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PIEROGIES

Ingredients

  • FOR THE FILLING:
  • 8 to 10 Idaho potatoes, peeled and cut into cubes
  • 1 to 2 tsp kosher salt
  • 1 to 1 1/4 lb Colby cheese, shredded
  • 6 oz. sharp white cheddar cheese, shredded
  • FOR THE DOUGH:
  • 2 C AP flour
  • 1 C cake flour
  • 1 tsp salt
  • 1/3 C sour cream
  • 1 egg, beaten
  • 1 C water
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PIEROGIES! What is not to love about these soft, pillowy dumplings made of potato and cheese. Boil them up and smother with melted butter and onions. Well, maybe the process of making them. It is definitely a Labor of Love. They easily freeze (I’ll tell you how below). Honestly, this dough is a dream to work with. I like to make mine super thin. I basically roll the dough twice. Oh, and the filling, I love the combination of colby and sharp cheddar! Other popular fillings include prune and sauerkraut.

Pierogies were always a staple on our table for The Feast of the Seven Fishes. Typically, I make them twice a year. During lent and around Christmas. My Hubby, who should have told me prior to marriage, does not like them. What? Can you even imagine?

a plate of potato and cheese pierogies with butter and onions

HOW TO MAKE PIEROGIES

POTATO AND CHEESE FILLING

It is important to to make the filling first as it has to cool down before using to fill the dough. Consider making this the night before and placing in fridge. Peel and cut the potatoes. Place in pot of water with a little bit of kosher salt. Bring to a boil. Lower heat just slightly and allow to simmer, or low-boil until the potatoes fall apart with a fork. Try NOT to overcook them. As the potatoes are cooking, shred the cheese. Reserve on plate.

Drain the potatoes. Place the potatoes back into pot and back onto the burner for just a few seconds to dry off any excess water. With a hand mixer, blend to incorporate the cheese. Do this in batches until all of the cheese is used up. Do NOT add milk, cream, butter or sour cream, as you may when making mashed potatoes. Taste for salt.

Allow mixture to cool in fridge. As mentioned earlier, you can even make the filling the night before, and place in fridge overnight.

PIEROGI DOUGH

In a large bowl, combine the flour and salt. I love using the combination of both AP flour and cake flour. Make a well in the middle and add the beaten egg and sour cream. Combine gently. Pour in a little bit of the water at a time. Form dough. My dough came out perfect. If the dough is a little dry after adding all of the water, add a touch more. If it is too wet, add a touch more flour. This combination should be perfect.

Remove formed dough from bowl and knead on a lightly floured surface for about 3 to 4 minutes. Wrap in plastic wrap and place in fridge for at least 30 minutes.

Cut a section of the dough, then place the remaining dough back into fridge. Roll out onto floured surface. As mentioned above, I make mine fairly thin. This dough is so easy to work with. Cut out circles with a biscuit cutter or glass.

Take each circle of dough and roll out again. Fill with the potato mixture. Seal by dotting a bit of water along the inside edge of the dough. Press on surface to seal.

Continue this process until you run out of dough, or filling. This recipe make five dozen pierogies with a bit more dough remaining.

filled pierogies on a floured surface

TO FINISH AND SERVE THE PIEROGIES

To enjoy immediately, bring a pot of salted water to a boil. In a separate pan, melt a stick of butter and half an onion, diced. Allow both to brown. Place Pierorgies in boiling water. Allow to gently boil for about seven minutes. Transfer the Pierogies directly to butter and onions with a slotted spoon. ENJOY!!!

HOW TO FREEZE: Do NOT boil. Place filled Pierogies onto a sheet pan lined with floured parchment paper. Try not to overlap them. The dough will still be a bit sticky. Place pan in freezer for about a half hour, or so. Just enough to flash freeze them. Transfer to freezer bag and store in freezer. They should last in the freezer for about three months.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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3 Comments

  1. Tried these recently and they were wonderful…thanks for sharing Melissa 😋

  2. […] Seriously…how many of you ate Salmon Patties growing up? I have a confession…I made these the other day for the first time for my Hubby…it was the first time he had ever tasted them in his life…and he hated them…hated them…can you believe? Not because my recipe was bad…they were just not something he ever had growing up in Michigan. I could not even convince him that they were good…so…needless to say…I will only make when he is away…haha! What does he know anyway? This coming from a guy who also does not like Pierogies! […]


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