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Chef John's Potato and Cheese Pierogi

If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 3 hours 15 minutes
Servings 7 people

Equipment

  • 1 Large Mixing Bowl For preparing the dough and filling.
  • 1 Large Pot For boiling potatoes and cooking pierogi.
  • 1 Skillet (non-stick recommended) For sautéing onions and browning pierogi.
  • 1 Rolling Pin Essential for rolling dough to desired thinness.
  • 1 3.5-inch Round Cookie/Pastry Cutter For uniform pierogi shapes.

Ingredients
  

Main

  • 3 ½ cups all-purpose flour or more as needed
  • 1 teaspoon kosher salt
  • ¼ cup vegetable oil
  • 1 cup warm water 120 to 130 degrees F/50 degrees C
  • 2 tablespoons warm water 120 to 130 degrees F/50 degrees C
  • ½ cup unsalted butter
  • 1 large yellow onion diced
  • ½ teaspoon kosher salt
  • 3 medium russet potatoes peeled and quartered
  • 16 ounces farmer's cheese
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 pinch cayenne pepper or to taste
  • 1 tablespoon unsalted butter or more as needed
  • 2 tablespoons sour cream or to taste (Optional)
  • 2 teaspoons snipped fresh chives or to taste (Optional)

Instructions
 

  • Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
  • Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
  • Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
  • Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
  • Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
  • Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
  • Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
  • Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
  • Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
  • While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
  • Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
  • Continue boiling and browning pierogi in batches as needed.
  • Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives. Chef John's Potato and Cheese Pierogi. Chef John

Notes

1. Achieving a very thin dough (1/8-inch or less) is crucial for delicate pierogi; use minimal extra flour to avoid a tough result. Rest the dough adequately for easier handling.2. Ensure the mashed potatoes are completely cooled before combining with the cheese and onions. Warm potatoes can alter the texture of the farmer's cheese and make the filling too soft.3. When sealing the pierogi, moisten the edges well and press firmly to create a robust seal. Work from the center outwards to avoid trapping air, which can cause the pierogi to burst during boiling.4. The two-stage cooking—boiling followed by pan-frying in butter—is key to achieving both a tender interior and a beautifully golden, slightly crisp exterior. Don't skip the browning step for maximum flavor.