Here is a heritage-inspired recipe for Classic Potato & Cheese Pierogi, written with the patience and care this dish deserves.

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Introduction

There is nothing quite like the comfort of homemade pierogi. These soft, pillowy dumplings, known traditionally as Pierogi Ruskie, are filled with a savory, creamy mixture of potatoes and cheese, then bathed in golden butter and onions. While making them from scratch is a true labor of love that requires a bit of an afternoon, one bite of that tender, melt-in-your-mouth dough will prove it is worth every single minute.

Key Stats

• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Number of Servings: Makes approximately 30–40 dumplings

Ingredients

The Dough:

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 cup warm water (warmth is key for gluten relaxation)
• 1 large egg, room temperature
• 2 tbsp sour cream (the secret to tenderness)
• 1 tsp salt

The Filling:

• 1 lb Russet potatoes, peeled and cubed (starchy potatoes make the fluffiest filling)
• 1 cup Farmer’s cheese (traditional) or Sharp Cheddar cheese, shredded
• 1 medium yellow onion, finely diced
• 2 tbsp butter (for sautéing onions)
• Salt and black pepper, to taste

The Topping:

• 4 tbsp unsalted butter
• 1 large yellow onion, sliced into strips
• Sour cream (for serving)
• Fresh dill (optional garnish)

Directions

1. Prepare the Filling (Do this first):Boil the potatoes in salted water until tender. Drain and mash them while hot. Meanwhile, sauté the diced onion in 2 tablespoons of butter until soft and golden brown. Combine the mashed potatoes, cheese, and sautéed onions in a bowl. Season generously with salt and pepper. Set aside to cool completely (filling must be cool before stuffing!).
2. Make the Dough:In a large bowl, whisk together the warm water, egg, sour cream, and salt. Gradually add the flour, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead gently for about 3–4 minutes until smooth and elastic. Note: The dough should be soft, not tough.
3. The Most Important Step: REST:Form the dough into a ball, cover it with a warm bowl or plastic wrap, and let it rest on the counter for at least 30 minutes. Do not skip this. Resting allows the gluten to relax, which is the absolute secret to soft, tender pierogi that don’t shrink back when you roll them.
4. Roll and Cut:Divide the dough into two halves. Keep one covered while working with the other. On a floured surface, roll the dough out thin (about 1/8 inch thick). Use a round cutter or a drinking glass (approx. 3 inches) to cut out circles.
5. Stuff and Seal:Place a tablespoon of the cooled potato filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges together tightly with your fingers to seal. Ensure no filling gets on the rim, or it won’t seal properly.
6. Boil the Pierogi:Bring a large pot of salted water to a rolling boil. Drop the pierogi in batches (don’t overcrowd the pot). Stir gently once so they don’t stick to the bottom. Boil until they float to the top, then cook for an additional 2–3 minutes. Remove with a slotted spoon.
7. Pan-Fry to Finish:In a large skillet, melt the butter for the topping. Add the sliced onions and cook until caramelized. Add the boiled pierogi to the pan and fry for a few minutes on each side until they are golden brown and slightly crisp. Serve hot with a dollop of sour cream.

Chef’s Tips

• Combat the Dry-Out: Pierogi dough dries out very quickly, which leads to cracking. While you are rolling and stuffing one batch, always keep the remaining dough and the finished raw dumplings covered with a clean, slightly damp kitchen towel.
• The Perfect Seal: If your dough feels a little dry and isn’t sticking when you pinch it, dip your finger in a little water and run it along the edge of the circle before folding. This creates a “glue” that ensures the dumplings won’t burst open in the boiling water.
• Freezer Friendly: These are perfect for meal prep. To freeze, place the raw (uncooked) pierogi in a single layer on a parchment-lined baking sheet. Freeze until solid (about 1 hour), then transfer them to a freezer bag. When you’re hungry, simply boil them directly from frozen—just add 2 extra minutes to the cooking time.