Pierogis 2



Pierogis are some of my in-laws’ favorite foods. Whether we pick them up for a quick snack at the local Polish deli, or have them with dinner, these little potato dumplings are guaranteed to be a crowd pleaser. This interpretation of the classic potato and cheese filling hits the taste buds a bit differently. The sour cream over farmers cheese has a stronger acidity to the filling, giving a pop of brightness in the rich dumpling. The dough has the perfect texture from the addition of eggs, adding a contrast to the creaminess of the filling. We dare you to eat just one…


3 cups flour

1 cup milk at room temp

2 eggs at room temp

1 tablespoon butter melted

1 teaspoon salt



1-1.5 pounds of russet potatoes

0.5 cups sour cream

1 medium onion minced

2 tablespoons butter

1 cup shredded extra sharp cheddar (optional)

Salt and pepper to taste


1. Peel and Boil your potatoes until fork tender. Drain and let cool.

2. While potatoes cool, sauté onions in butter until golden. Remove from heat when finished cooking

3. Mash potatoes and mix in sour cream, onions, cheddar if using.

4. Taste and adjust seasoning. Place filling in a container and chill in fridge while you make the dough

5. For dough add flour to a bowl with salt and whisk together. Make a well in the center of flour

6. Whisk eggs, milk, and melted butter together and pour into center of well

7. Mix wet and dry ingredients until shaggy mass forms.

8. Turn dough out onto a clean, dry surface and knead until smooth.

9. Let the dough rest for 30 minutes.

10. Cut the dough in half and roll the first half about 1/8th of an inch thick. Cut three inch circles with a cookie cutter or glass. Do not throw out scraps they can be kneaded again and rolled out to make more pierogis 

11. Add about a 1 ounce dollop of filling to center of the dough circles

12. Pull dough around filling and pinch edges very tightly together. Make sure filing doesn’t touch the edges of the dough or they will not seal

13. When finished, bring the pot of water to a boil. Boil until pierogis float (about 5 minutes) 

14. Take pierogies out of the pot and drain off as much water as possible and land on an oiled sheet tray

15. Bring a pan to heat on medium flame and melt a few tablespoons of butter

16. When butter foams and subsides add pierogis to the pan a few at a time.

17. Brown on each side, about a minute per side. Pull from pan and repeat with remaining pierogis

18. Serve with sour cream and caramelized onions (and top with bacon if you’re feeling fancy)

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