Pierogi Recipe

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Lynette !


Eastern European recipe for a classic Pierogi dish!


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3 dozen
55 Min
55 Min
Stove Top


  • 6 small
    baking potatoes, peeled and cubed
  • 1
    onion, peeled
  • 3/4 c
    onion, finely chopped
  • 1 Tbsp
  • 2 c
    cheddar cheese, shredded
  • 1/8 tsp
    black pepper
  • 3 c
    all-purpose flour
  • 2
    egg yolks, lightly beaten
  • 1/2 tsp
  • 3/4 c
    boiling water
  • 2 Tbsp
    vegetable oil, divided
  • 1 Tbsp
  • 4 qt
  • ·
    butter, melted
  • ·
    sour cream

How to Make Pierogi


  1. Cook the potatoes and whole onion in boiling water to cover for 20 minutes or until tender. Drain; discard onion. Mash the potatoes. Add the chopped onion and the next 3 ingredients, stir well.
  2. Combine the flour, egg yolks, 1/2 teaspoon salt, 3/4 cup boiling water, and 1 tablespoon vegetable oil. Stir well. Turn the dough out onto a floured surface, and knead lightly 4 or 5 times. Cover; let rest for 30 minutes.
  3. Roll the dough out to 1/8 inch thickness on a floured surface; cut with a 3 inch cutter. Divide the potato mixture evenly among circles. Moisten the edges of the dough with water. Fold the circles in half; press the edges together with a fork to seal.
  4. Combine 1 tablespoon oil, 1 tablespoon salt, and 4 quarts of water in a Dutch oven; bring to a boil. Drop the pierogi, a few at a time, into the boiling water; cook for 5 minutes or until the pierogi rise to the surface. Remove with a slotted spoon. Brush with melted butter; serve with sour cream.

Printable Recipe Card

About Pierogi

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: Eastern European
Other Tag: Heirloom

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