Servings: 4
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Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250 g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120 g
Potato and Cheddar Filling
- 4 medium-sized potatoes about 19 oz or 540 gr after peeling
- 1 ¼ cup cheddar shredded, about 142 g
- ⅛ teaspoon pepper
- 1 tablespoon sour cream optional
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Mix Flour & Salt: Add flour and salt into a large bowl and mix.2 cups all-purpose flour, ¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Cook Potatoes: Peel, quarter, and boil the potatoes in salted water until fork-tender.4 medium-sized potatoes
- Mash Potatoes: Drain the potatoes thoroughly, then return them to the pot over the lowest heat for 1–2 minutes, shaking frequently to evaporate excess moisture. Remove from heat and mash until smooth.
- Add the Cheddar and Pepper. Immediately add the shredded cheddar and black pepper to the hot potatoes. Stir until the cheese melts and forms a cohesive, smooth filling. Use a hand mixer on low speed to speed things up.1 ¼ cup cheddar, ⅛ teaspoon pepper
- Adjust and finish. Taste the filling and add more pepper, salt, or sour cream if needed.1 tablespoon sour cream
Combine
- Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll to about 2–3 mm thickness.
- Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
- Fill: Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
- Store: Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.
Cook
- Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
- Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
- Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!