Description
Grandma’s Polish Pierogi Recipe features tender boiled russet potatoes blended with sharp cheddar and sautéed onions, encased in a soft homemade dough. These traditional Eastern European dumplings are boiled until they float and then pan-fried to golden perfection. Served hot with melted butter, sour cream, and chopped chives, they offer a comforting and delicious meal that’s perfect for any occasion.
Ingredients
Scale
For the Filling
- 2.5 lb. russet potatoes, peeled and diced into large chunks
- 8 oz. shredded sharp cheddar cheese (preferably freshly grated)
- 1 small onion, minced
- 1/2 cup butter (plus more for frying)
- Salt and black pepper, to taste
For the Dough
- 4 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 2 tsp olive oil
- 2 cups warm water
For Frying and Serving
- Additional butter for frying
- Sour cream, for serving
- Chopped chives, for garnish (optional)
Instructions
- Cook Potatoes: Place the peeled and diced russet potatoes into a pot of boiling water. Cook until the potatoes are tender when pierced with a fork, then drain thoroughly and transfer them to a large bowl.
- Sauté Onions and Mix Filling: While potatoes cook, melt 1/2 cup of butter in a large skillet over medium heat. Add the minced onion and sauté for 5-6 minutes until soft and fragrant. Pour the butter and onion mixture into the bowl with the cooked potatoes, add the shredded cheddar cheese, and mash everything together using a potato masher until the cheese is fully melted and the mixture is thick. Season with salt and pepper to taste. Allow the filling to cool completely before using.
- Prepare Dough: In a large bowl, whisk together the flour, salt, and baking powder. In a separate small bowl, whisk the egg and olive oil together, then pour into the flour mixture. Stir to combine. Gradually add the warm water 1 cup at a time, mixing with your hands. Initially, the dough will be very sticky, but knead it vigorously on a floured surface for 2-3 minutes until it pulls away from your hands and becomes smooth and elastic.
- Roll and Cut Dough Circles: Flour a clean surface or a Silpat mat and divide the dough into two equal balls. Set one ball aside while rolling out the other to about 1/4 inch thickness using a rolling pin. Use a 3-inch round cookie cutter to cut out circles and place them on a clean dish towel. Re-roll scraps and repeat until all dough is used. Repeat rolling and cutting with the second dough ball. Expect about 24 circles in total.
- Fill and Seal Pierogi: Take a dough circle and gently stretch it slightly with your hands. Spoon a portion of the cooled cheesy potato filling onto the center. Fold the dough into a half-moon shape like a taco, pinch the edges together firmly, then add a little more filling to both sides before sealing all edges tightly with your fingers. Use the back of a spoon to crimp and scallop the sealed edges, ensuring the filling stays inside during cooking. Repeat this process for all dough circles.
- Boil Pierogi: Bring a large pot of salted water to a boil. Lower 6 pierogies gently into the boiling water at a time. Cook them until they float to the surface, about 5 minutes. Use a slotted spoon to remove each batch and place them on a clean kitchen towel. Cover with another towel to keep warm and prevent drying while you boil the remaining pierogies.
- Pan-fry Pierogi: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the boiled pierogies and cook for 2-3 minutes on the first side until golden brown. Carefully flip and cook for another 1-2 minutes on the second side. Add more butter as needed between batches to promote even browning and wipe the skillet if necessary to avoid burning.
- Serve: Serve the golden pierogies hot, drizzled generously with melted butter. Accompany with sour cream and optionally garnish with chopped chives. Enjoy your traditional Polish comfort food!
Notes
- Allow potato filling to cool completely before assembling to prevent dough from becoming soggy.
- If dough is too sticky to work with, dust with additional flour sparingly.
- Pierogies can be made ahead and frozen before boiling; boil from frozen adding a minute or two to cooking time.
- Use a slotted spoon to handle pierogies to avoid tearing their delicate dough.
- Butter is preferred for frying to enhance flavor and promote a nice golden crust.
- Customize filling by adding sautéed mushrooms or other cheeses for variation.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Polish
Keywords: pierogi, Polish pierogi, cheesy potato dumplings, traditional pierogi recipe, homemade pierogi, comfort food, Eastern European recipes
