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Chef John's Potato and Cheese Pierogi
Chef John's Potato and Cheese Pierogi
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
195 minutes
Chef John's favorite: Traditional potato and cheese pierogi from his Polish grandmother.
Ingredients:
  • 3.5 cups all-purpose flour, or more as needed
  • 0.25 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)
  • 0.5 cup unsalted butter
  • 1 large yellow onion, diced
  • 0.5 teaspoon kosher salt
  • 3 medium russet potatoes, peeled and quartered
  • 16 ounces farmer's cheese
  • 1.5 teaspoons kosher salt
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon unsalted butter, or more as needed
  • 2 tablespoons sour cream, or to taste
  • 2 teaspoons snipped fresh chives, or to taste
Instructions:
  • To prepare the dough, combine 3 ½ cups of flour and salt in a large bowl and create a well in the center. Pour in vegetable oil and 1 cup plus 2 tablespoons of warm water. Stir until a shaggy dough forms and pulls away from the sides of the bowl. Clean off the spoon with a little flour.
  • Transfer the dough to a work surface. Press and knead until smooth and soft. Add a little extra flour if needed, being mindful not to overdo it. Shape the dough into a ball, wrap in plastic, and let it rest at room temperature for 1 hour or chill in the refrigerator for 3 hours to overnight.
  • To make the buttered onions, melt butter in a skillet over medium heat. Cook onion with salt until golden brown, stirring occasionally, for 8 to 10 minutes. Allow the mixture to cool slightly before transferring it to a bowl and setting aside for later use.
  • To prepare the filling, boil potatoes in a large pot of salted water until tender, approximately 20 minutes. Drain, mash until smooth, and let cool for 10 to 15 minutes before using.
  • In a bowl, crumble farmer's cheese using a spoon. Season with salt, pepper, and cayenne, then mix in 2 to 3 generous spoonfuls of the buttered onions, draining excess butter. Combine ingredients gently until evenly mixed.
  • Combine the cooled mashed potatoes with the mixture and set it aside as you prepare to roll out the dough.
  • Roll a portion of the dough on a floured surface until paper-thin, about 1/8-inch thick or thinner if achievable. Cut out 3 ½-inch circles from the dough, keeping all scraps for later re-rolling.
  • Place 2 tablespoons of filling in the middle of each circle. Moisten your fingertips with water to dampen the edges of the dough. Carefully fold the dough over the filling, pressing the edges together at the center. Gently press down on the filling while sealing the edges with your fingers from the center to the ends. Avoid trapping air inside. Leave the edges plain or pinch the dough every inch for a decorative touch.
  • Bring a pot of well-salted water to a vigorous boil and cook the pierogi in batches for 2 to 3 minutes until tender (they may or may not float to the surface).
  • As the pierogi cook, melt butter in a nonstick skillet on medium heat.
  • Move the pierogi from the boiling water straight into the rich melted butter. Sauté until beautifully golden on each side, approximately 2 minutes per side or longer for extra crispiness.
  • Keep boiling and searing the pierogi in small batches as necessary.
  • Place the cooked dish on a plate and generously top it with buttery caramelized onions. Finish by adding a dollop of creamy sour cream and a sprinkle of fresh chives for a delightful presentation.

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