Homemade Potato and Cheddar Pierogies

Why you’ll love it

• Soft, easy dough made with sour cream that rolls out without fighting back.
• Classic filling: creamy potato, sharp cheddar and sweet onion, the Pittsburgh favorite.
• Freezer-friendly: one batch gives you several cozy dinners.

Quick facts

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for rolling
• 1 tsp kosher salt
• 1 large egg
• 1/2 cup (120 g) full-fat sour cream
• 1/2 cup (120 ml) warm water
• 2 tbsp (28 g) unsalted butter, melted

For the potato and cheddar filling

• 1 1/2 lb (680 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
• 1 tbsp unsalted butter
• 1/2 small yellow onion, finely chopped
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper

To finish and serve

• 4 tbsp (56 g) unsalted butter
• 1 large yellow onion, halved and thinly sliced
• Kosher salt, for the cooking water
• Sour cream and chopped fresh chives, for serving

Step-by-step method

1. Make the dough. In a large bowl, whisk the flour and salt. In another bowl, whisk the egg, sour cream, warm water and melted butter. Pour the wet ingredients into the flour and stir with a fork until a shaggy dough forms. Knead on a lightly floured counter 3–4 minutes, until smooth and soft. Wrap it and let it rest at room temperature 30 minutes.

2. Cook the potatoes. Put the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer 12–15 minutes, until very tender when pierced with a fork. Drain well and return them to the warm pot for 1 minute to steam dry.

3. Make the filling. While the potatoes cook, melt 1 tbsp butter in a small skillet over medium heat and cook the chopped onion 5 minutes, until soft. Mash the hot potatoes until smooth, then stir in the onion, cheddar, salt and pepper until the cheese melts. Spread the filling on a plate and let it cool 15 minutes, so it is easy to handle.

4. Roll and cut. Divide the dough in half and keep one half covered. Roll the other half on a floured counter until about 1/8 inch (3 mm) thick. Cut rounds with a 3-inch (7.5 cm) cutter or a glass. Gather the scraps, let them rest a few minutes and reroll once.

5. Fill and seal. Place a heaping teaspoon (about 1 tbsp) of filling in the center of each round. Fold the dough over into a half-moon and pinch the edges firmly to seal, pushing out any air. Crimp the edges with a fork if you like. Set the pierogies on a floured sheet pan and cover with a towel. Repeat with the remaining dough.

6. Caramelize the onions. In a large skillet, melt the 4 tbsp butter over medium-low heat. Add the sliced onion and a pinch of salt and cook, stirring often, 15–20 minutes, until soft and golden brown. Keep warm over low heat.

7. Boil the pierogies. Bring a large pot of well-salted water to a gentle boil. Cook the pierogies in batches of 10–12, stirring gently once so they do not stick. When they float, cook 2–3 minutes more. Lift them out with a spider or slotted spoon and let them drain a moment.

8. Pan-fry and serve. Raise the heat under the onions to medium. Add the boiled pierogies in a single layer and fry 2–3 minutes per side, until golden and lightly crisp. Serve hot with the onions spooned over, a dollop of sour cream and a sprinkle of chives.

How to know it is done

Boiled pierogies are ready when they float to the surface and have cooked 2–3 minutes more: the dough looks slightly puffed and turns tender, not doughy, when you bite the edge. After pan-frying, both sides should be golden with some crisp spots, and the filling should be steaming hot in the center.

Tips for the best result

• Use russet potatoes and dry them well after draining; a dry mash makes a firm filling that is easy to scoop.
• Let the filling cool before filling the dough, or the warm potato will make the dough soft and sticky.
• Seal the edges very well and press out the air, so the pierogies do not open while boiling.
• Keep the water at a gentle boil, not a hard rolling boil, which can tear the dough.

Variations and substitutions

• Sauerkraut: fill with 2 cups (300 g) drained, chopped sauerkraut sautéed with onion and a little butter.
• Farmer’s cheese: replace half of the cheddar with farmer’s cheese or dry cottage cheese for a milder, tangier filling.
• With bacon: fold 4 slices of crumbled cooked bacon into the potato filling, or fry the onions in bacon fat.
• With kielbasa: brown 1 lb (450 g) sliced smoked kielbasa in the skillet before the onions and serve it alongside.
• Jalapeño cheddar: add 1 finely chopped seeded jalapeño to the filling for a little heat.

Make ahead

Pierogies freeze beautifully. Arrange the uncooked, filled pierogies on a floured sheet pan without touching and freeze until solid, about 2 hours, then transfer them to freezer bags for up to 3 months. Do not thaw: boil them straight from frozen 5–7 minutes after they float, then pan-fry as usual. You can also make the filling up to 2 days ahead and refrigerate it.

Storage and reheating

Refrigerate cooked pierogies in an airtight container up to 3 days. Reheat them in a buttered skillet over medium heat, 3–4 minutes per side, until hot and crisp; the microwave works too, but they lose their crispness. Cooked pierogies can also be frozen up to 2 months and reheated in a skillet from frozen, covered for the first few minutes.