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Old-Fashioned Pierogies

This recipe creates classic Old-Fashioned Pierogies featuring a tender, homemade dough embracing a savory filling of mashed potatoes and sharp cheese. Boiled to perfection, these comforting dumplings offer a delightful taste of traditional Central European cuisine, perfect as a hearty appetizer or main course.
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Servings: 24 people
Course: lunch/dinner
Cuisine: central europe
Calories: 2666.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Dough:
  • 2 1/2 cups flour
  • 2 eggs
  • 1 teaspoon salt
  • Water approximately 1/2 cup
  • Filling:
  • 3 mediums potatoes
  • 8 ounces extra sharp cheese the sharper the better
  • Salt to Taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Large Pot (for boiling potatoes and pierogies)
  • 1 Potato Masher
  • 1 Round Cookie Cutter (approx. 3-inch diameter)

Method
 

  1. Prepare the Dough: In a large bowl, combine flour and salt. Whisk eggs with approximately 1/2 cup water. Gradually add the liquid to the flour, mixing until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 5-7 minutes. Cover and let rest for 30 minutes.
  2. Prepare the Potato Filling: Peel and chop potatoes into even pieces. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, then drain thoroughly.
  3. Mash and Mix Filling: Mash the hot potatoes until smooth. Grate the extra sharp cheese and fold it into the mashed potatoes. Season generously with salt to taste, ensuring the mixture is well combined.
  4. Roll Out Dough: Divide the rested dough into two or three portions. On a lightly floured surface, roll one portion out to about 1/8-inch thickness.
  5. Cut Dough Rounds: Using a 3-inch round cookie cutter or the rim of a glass, cut out circles from the rolled dough. Gather scraps, re-knead gently, and re-roll to cut more circles.
  6. Fill Pierogies: Place a small spoonful (about 1-2 teaspoons) of the potato-cheese filling in the center of each dough circle.
  7. Seal Pierogies: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, crimping with a fork if desired for a decorative edge and extra security.
  8. Boil Water: Bring a large pot of generously salted water to a rolling boil.
  9. Cook Pierogies: Carefully drop pierogies into the boiling water, a few at a time, ensuring not to overcrowd the pot. Cook for 2-3 minutes after they float to the surface, until cooked through.
  10. Remove and Serve: Remove cooked pierogies with a slotted spoon. Serve immediately, perhaps tossed with melted butter and sautéed onions, or with sour cream.

Notes

Achieving the perfect pierogi relies on a well-hydrated, rested dough; avoid overworking it for a tender bite. For the filling, use starchy potatoes like Russets, boiled until very tender, then thoroughly mashed. The "extra sharp" cheese is crucial—its robust flavor balances the potatoes. Ensure pierogies are tightly sealed to prevent the filling from escaping during boiling. Do not overcrowd the pot when boiling; cook in batches. For a richer experience, sauté them in butter with caramelized onions after boiling, or serve simply with a dollop of sour cream.