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Homemade Pierogi

A recipe for traditional cheese and potato pierogi.
Servings 6

Ingredients

Pierogi dough4 1/2 cups of Five Roses all-purpose flour

  • 3/4 cup each water and milk warmed
  • 3 tablespoons of melted butter
  • 2 egg yolks
  • 1 teaspoon of sea salt

Potato filling1 onion, finely chopped

  • 1/4 cup of butter
  • 3 cups of potatoes mashed
  • 1 cup of old cheddar shredded
  • Sea salt and ground black pepper to taste

Optional garnishesSour cream

  • Scallions
  • Bacon

Instructions

  • Combine water, milk, butter and egg yolks, beating well.
  • Gently stir in your flour and sea salt.
  • Knead the dough on a floured surface for approx. 2 minutes until it is smooth and soft.
  • Divide the dough in two, and place the dough in a lightly oiled bowl; cover, and let it rest for at least 30 mins.

While the dough rests, you can work on your filling, which is very straightforwardSauté the finely chopped onions in 1 tablespoon of butter.

  • Add to mashed potatoes, then stir in your cheese.
  • Season to taste. Set aside to let the potatoes cool.

Back to the doughRoll out the dough to flatten it - approx. 1/8 inch thick.

  • Use a round cutter or glass, 3 inch in diameter, to cut out your circles.
  • With the leftover dough, knead it and roll it out, and repeat the cutting process.
  • Do this until you are out of dough.
  • Fill the dough circles with approx. 1 teaspoon of potato mixture by placing it into the centre of the dough circle.
  • Pinch the ends very tightly to ensure that the dough is sealed.
  • As you go, place the pierogi on a large clean towel. You can cover them to prevent drying while they sit out.
  • Bring a large pot of salted water to a boil.
  • Place approx. 10 pierogi into the water at a time. Stir to prevent sticking. Once they float to the top, you know they are cooked.
  • Remove with a slotted spoon and transfer to a casserole dish. Drizzle some melted butter over the pierogi, cover, and toss very gently to coat the pierogi evenly. This will prevent them from sticking together.
  • Serve with sour cream and preferred garnishes.

Notes

When it comes to cooking frozen pierogi, a lot of people ask me if I boil or fry them. Truthfully, I do both. I boil the pierogi until they float, and then toss them in a frying pan with some butter or olive oil, onions, and sometimes bacon, until the pierogi are slightly browned (JUST slightly).