Grandma's Homemade Pierogi
My grandma's homemade pierogi recipe with potato and cheddar cheese filling makes the BEST pierogi you will ever eat. Make them for Christmas, Lent or anytime you're craving authentic pierogi!
Servings: 40
Cost: $10
Ingredients
For the Pierogi Dough
- 5 cups flour
- 1 teaspoon sea salt
- 2 large eggs
- 1 tablespoon butter, softened
- 1 cup lukewarm potato water
- ½ cup milk
For the Filling
- 5 Yukon Gold potatoes about 2 pounds
- 3 cups shredded sharp cheddar cheese
- ½ cup milk (optional)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
For the Filling
- Add potatoes to a large pot, add enough cold water to completely cover them, and boil in salted water until fork tender
- Reserve 1 cup of water, drain, peel potatoes, add cheese, salt and pepper, and mash with fork or potato masher until blended. Add the milk to make filling creamier, if needed. Season with additional salt and pepper, if needed
- Set aside
For the Dough
- In a large bowl, stir the flour and sea salt together, and push aside to form a well in the bowl. Or, use a stand mixer with dough hook
- Add eggs in the center, then the butter and milk, and start mixing dough with fork or dough hook in mixer
- Gradually add the potato water, and mix until dough starts to form. Add enough water to form a ball, and knead until no longer sticky. You may not need to use all the water. Add more water if too dry or more flour if dough is still too sticky
- Wrap dough ball in plastic wrap, and refrigerate for 20 minutes to rest
- Divide dough into 4 separate pieces, and keep covered to prevent drying out
- Roll out one piece at a time on a floured surface about ⅙ inch thick, and cut out circular shapes with a drinking glass or round cookie/biscuit cutter about 3 inches in diameter
- Place a tablespoon full of filling in center of dough, fold ends over, and pinch together. Dip fingers in a bowl of water to help seal edges
- Place pierogi on lightly greased cookie sheet until dough is used up, and keep covered until ready to cook
- Bring a large pot of salted water to a gentle boil, and cook pierogi, a few at a time, stirring once or twice so they don't stick, until they float to surface
- Remove with slotted spoon, and serve. Or, sauté chopped onion in butter over medium heat until golden brown. Then, fry pierogi with butter and onions until golden brown and onions are caramelized before serving. Add more butter as needed.
Video
Notes
Pierogi may be made ahead of time and frozen either before boiling or after boiling.
Store leftover pierogi in an airtight container in your refrigerator for up to 4 days or freeze for longer storage -- up to 3 months for best taste.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 182mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg
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