Classic Pierogis

Recipe adapted from:

Servings: 4 people (double the recipe if you want to save some to freeze!)


  • 2 & 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp butter, melted
  • 1 cup sour cream
  • 1 egg
  • 1/2 an egg yolk
  • 1 Tbsp vegetable oil
  • 4 medium potatoes, peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 1 clove garlic, minced
  • 1 tsp onion powder
  • 1 pinch salt and pepper to taste


  1. In a large bowl (or stand mixer bowl), combine the flour and salt.
  2. In a separate bowl, whisk together the butter, sour cream, egg, egg yolk and oil. Add this to the dry flour mixture from step 1 and stir until well combined and becomes a smooth dough ball (or use the dough hook on the stand mixer).
    • If your dough looks a little wet, you can add more flour or alternatively knead on a flat dry surface with some flour until you get a smooth ball. Cover with a tea towel and let the dough rest for at least 15 mins at room temperature.
  3. While your dough rests, cook your potatoes by putting them in a pot with a pinch of salt and cover with water. Boil the potatoes until they easily break with a spoon. Drain and mash the potatoes. While the potatoes are still warm, stir in the shredded cheese, garlic, onion powder, salt and pepper to taste. Set aside to cool.
    • Note: taste to your liking, feel free to add more cheese or garlic…etc. But make sure you end up with a somewhat DRY mashed potato – you don’t want to make it creamy or smooth as you usually would. A drier mash makes it easier to wrap and handle later.
  4. Take your pierogi dough and use a rolling pin to roll it out to 3mm thick and use a round cookie cutter or glass cup to cut out round circles in the dough. Wrap half a tablespoon of mashed potato in each wrapper by folding the ends together in a half moon shape. Make sure you edges are sealed well.
    • You can divide the dough into 4 balls to make it easier to work with if you like.
  5. You can either freeze the wrapped pierogis at this stage (freeze them on a tray not touching each other or else they’ll stick together), OR you can cook them right away in a pot of boiling water. Ideally cook them in batches of about 10 at a time. When the pierogis float, they’re ready to take out of the water. Don’t cook them for too long or else they can become soggy. Put the cooked pierogis in a cold water bath to stop the cooking process and firm up a little. Leave them in there for a minute, then strain and place in a bowl with a drizzle of oil to prevent them from sticking together.
  6. Once all your pierogis are boiled, you can pan-fry them! On medium heat, add bacon, chopped onion and your boiled pierogis (don’t crowd your pan – you may have to pan-fry them in batches depending on how big your pan is). They’re ready to eat when the onion is soft and your pierogis have a golden brown colour on both sides. Serve with a dollop of sour cream!

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