Grandma’s Homemade Pierogi (Potato and Cheese)

5 from 1 vote

Author: Laurie Fleming

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings: Servings

Description

Soft, tender homemade potato and cheese pierogies filled with creamy mashed potatoes and cottage cheese. Grandma’s Homemade Pierogi (Potato and Cheese) recipe is perfect for boiling, pan-frying, or air-frying for a comforting meal.

Ingredients

Filling Ingredients

Serving:

1/2 cup caramelized onions
1 cup sour cream
2 tablespoons parsley, chopped

Instructions

To Make Pierogi Dough:

In a small saucepan, melt 3 tablespoons butter with 1/2 cup water over medium heat.
In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Slowly pour melted butter mixture into flour, stirring to form a shaggy mixture. Stir in 1 large egg and mix until combined.
Move dough onto floured work surface and knead for about 5 minutes until smooth dough forms. Cover with plastic wrap and allow to rest for 30 minutes.

To Make The Filling:

Put cubes of 1/2 pound potato and 1 teaspoon salt into a saucepan and cover with cold water. Bring to a boil and simmer for 25 minutes, until potatoes are tender.
In a large frying pan, melt 2 tablespoons butter over medium heat. Add in 2 large onions, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and sauté for 5 minutes. Add 1 tablespoon brown sugar and cook for another 7 minutes or until caramelized.
Once cooked, drain potatoes and transfer them to a bowl. Mash potatoes, then add in half of the onions and 1/2 cup cottage cheese Season with salt and pepper and allow to cool.

Assembling Instructions:

On a floured surface, roll out half the dough at a time to about 1/8 inch thick. Cut out circles of dough using a 3 inch round cutter. You should get about 16 circles from each half of the dough.
Put a teaspoon of filling in the middle of each circle. Use fingers to fold dough over filling to form a half moon. Seal in filling by pinching the sides together around the outside. If needed, use a bit of water to seal. Place formed pierogis onto a floured tray.
Bring a pot of salted water to the boil. Place a layer of pierogis into the water, making sure not to overcrowd the pot. Once the pierogis rise to the surface, cook them for another 2-3 minutes. Once cooked, use a slotted spoon to remove boiled pierogis from the water and place into a bowl.
Toss boiled pierogis in a bit of oil or butter. Spread a layer of pierogi in the air fryer basket. Cook in air fryer at 380 degrees F for 5 minutes or until golden.
Top with 1 cup sour cream, 1/2 cup caramelized onions chopped 2 tablespoons parsley, and serve hot.