Ingredients
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Pierogi Dough
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3 1/2 cups all purpose flour
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1 tsp salt
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1 egg
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1/4 cup sour cream
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1 cup water
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Potato Filling
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2 cups mashed russet potatoes
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1 cup shredded cheddar cheese
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Sausage Filling
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8 oz smoked sausage
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4 oz mushrooms
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2 Tbsp (or to taste) sauerkraut
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Serving
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sour cream
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caramelized onions
Directions
Classic pierogi are pure comfort — pillowy dumplings filled with either creamy cheesey potatoes or savory sausage and mushrooms. Pan-seared until golden, then topped with cool sour cream, fresh dill, and deeply caramelized onions, they’re rich, hearty, and irresistibly cozy in every bite.
These little dumplings do take some work, but the process is really very simple. Mix, roll, fill, boil. You do not need to own any special equipment, and once you get rolling, they come together pretty quickly. These are delicious, so I hope you give them a go!
Steps
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1
Done
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Prepare DoughCombine all ingredients for the pierogi dough in a bowl and stir until a shaggy dough forms. Knead by hand until the dough is well combined and smooth (5-10 min). Set aside to rest while you prepare your fillings. |
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2
Done
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Prepare FillingsFor potato filling: Boil 2-4 large russet potatoes (peeled and cubed) in salted water until fork tender. Drain, mash, and combine with shredded cheddar, salt, and pepper (I like to use a hand mixer for this!). For sausage filling: Dice smoked sausage and mushrooms into small pieces. Sautee over medium heat until lightly browned. In a bowl, combine the sausage and mushroom mixture with chopped sauerkraut, salt, and pepper to taste. I usually add some of the potato mixture to help it all stick together for ease of filling. |
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3
Done
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Fill PierogiSplit the pierogi dough into 4 pieces. Keep 3 covered while you roll one. Roll out the dough on a well floured surface until 1/8" thick (thin enough to cook easily, while thick enough not to rupture). Cut out 3" circles with a cutter or glass. |
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4
Done
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Fill each circle with 1 Tbsp of filling. Dampen the edges of the dough with water, fold in half and pinch to seal. Optionally, you may crimp the edges with a fork, but they should seal just fine without this step. |
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5
Done
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Continue rolling, cutting, and filling until all the pierogi are done. Layer finished pierogi on a baking sheet lined with parchment paper. At this point you can move on to cooking, or freeze and move to a plastic bag for later cooking. |
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6
Done
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Cooking the PierogiSet a large pot of water to boil, salt well. Optionally (but highly recommended), also set a large skillet over medium heat. Add the pierogi to the water a few at a time, when they float, they're done! Using a slotted spoon, transfer the pierogi directly from the boiling water to the skillet with a lot of butter. Cook on each side until browned. Continue until all are cooked. |
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7
Done
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Serve with plenty of sour cream, dill, and caramelized onions. Enjoy! |
