Homemade Pierogi Recipe with Potato, Cheese, and Sour Cream Dough

Homemade pierogi are an incredibly versatile dish that can be prepared with a wide variety of savory or sweet fillings: from sautéed cabbage and meat to fresh summer berries. Today, we are sharing a special potato and cheese pierogi recipe. The main secret here is adding sour cream and butter directly into the dough, which makes it remarkably tender and soft. Since they freeze beautifully, this is the perfect option for a hearty, quick-prep meal.

⏱️ Prep and Cook Time:

Prep (Dough & Filling): 45 mins
Total Time: 1 hour
Yield: approx. 2 dozen small pierogi

🥣 Ingredients for a classic homemade pierogi recipe

For the tender sour cream pierogi dough:

All-purpose flour: 240 g (approx. 2 cups).
Salt: 1/2 teaspoon.
Egg: 1 large egg.
Sour cream (any fat percentage): 113 g (approx. 1/2 cup).
Butter: 57 g (4 tablespoons), must be at room temperature.

For the savory potato and cheese filling:

Mashed potatoes (warm): 227 g (1 cup).
Hard cheese (Cheddar, Gouda, or similar): 113 g (1 cup), finely shredded.

Для подачі та засмажки (For serving and pan-frying):

Butter: 57 g (4 tablespoons).
Onions: 2 large shallots (diced) or 1 medium yellow onion (sliced).
Fresh herbs and sour cream: to taste, for garnish and serving.

👨‍🍳 Step-by-step guide: How to make pierogi dough and filling

Mix the dough base: In a large mixing bowl, whisk together the flour and salt. Add the egg and stir gently. At this stage, the mixture will look quite lumpy — this is completely normal.
Add sour cream and butter: Incorporate the sour cream and softened room-temperature butter. Mix with your hands until the ingredients combine into a cohesive, slightly rough, and somewhat sticky ball.
Kneading the dough: Using your fingertips, gently knead and fold the dough over a few times. Try to avoid adding excess flour. The dough should become less sticky but remain quite moist, soft, and elastic.
Resting the dough: Wrap the dough tightly in plastic wrap or a sealable bag and place it in the refrigerator for at least 30 to 60 minutes (it can safely be stored there for up to 48 hours).
Prepare the filling: Add the shredded cheese to the warm mashed potatoes. Mix and mash the ingredients thoroughly so that the residual heat from the potatoes completely melts the cheese. Allow the filling to cool down completely. Taste the mixture and adjust with salt and black pepper if desired.
Rolling and cutting: Divide the rested dough in half. Roll out the first portion until it is roughly 3 mm (1/8 inch) thick. Using a drinking glass or a round cookie cutter with a diameter of about 5–6 cm (2 inches), cut out circles. Repeat the process with the other half of the dough. Tip: You can finely chop the dough scraps and freeze them to use later as homemade soup noodles.
Assembling the pierogi: Place about 1 1/2 teaspoons of the cooled filling into the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. For extra security and a beautiful classic look, crimp the sealed edges with the tines of a regular fork.
Boiling or freezing: At this stage, the pierogi can be frozen for up to 4 weeks. To cook them immediately, drop them into a large pot of boiling salted water. Cook no more than 10 pieces at a time so they can float freely. As soon as the pierogi surface to the top, they are done.
Pan-frying: Meanwhile, melt the butter in a large skillet over medium heat and sauté the onions until they are lightly browned and translucent. Transfer the boiled pierogi (draining the water well) directly into the skillet with the onions. Pan-fry until a beautiful, crispy golden crust forms on both sides.
Serving: Before serving, garnish the hot dish with fresh chopped herbs if desired. Serve hot alongside extra sour cream or your favorite dipping sauces. Enjoy!