Cheese & Potato Pierogi


  • 2 cups flour
  • 1/2 tsp salt
  • 2 eggs
  • 1 Tbsp vegetable oil
  • 4-5 Tbsp water, or as needed to bring the dough together.


  • 1/3 cup onion caramelized in 2 tbsp butter (about 1 onion, plus more for serving, if desired)
  • 1 medium russet potato, boiled then skinned
  • 1/3 cup shredded cheddar
  • 1/3 cup farmers cheese
  • salt
  • pepper
  • 4 Tbsp butter, for frying pierogi


  1. Find a special kitchen spot and get to work… Boil and skin a russet potato, then mash with the cheesy, oniony goodness. Don’t forget the salt and pepper. Cover and refrigerate until cool.  (Once the filling is chilled, it will be firmer and easier to work with).
  2. Meanwhile, prepare the dough by pulsing everything together in a food processor, or by mixing by hand in a bowl. Stream in just enough water to get it to pull together into a soft, workable dough. Wrap in saran and let rest about thirty minutes. This will let the gluten relax and make the dough easier to work with.
  3. Once you’ve danced enough to work up a sturdy kind of hunger… cut circles and top with a dollop of potato filling.
  4. Pull the dough around the filling and pinch together at the top, then work around the edges. You might find it easier to work with less filling at first, but try to gradually work up to nice, plump pierogi. The dough should be elastic enough to do so.
  5. You can either freeze them or boil right away. Simply cook until floating and the dough is cooked through – this only took about 3-5 minutes for me, but will depend on how thick your roll out your dough. Drain and brown in butter. You might also enjoy with caramelized onions or even a dollop of sour cream.

Adapted from The Best International Recipe.

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