inch thick. Use a 3–4-inch round cookie cutter to cut out circles.
- Gather the dough scraps and reroll them to make additional circles. Repeat with the remaining dough.
- Fill the Pierogies. Place a small spoonful of either filling in the center of each dough circle, leaving enough room around the edges to seal. Lightly moisten the edges with water and fold the dough over, pressing together. Use a fork to crimp the edges.
- Boil the Pierogies. Bring a pot of water to a gentle boil and carefully add about 4-5 pierogies at a time. Cook for 4-5 minutes, until they float to the surface, then remove with a slotted spoon and drain. (The pierogies are ready to serve at this point, or you can sauté them in butter for a lightly crisp exterior.)
- Sauté in Butter. Melt the butter in a skillet over medium heat. Add the boiled pierogies in a single layer and sauté for a few minutes, turning as needed, until lightly golden.
- Garnish and Serve. Serve the pierogies on a platter with dollops of sour cream and chopped fresh chives.
Notes
- Make ahead: Prepare fillings up to 3 days ahead and refrigerate.
- Freeze: Freeze assembled pierogies in a single layer until solid, then transfer to a freezer-safe bag.
- Cook from frozen: Boil without thawing until they float, then sauté in butter if desired.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 257mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg