Potato & Cheese Pierogi
by
Michael Symon
A comforting Eastern European classic, these homemade potato and cheese pierogis are a nostalgic nod to Cleveland and Pittsburgh roots. With a soft, forgiving dough and a creamy, savory filling, they’re finished in buttery onions for the ultimate cozy, crowd-pleasing dish.
Prep Time:
25 minutes (plus 1 hour resting time)
Cook Time
10–12 minutes
Serves:
2–4 serving
Level:
Intermediate
Dough
1 cup all-purpose flour
Pinch of salt
1 large egg
¼ cup sour cream
4 tbsp unsalted butter, softened
Filling
1 potato (boiled, riced or mashed) (≈ ½ cup mashed potatoes)
¼ cup farmer’s cheese (or cheddar/cream cheese substitute)
Chives (to taste)
Salt & pepper
Finish
2 yellow onions, sliced
Butter (generous amount, ~½ lb for sautéing)
Sour cream (for serving)
Additional chives
Ingredients
Step 1 – Make the Dough: Whisk flour and salt together. Create a well and add egg, sour cream, and softened butter. Mix until a soft dough forms.
Step 2 – Rest the Dough Cover and refrigerate for about 1 hour to firm up and hydrate.
Step 3 – Prepare the Filling: Combine mashed potato, cheese, chives, salt, and pepper until smooth. Chill for easier handling.
Step 4 – Roll the Dough Roll the dough on a floured surface to about ⅛-inch thickness.
Step 5 – Cut Rounds. Cut into ~3-inch circles using a cutter or glass.
Step 6 – Fill & Seal. Place 1–2 tablespoons of filling in the center. Fold into half-moons and press edges closed (crimp with fork if desired).
Step 7 – BoilDrop into salted boiling water. Cook until they float, then continue cooking 2–3 minutes more.
Step 8 – SautéRemove and transfer to a pan with butter and sautéed onions. Cook until lightly browned.
Instructions
Serve hot with sour cream, chives, and black pepper.