Learn how to make Authentic Homemade Ukrainian Pierogies with this easy step-by-step recipe. From tender dough to savory fillings like potato and cheese, this traditional Ukrainian dish is perfect for any occasion!
Ingredients
Pierogi Dough:
4 cups all-purpose flour (plus extra if needed)
1 large egg
1/2 teaspoon salt
1 cup reserved potato water (cooled to room temperature)
Potato and Cheddar Cheese Filling:
2 pounds of potatoes, peeled and quartered
225g (1/2 pound) medium cheddar cheese, cut into 1-inch cubes
1 teaspoon salt
Diced bacon or pork fat (optional for extra flavor)
Helpful tools to create Authentic Homemade Ukrainian Pierogies
Prepare the Filling: Start by boiling the peeled and quartered potatoes until they are tender. Drain the water into a bowl and set it aside for later. Place the cubed cheddar cheese on top of the hot, cooked potatoes and cover with a lid. Let the mixture rest for about 5 minutes to allow the cheese to melt. Add 1 teaspoon of salt and mash the potatoes and cheese together using a potato masher or hand blender. Let the filling cool to room temperature.
Make the Dough: In a food processor, combine the flour, egg, and 1/2 teaspoon of salt. Turn on the food processor and slowly pour in the reserved potato water until the dough forms a ball, then stop the processor.
Knead the Dough: Transfer the dough to a floured surface and knead it with floured hands until smooth and elastic, similar to pizza dough. If the dough is too sticky, gradually work in more flour.
Roll and Cut the Dough: Divide the dough into 3 equal portions. Roll out one portion at a time to about 1/8 inch thickness. For handmade pierogies, use a 3 to 3 1/2 inch biscuit cutter or glass dipped in flour to cut out dough circles. Better yet, use the one of our easy to use Pierogi Makers.
Fill the Pierogies: Place a dough round in your hand and spoon a heaping tablespoon of the cooled potato and cheese filling into the center. Fold the dough over the filling and pinch the edges to seal. If the dough is dry, moisten the edges with a bit of water to help seal them securely.
Rest the Pierogies: Place the sealed pierogies on a flour-dusted towel and cover with another towel to prevent them from drying out. Repeat with the remaining dough and filling.
Cook the Pierogies: Drop the pierogies into a pot of boiling water. Cook for 8-10 minutes, or until the pierogies rise to the surface.
Finish with Bacon or Pork Fat: While the pierogies are boiling, fry diced bacon or pork fat in a skillet until crispy and browned. Once the pierogies are cooked, toss them in the bacon and bacon grease or pork fat for extra flavor.
Serve: Serve the pierogies hot with a generous dollop of sour cream on the side.
