Why is my potato and cheese pierogi dough tough?

Tough dough usually means too much flour was added or the dough didn’t get enough resting time. The dough should feel soft and elastic, not stiff. Letting it rest allows the gluten to relax, which makes rolling and shaping much easier.

Can I freeze potato and cheese pierogi before cooking them?

Yes, potato and cheese pierogi freeze very well before cooking. Freeze them in a single layer until firm, then transfer to a freezer-safe bag. When you’re ready to cook, boil them straight from frozen without thawing.

Why did my pierogi open while boiling?

Pierogi usually open if they’re overfilled or not sealed tightly enough. Press the edges firmly and avoid getting filling on the seam. Using lightly floured fingers helps create a stronger seal.

What cheese works best for potato pierogi filling?

Mild cheddar is a great choice because it melts smoothly and adds flavor without overpowering the potatoes. You can also use farmer’s cheese or Colby for a more traditional, mellow taste. Avoid very sharp or oily cheeses, which can affect texture.

Do pierogi have to be pan-fried after boiling?

No, pan-frying is optional, but it adds extra flavor and texture. Boiled pierogi are fully cooked and tender on their own. Pan-frying simply gives them a lightly crisp exterior that many people love.

Potato and Cheese Pierogi – A Classic Comfort Recipe

Description

Soft homemade potato and cheese pierogi with tender dough and a creamy, comforting filling. A classic family-style dumpling made simply in a real home kitchen.

Ingredients

Scale

2 large eggs
2 tablespoons sour cream
1 cup whole milk
3 1/2 cups all-purpose flour
2 teaspoons salt
3 pounds russet potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/4 cup warm milk
1/2 cup shredded cheddar cheese
1 large onion, thinly sliced
2 tablespoons unsalted butter
Sour cream, for serving

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Instructions

Whisk the eggs, sour cream, and milk together until smooth.
Add the flour and salt, then knead until a soft, elastic dough forms. Let rest for 10 minutes.
Boil the potatoes in salted water until fork-tender, then drain well.
Mash the hot potatoes with butter and warm milk until smooth, then mix in the cheese and season with salt.
Roll the dough thin on a floured surface and cut into circles.
Place a spoonful of filling in the center of each circle, fold, and seal the edges firmly.
Boil the pierogi in salted water until they float, then cook 1–2 minutes longer.
Sauté onions in butter until golden, add pierogi, and pan-fry until lightly browned.

Notes

Do not overfill the pierogi to prevent splitting during boiling.
Allow the dough to rest so it rolls easily without shrinking.
Pierogi can be frozen before boiling and cooked straight from frozen.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Main Dish
Method: Boiling and Pan-Frying
Cuisine: Polish

Nutrition

Serving Size: 1 serving
Calories: 189
Sugar: 2g
Sodium: 408mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 24g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg