Potato-Cheese Pierogi

December 3, 2018

Test Kitchen-Approved

Author Notes:

Gently browned in melted butter and slathered in sour cream, these pierogi are simple yet deeply satisfying. The recipe yields 55 dumplings, but don't worry if you aren't feeding a crowd—they'll keep nicely in your freezer (just freeze them first on a cookie sheet, then transfer to a freezer bag). Serve with caramelized onions, sautéed Brussels sprouts, or cabbage and apples.

Suzanne D'Amato

Makes: approximately 55 pierogi
Prep time: 2 hrs 30 min
Cook time: 30 min

Ingredients

  • 2 1/2 pounds potatoes
  • 1 tablespoon butter
  • 1/4 whole onion, chopped
  • 4 ounces farmer's cheese
  • Salt and pepper, to taste
  • 2 cups whole milk
  • 5 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sour cream
  • 1/2 stick melted butter
  • 2 egg yolks
  • 1 teaspoon sugar
In This Recipe

Directions

  1. Start with the filling: Peel potatoes and roughly chop into 1-inch pieces. Place in a medium-sized pot, cover with water and bring to a boil. Lower heat to a simmer and cook until fork-tender, about 10 to 15 minutes.
  2. While potatoes are cooking, heat 1 tablespoon butter in a saucepan over medium, add the chopped onion and cook until golden brown, about 4 to 5 minutes.
  3. Once potatoes are cooked, drain them and mash until smooth. Add farmer’s cheese, onions and 1 pinch each salt and pepper. Mix well, taste, and add more seasonings and cheese if necessary. Set the filling aside while you make the dough.
  4. To make the dough, heat the milk until it’s hot but not scalding. In a large mixing bowl, combine the flour, hot milk, sour cream, melted butter, egg yolks, sugar and 1/2 teaspoon salt. Knead until the mixture forms a smooth ball, then cover and let dough rest for 20 minutes. Flour a cutting board or other surface, then use a rolling pin to roll out the dough until it’s 1/8-inch thick. Cut circles using a biscuit cutter or a floured glass.
  5. Place about 1 1/2 teaspoons of the potato-cheese filling in the middle of each circle. Wet one half of the circle and then seal the edges together. You can crimp the edges with a fork, or not. If you end up with extra filling, you can serve it the way you would mashed potatoes, or make potato pancakes.
  6. To cook, boil a large pot of salted water. Add in the pierogi, 8 at a time. Once they float to the surface, let them cook for one more minute. Take them out with a slotted spoon and place them on a plate.
  7. If you want to fry them after they are boiled, put an extra tablespoon of butter in a saucepan and cook them for a few minutes on each side until they’re golden brown. Serve with sour cream and additional melted butter.

More Great Recipes:
Polish|Cheese|Potato|Appetizer|Dinner|Entree

Reviews (9) Questions (0)

9 Reviews

Valeriya January 14, 2019
Made them this weekend. Dough was really easy to make and manage. After resting all the grains in dough disappeared and during the cooking process none of the perogies came apart. I do think that it yields more that 55 perogies, I think you can get up into 70s easily if you have enough filling. I tried many recipes, but this one is getting saved for life! Thank you for sharing. Mix of my Russian and Ukrainian friends approve!
 
Author Comment
Suzanne D. January 15, 2019
I'm thrilled to hear that you liked this recipe so much. Thanks so much for letting me know!
 
dinny December 9, 2018
We make them every year too, honoring our beloved Lithuanian aunts. Their recipe for the dough is so so easy and wonderful. it is, simply, 16 ounces sour cream, 4 cups flour, and 2 tablespoons oil. Rolls out beautifully, Yields 30 circles of dough ready for their delicious filling of 2 eggs, 2 pkgs farmer cheese and 3 ounces of cream cheese. Alternate fillings we have used: mashed potatoes and cheddar, mushrooms sautéed in butter, ground venison and onion. the last thanks to my son, the bow hunter, All wonderful!
 
Author Comment
Suzanne D. December 9, 2018
Ooh, I'll have to try the mashed potato and cheddar filling next time. Thank you!
 
Chrystal J. December 6, 2018
What size biscuit cutter?
 
Author Comment
Suzanne D. December 6, 2018
2 3/4 inches works well, but this recipe is very forgiving—you could make smaller ones and end up with a slightly higher yield that would still be very delicious.
 
Misfitwife December 4, 2018
Homemade pierogi lovingly crafted by my grandmother and great aunt deliciously filled bowls on our Christmas Eve dinner table for years. Once they passed, the tradition, and unfortunately the recipe, disappeared. This pierogi recipe sounds so similar to what my mom remembers that I think this needs to be tried on a winter afternoon!
 
Author Comment
Suzanne D. December 5, 2018
That sounds like a beautiful Christmas Eve tradition, Misfitwife. Please let me know what you think if you end up trying these!
 
Irene B. December 23, 2018
Dairy-free pierogies are a Ukrainian Christmas Eve tradition that’s part of a 12 course meal. They would be filled without the cheese or with sauerkraut.