David and I fell in love with pierogi (or vareniki) when we travelled to Russia in November 2014. This past fall, we discovered this amazing Polish diner about 45 minutes from where we live.
Last night, I finally decided to try to make pierogi at home from scratch! They are surprisingly easy to make, but admittedly, pretty time consuming. They are incredibly delicious, though!
Adapted from King Arthur
Yields ~40 pierogi
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 4 tablespoons butter, softened
- 1 lb potatoes (yukon gold or russet potatoes work well), or approximately 2-3 small potatoes
- 1/2 teaspoon salt (for the water to cook the potatoes in)
- 1/2 cup milk
- 1 tablespoon butter
- 1 cup sharp cheddar cheese, shredded
- Butter (~4 tablespoons for all the pierogi)
- 4-5 green onions, diced
- 1/2 small onion, diced
- Extra sour cream
- You’re going to start by making the dough. Combine the flour and salt, then use an electric mixer to stir in the egg.
- Add the sour cream and butter. Keep mixing until a dough forms. It will be moist, but should become less sticky.
- Put the dough in a sealed container and refrigerate for at least 30 minutes (up to 48 hours).
- While the dough is cooling, make the filling! First up is making the mashed potatoes.
- Peel and quarter the potatoes. Put them in a pot and add cold water until they are covered by at least 1″. Add the salt. Bring the pot to a boil, then reduce to a simmer and cook for ~15 minutes.
- While the potatoes are cooking, heat the 1/2 cup milk and 1 tablespoon butter until the butter has melted.
- When the potatoes are done, drain the water and put the potatoes in a bowl. Pour the milk/butter on top. Using a potato masher, mash the potatoes with the milk/butter. Be careful not to overmash!
- While the mashed potatoes are still warm, stir in the 1 cup sharp shredded cheese. Your filling is complete!
- Now it’s time to fill the pierogi! Take half of the dough out of the refrigerator. Roll it out so it’s ~1/8″ thick. Use a 2″ round cutter to cut out the pierogi. Take the scraps of dough and re-roll to cut more circles. When you finish with the first half, you can do the same with the other half of the dough.
- Place 1 teaspoon filling on each circle. Fold the circle of dough in half to form a pocket. Press the dough closed with your fingers, then press the seal with the tines of a fork. Flip the pierogi over and use the tines of the fork on the other side too.
- You can freeze the pierogi (King Arthur recommends doing so for up to a month), refrigerate them over night, or cook immediately!
- To cook the pierogi, bring a large pot of salted water to a boil. Add the pierogi so that they are not touching/sticking to each other. (If you’re cooking all the pierogi, you will have to do this in batches.) When the pierogi float, they are done! (Mine, which were not frozen, took ~5 minutes.) Drain the pierogi.
- Warm the butter in a skillet. Add the pierogi, onion, and 1/2 the green onions. Cook until lightly browned.
- Serve with extra green onions and sour cream!