1Boil the potatoes until fork tender, reserving 1 cup of the cooking water.
2Boil the potatoes until fork tender, reserving 1 cup of the cooking water.
3Boil the potatoes until fork tender, reserving 1 cup of the cooking water.
4Drain, peel, and mash the potatoes with the cheese, adding milk if desired for creamier filling.
5Drain, peel, and mash the potatoes with the cheese, adding milk if desired for creamier filling.
6Drain, peel, and mash the potatoes with the cheese, adding milk if desired for creamier filling.
7Refrigerate the filling.
8Refrigerate the filling.
9Refrigerate the filling.
10In a large bowl (or stand mixer), mix the flour and salt, then add eggs, butter, and milk.
11In a large bowl (or stand mixer), mix the flour and salt, then add eggs, butter, and milk.
12In a large bowl (or stand mixer), mix the flour and salt, then add eggs, butter, and milk.
13Gradually add the reserved potato water, kneading until the dough is no longer sticky.
14Gradually add the reserved potato water, kneading until the dough is no longer sticky.
15Gradually add the reserved potato water, kneading until the dough is no longer sticky.
16Refrigerate the dough for 20 minutes.
17Refrigerate the dough for 20 minutes.
18Refrigerate the dough for 20 minutes.
19Divide the dough into 4 pieces; roll out each piece thinly and cut out circles.
20Divide the dough into 4 pieces; roll out each piece thinly and cut out circles.
21Divide the dough into 4 pieces; roll out each piece thinly and cut out circles.
22Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.
23Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.
24Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.
25Boil the pierogi until they float to the surface.
26Boil the pierogi until they float to the surface.
27Boil the pierogi until they float to the surface.
28Optional: Sauté onions in butter, then fry the boiled pierogi in butter with the onions until golden brown and caramelized
29Optional: Sauté onions in butter, then fry the boiled pierogi in butter with the onions until golden brown and caramelized
30Optional: Sauté onions in butter, then fry the boiled pierogi in butter with the onions until golden brown and caramelized
Ingredients
5 cups all purpose flour
5 cups all purpose flour
5 cups all purpose flour
1 teaspoon sea salt
1 teaspoon sea salt
1 teaspoon sea salt
2 large eggs
2 large eggs
2 large eggs
1 tablespoon softened butter
1 tablespoon softened butter
1 tablespoon softened butter
1 cup lukewarm potato water
1 cup lukewarm potato water
1 cup lukewarm potato water
0.5 cup milk
0.5 cup milk
0.5 cup milk
5 Yukon Gold potatoes
5 Yukon Gold potatoes
5 Yukon Gold potatoes
2 pounds about 2 pounds
2 pounds about 2 pounds
2 pounds about 2 pounds
3 cups shredded sharp cheddar cheese
3 cups shredded sharp cheddar cheese
3 cups shredded sharp cheddar cheese
0.5 cup milk (optional)
0.5 cup milk (optional)
0.5 cup milk (optional)
1 teaspoon sea salt
1 teaspoon sea salt
1 teaspoon sea salt
0.5 teaspoon ground black pepper
0.5 teaspoon ground black pepper
0.5 teaspoon ground black pepper
1 onion (optional, for frying)
1 onion (optional, for frying)
1 onion (optional, for frying)
Equipment
large potpotato masherstand mixer (optional)rolling pindrinking glass or cookie cutterlarge skillet
Tips
Use Yukon Gold potatoes for the filling and cook with the skin on for easy peeling.
Reserve 1 cup of cooking water for the dough. You may not use all of it.
Knead the dough until it’s no longer sticky.
Allow the dough to rest for at least 20 minutes before rolling.
Divide the dough into 4 sections and work with 1 section at a time.
Keep the dough covered with a clean kitchen towel to prevent drying out.
Dip your fingers in water to help seal the edges while forming the pierogi.
If you’re frying large batches of pierogi, place them in a buttered baking dish and keep in a warm oven until you finish frying them.
You can use any filling with this homemade pierogi dough.
Substitute warm water for the potato water.
Add 1 chopped and seeded jalapeño pepper to the cheesy filling for extra spice.
Instead of cheddar cheese, you can use cottage cheese, cream cheese or farmer’s cheese for a more old-world flavor.
You can freeze pierogi either right after you make them or after you boil them. To freeze uncooked pierogi, place them in a single layer on a lined baking sheet in the freezer. Once frozen, you can place them in a freezer bag and store for up to 3 months.
To freeze boiled pierogi, allow to cool completely in a single layer. Then, place in a freezer bag or freezer safe container for up to 3 months.
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