Homemade Potato And Cheese Pierogi Recipe – Simple Food Dishes

Ah, pierogi! They’re like little pockets of joy that transport you straight to the heart of Eastern European comfort food. But what complements this glorious dish? Let’s hop right into it. Sour cream is fantastic as a classic dipping companion, adding a cool and tangy balance to the richness of the pierogi. 

Caramelized onions elevate the experience with their sweet and savory notes. And, if you fancy a bit of heat, a sprinkle of smoked paprika brings a delightful kick. Toss in a side of light salad for a refreshing crunch. Now, let’s dive into the making of these delightful dumplings!

Why This Recipe Works

Let’s break down why this potato and cheese pierogi recipe deserves a prime spot on your dining table:

1. Simplicity of Ingredients

The star players here are straightforward: potatoes, cheese, milk, and flour. These ingredients are kitchen staples for many of us. You won’t find any obscure items that require a trek to a specialty store. That’s key for anyone looking to whip up a meal without unnecessary fuss.

2. Flavorful Filling

The filling is heavenly. We combine russet or Yukon Gold potatoes with sharp cheddar cheese and a touch of chives. The result? A rich, creamy filling that balances perfectly with the simple dough. The use of warm milk in the filling ensures that your pierogi stay incredibly moist and flavorful.

3. Versatility

You can easily tweak this recipe to suit your palate. If cheddar isn’t your thing, swap it out for farmer’s cheese or even a hint of ricotta for something new. 

Feeling adventurous? Add sautéed mushrooms or crispy bacon bits to the filling for an extra layer of flavor!

4. Make-Ahead Convenience

You can prepare these pierogi ahead of time and freeze them for later, which is perfect for busy days. 

Just boil them when you’re ready to eat, then toss in butter and onions. You’ll be savoring hearty comfort food in no time, making this recipe both versatile and practical.

How Does It Taste?

Now let’s get real about flavor. When you take your first bite, you’ll experience a satisfying texture—a tender dough enveloping a creamy, cheesy filling. The richness of the butter and onions add depth, while a hint of ground black pepper elevates the taste profile. 

It’s a symphony for your taste buds, striking a balance between the heartiness of the potatoes and the tang of the cheese, leaving you wanting more.

What Sets This Recipe Apart from Other Homemade Potato and Cheese Pierogi Variations?

While many pierogi recipes exist, this one shines with its focus on quality ingredients and straightforward techniques. The choice of sharp cheddar brings a familiarity and distinct flavor that enhances the potato nicely. 

The addition of sour cream in the dough also makes it richer and yields a slightly more tender bite. By emphasizing the freshness of the ingredients, we create pierogi that are homey yet refined, something you can proudly serve to guests or enjoy on a cozy night in.

The Ingredients

To get started, here’s what you’ll need for the dough and filling:

Dough  

– 1 cup whole milk  

– 3 1/2 cups all-purpose flour (adjust as needed)  

– 2 fresh large eggs  

– 2 teaspoons fine sea salt  

– 2 tablespoons rich sour cream  

Filling

– 1/4 cup warm whole milk  

– 4 tablespoons unsalted butter, softened  

– 1 tablespoon finely chopped fresh chives  

– 3 pounds russet or Yukon Gold potatoes, peeled  

– 1/4 teaspoon ground black pepper  

– 1/2 cup sharp cheddar cheese, shredded  

Serving

– 2 tablespoons unsalted butter, melted  

– 1/2 teaspoon smoked paprika  

– 1 large sweet yellow onion, thinly sliced 

Instructions

Step 1: Prepare the Filling

1. Start by peeling the potatoes and cutting them into chunks. Place them in a pot of cold salted water and bring it to a boil. Cook until soft, about 15-20 minutes. Drain and mash while they are still warm. This helps keep the filling creamy.
   
2. In a mixing bowl, combine the warm mashed potatoes, warm milk, softened butter, chives, ground black pepper, and shredded cheddar cheese. Mix it all together until smooth. Set aside so the flavors can meld a bit.
   

Step 2: Make the Dough

1. In a large bowl, whisk together the flour and salt. Create a well in the center, then add the beaten eggs and sour cream. Gently add the milk, mixing it in slowly.
   
2. Once combined, begin kneading the dough. It should be smooth and slightly sticky. If it’s too dry, add water a teaspoon at a time; if too wet, sprinkle in flour until you reach the right texture.
   

Step 3: Rest the Dough

1. Wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for 30 minutes at room temperature. This helps relax the gluten, making it easier to roll out later.
   

Step 4: Roll Out the Dough

1. Once the dough has rested, divide it into manageable sections. On a floured surface, roll each section out thinly. Aim for about a 1/8-inch thickness. This will help your pierogi cook evenly.
   

Step 5: Cut and Fill the Pierogi

1. Use a round cutter or a glass to cut circles from the rolled-out dough. Place a spoonful of filling in the center of each circle.
   
2. Carefully fold the dough over the filling. Pinch the edges together to seal tightly. You may want to crimp the edges with a fork for an added decorative touch.
   

Step 6: Boil the Pierogi

1. Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi in batches. They are ready to come out when they float to the surface, usually around 3-4 minutes.
   
2. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess water.
   

Step 7: Sauté the Onions

1. In a skillet, heat the melted butter over medium heat. Add the sliced onions and cook until they caramelize, turning golden and soft. This should take about 10 minutes.
   

Step 8: Serve and Enjoy!

1. In the same skillet, add your boiled pierogi to the buttery onions. Sauté them for a few minutes to get a bit of color and crispness. Sprinkle with smoked paprika and serve hot.
   

Notes

To maximize your pierogi-making experience, consider these tips:

• Consistency Matters: Pay close attention to your dough’s consistency. It should be workable and not too sticky. Adjust flour and water as needed.
  
• Chill the Filling: If the filling feels too warm, chill it in the fridge for about 15 minutes before filling the dough. It makes handling easier.
  
• Don’t Overfill: Fillings can explode if too much is added. A teaspoon is usually just the right amount.
  
• Cook in Batches: Don’t overcrowd the pot while boiling, as this can cause the temperature to drop, leading to doughy pierogi.
  
• Storage Tips: If you’re making a larger batch, freeze uncooked pierogi on a baking sheet before transferring them to a freezer bag. This avoids sticking together.
  

How Do You Store This Homemade Potato and Cheese Pierogi?

Storing your pierogi is a breeze. If you have leftovers, let them cool completely before transferring them to an airtight container. Refrigerate and enjoy within 3-5 days. For long-term storage, you can freeze them uncooked. 

Just lay them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag. They can last up to three months this way. Simply boil straight from the freezer, adding a couple of extra minutes to the cooking time.

Sides for Homemade Potato and Cheese Pierogi

Pair your pierogi with some delightful sides to round out your meal. Here are a few of my favorites:

1. Simple Cucumber Salad

This refreshing salad balances the richness of your pierogi. Slice fresh cucumbers and toss them with a mixture of vinegar, olive oil, dill, and a pinch of salt. It’s crisp and bright, providing a perfect contrast to the hearty dumplings.

2. Sauerkraut with Caraway Seeds

The tangy flavor of sauerkraut cuts through the richness of the pierogi. Sauté it with caraway seeds and a touch of butter for a warm side that beautifully complements the dish.

3. Beet Salad

A colorful beet salad with crumbled feta cheese and walnuts adds color and flavor to your plate. Dress with a simple vinaigrette for a refreshing bite that pairs beautifully with the creamy filling of the pierogi.

What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?

Life happens, and sometimes we don’t have everything on hand. Here are some alternatives:

1. Cheese Substitutes

If sharp cheddar is out of reach, consider using monterey jack or gouda. Both offer unique flavors that still meld beautifully with the potatoes.

2. Flour Alternatives

In need of a gluten-free option? Use gluten-free all-purpose flour much in the same way as regular flour. Many excellent alternatives exist that will yield a similar dough.

3. Optional Seasonings

No chives in your fridge? Try green onion or fresh parsley instead. Both will lend a pop of flavor that enhances the filling well.

4. Dairy-Free Options

For a dairy-free version, replace the cheese with nutritional yeast and use plant-based butter for the filling. You can also opt for oat milk in place of regular milk.

Conclusion

Homemade potato and cheese pierogi are more than just dumplings; they’re a heartfelt meal that brings folks together. The process may take some time, but the smiles around your dining table will be worth every minute.

Whether it’s a cozy night at home or a family celebration, let the love and flavors of this dish create lasting memories. So, roll up those sleeves, gather your ingredients, and dive into the delightful world of pierogi-making. You won’t regret it!

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