Making homemade pierogies is easier than you think! Using simple dough, real cheese and creamy potato mash these perogies are deliciously soft and savoury.
Prepare potatoes: Peel and boil the potatoes in salted water until soft. Drain well then mash while still hot until smooth. Set aside to cool completely. TIP: Start making the dough (see below) while you are waiting for the potatoes to cool.
Combineingredients: Combine the mashed potato with the grated cheddar, cream cheese, onion granules and season to taste. Mash until smooth and creamy and the ingredients have been thoroughly incorporated. Adjust the seasoning if needed.
Make the dough
Combine ingredients: To a large bowl add the flour, egg, sour cream, butter, water and salt. Stir with a spoon until the mixture starts forming a dough.
Knead dough: Turn the dough onto a lightly floured surface (use no more than 1-2 teaspoons of flour) and knead for about 6 minutes until smooth and soft. Cover with a bowl or cloth (so it doesn’t dry out) and leave to rest for 20 minutes.Once your dough has rested and you’ve made the filling make the dumplings.
Make pierogies
Prepare filling balls: Start by making small filling balls (the size of a walnut or larger if you want to make larger pierogies). Make a batch of these and set aside. TIP: At this point fill a large pot with salted water, cover and bring to the boil.
Roll out dough: Divide the dough into 3-4 parts and roll out one part until approx. 2-3 mm thick. Cut out round shapes using a cookie cutter or a rim of a glass (6.5 cm/2.5 inch or larger). Gather up leftover dough, combine with the rest of the dough and keep covered.
Form pierogies: Place a filling ball in the middle of the dough round and flatten a little. Ensure the filling doesn’t cover the edges. Pick up the dough round and using your fingertips squeeze gently to form a crescent and bring the edges together. Press the edges together pushing the dough away from the edges using your pinky and removing any air bubbles. Go over the edge twice with your fingertips. Repeat this with each dumpling. Keep the pierogies covered with a cloth on top of a floured surface.
Boil pierogies: When the water starts to boil carefully place the pierogies one by one in the pot and stir gently using a wooden spoon so they don’t stick to the bottom or one another (do not overcrowd the pot). Increase the heat and stir again. Once they all come up to the top lower the heat and let the pierogies simmer gently for 4 minutes.
Coat with butter: Remove from the heat, lift your cheddar pierogies out of the pot using a slotted spoon and place on top of a plate in a single layer. Drizzle with a little melted butter to ensure the dumplings do not stick together. You should get approx. 65 small pierogies. Enjoy!
Notes
Potatoes: use Russets or Maris Piper (UK).
Cheese: I used coloured mature cheddar but you can use extra mature for a more intense flavour if you prefer.
Dough: Keep it covered to keep it from drying.
Pierogies size: This depends on personal preference. I like to make small perogies but you can make yours larger if you like. But remember – the bigger the perogies the less of them you’ll be able to make. You should get approx. 65 small pierogies.
How much filling to use in each dumpling: Generally the more the better but use however much you feel comfortable with. After all you need to be able to fully encase the filling in the dough (however, as the dough is quite stretchy you can probably use more filling than you think).
Be generous with the seasoning. Because you are working with only a handful of simple ingredients it is important to bring out their flavour with a good amount of salt and pepper. You don’t want bland tasting perogies.
Make ahead: You can make the dough in advance, cover with cling film and refrigerate overnight. You can also make the filling ahead, cover, refrigerate and use the following day.
Cook the perogies in batches using the same water. Top up with more fresh water and salt after every batch.
Serving: Enjoy hot with a little butter (if straight from the pot), sour cream, fried onions or fried bacon.
Storing: If you make them ahead coat thoroughly with butter or oil and place in a large bowl/casserole dish. Keep leftover perogies refrigerated, covered, for up to 3 days. Reheat either in a microwave or in the oven (covered).
To freeze raw perogies place in a single layer on top of a floured tray and freeze for 4 hours. Remove from the freezer and either place in a freezer bag or place portions of pierogi on top of small trays and cover with plastic wrap. Freeze for up to 3 months. Cook from frozen (they will take a little longer to cook).
You can use this dough to make any pierogi recipe.
Preparation time includes the time needed to prepare the potatoes.