Cooking up some of these Classic Potato Pierogi today! Nothing beats homemade!
Ingredients:
Dough:
4 cups flour
2 eggs
2 tablespoons vegetable oil
1 teaspoon salt
1½ to 2 cups water
Filling:
6 large potatoes, peeled and cubed
1 large onion, finely chopped
4 tablespoons butter, divided
1 cup cheddar cheese, grated
To Cook:
3 tablespoons butter
1 large onion, diced
Sour cream, for serving
Directions:
Dough: In a large bowl, combine flour, eggs, oil, and salt. Gradually add 1½ cups of water, mixing to form a dough. Add more water if necessary. Knead on a flat surface for 4-5 minutes until smooth. Cover with plastic wrap and let rest for 30-60 minutes.
Filling: Boil cubed potatoes in salted water until tender, about 15 minutes. In a skillet, cook chopped onion in 2 tablespoons butter until soft. Mash potatoes with onion, cheese, and remaining butter until smooth.
Assembly: Roll half the dough to ⅛” thick. Cut 3″ circles, place 1½ tablespoons filling on each, fold and pinch edges. Repeat with remaining dough.
To Cook: In a skillet, cook diced onion in butter until tender. Boil pierogi until they float (2-4 minutes), then fry in the same skillet until browned. Serve with onions and sour cream.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 per serving | Servings: 6
Classic Homemade Potato Pierogi
Ingredients
Dough:
- 4 cups flour
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1½ to 2 cups water
Filling:
- 6 large potatoes peeled and cubed
- 1 large onion finely chopped
- 4 tablespoons butter divided
- 1 cup cheddar cheese grated
To Cook:
- 3 tablespoons butter
- 1 large onion diced
- Sour cream for serving
Instructions
- Dough: In a large bowl, combine flour, eggs, oil, and salt. Gradually add 1½ cups of water, mixing to form a dough. Add more water if necessary. Knead on a flat surface for 4-5 minutes until smooth. Cover with plastic wrap and let rest for 30-60 minutes.
- Filling: Boil cubed potatoes in salted water until tender, about 15 minutes. In a skillet, cook chopped onion in 2 tablespoons butter until soft. Mash potatoes with onion, cheese, and remaining butter until smooth.
- Assembly: Roll half the dough to ⅛” thick. Cut 3″ circles, place 1½ tablespoons filling on each, fold and pinch edges. Repeat with remaining dough.
- To Cook: In a skillet, cook diced onion in butter until tender. Boil pierogi until they float (2-4 minutes), then fry in the same skillet until browned. Serve with onions and sour cream.
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