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Tender Homemade Pierogies with Creamy Potato Filling

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Tender homemade pierogies filled with a rich, velvety creamy potato filling, perfect comfort food that is easy to make and nostalgic.

Ingredients

Scale
  • 3 cups all-purpose flour (360 grams), sifted
  • 1 large egg, room temperature
  • ½ cup sour cream (120 ml)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup warm water (60 ml)
  • ½ teaspoon salt (for dough)
  • 4 medium russet potatoes (about 2 pounds / 900 grams), peeled and cubed
  • 3 tablespoons unsalted butter, room temperature (for filling)
  • ½ cup whole milk or cream (120 ml), warmed
  • ¼ cup sour cream (60 ml)
  • 1 teaspoon salt (to taste, for filling)
  • ½ teaspoon freshly ground black pepper
  • Optional: 2 tablespoons finely chopped chives or green onions
  • 2 tablespoons butter (for frying or drizzling)
  • Caramelized onions (optional, for serving)
  • Sour cream (for dipping)

Instructions

  1. Prepare the Potato Filling: Peel and cube 4 medium russet potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until tender, about 15-20 minutes. Drain well.
  2. Mash the Potatoes: While still warm, pass potatoes through a ricer or mash thoroughly until smooth with no lumps. Add 3 tablespoons unsalted butter, ½ cup warm milk or cream, and ¼ cup sour cream. Mix gently but thoroughly. Season with 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Stir in chopped chives if using. Set aside to cool completely.
  3. Make the Dough: In a large bowl, whisk together 3 cups all-purpose flour and ½ teaspoon salt. Create a well in the center. Add 1 large egg, ½ cup sour cream, 2 tablespoons melted butter, and ¼ cup warm water. Mix with a spoon or your hands until a shaggy dough forms.
  4. Knead the Dough: Turn dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add small amounts of flour if too wet. Wrap in plastic wrap and let rest for at least 20 minutes.
  5. Roll Out the Dough: Divide dough into two portions. On a floured surface, roll out one portion to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter or glass to cut circles.
  6. Fill and Seal Pierogies: Place about 1 tablespoon of cooled potato filling in the center of each dough circle. Fold dough over to create a half-moon shape. Press edges firmly to seal, then crimp with a fork. If dough resists sealing, wet fingers with water and press again.
  7. Cook Pierogies: Bring a large pot of salted water to a gentle boil. Drop pierogies in batches, stirring gently to prevent sticking. When they float to the surface (about 3-4 minutes), cook for another 1-2 minutes. Remove with a slotted spoon and drain.
  8. Optional Frying: Heat 2 tablespoons butter in a skillet over medium heat. Fry boiled pierogies for 2-3 minutes per side until golden brown.
  9. Serve warm with caramelized onions and a dollop of sour cream.

Notes

Do not overcrowd the boiling pot to prevent pierogies from sticking and tearing. Let dough rest for at least 20 minutes for easier rolling. Wet edges before sealing to ensure tight closure. Optional pan-frying adds crispy texture. Freeze uncooked pierogies on trays before storing in bags for up to 3 months.

Nutrition

Keywords: pierogies, homemade pierogies, potato pierogies, creamy potato filling, comfort food, dumplings, easy pierogies recipe

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