Easy Pierogi Recipe With Potato Filling (With Video)

Yield:

5 dozen

Martha learned to make these Polish dumplings from her mother, Big Martha, and has been forming and filling pierogi ever since. A smooth, tender dumpling dough made with sour cream encases a filling of boiled and mashed Yukon gold potatoes. The secret ingredient in the filling is cream cheese, which makes the mash rich and smooth. Forming the dumplings is a fun project; you can crimp them in various decorative ways—or keep them simple and classic. They cook quickly and all they need for serving is a generous drizzle of brown butter.

Directions

Make Pierogi Dough:

Whisk egg and sour cream, add milk and water:

Make the dough: Whisk together egg and sour cream. Whisk in milk and water.
Add flour gradually:

Stir in flour, 1 cup at a time.
Knead dough:

Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes.

Dough will come together as you knead it. Be careful not to add too much flour as you knead since it will toughen the dough.
Rest dough:

Cover with an inverted bowl; let rest for 1 hour.

Make the Filling:

Boil potatoes:

While dough rests, place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 25 to 30 minutes.
Rice potatoes

Drain; pass through a ricer.

Potatoes may be mashed as an alternative to ricing but we prefer to rice them as it produces a smoother texture than mashing.
Add cream cheese and butter:

Stir cream cheese and butter. Season with salt and pepper.

Form and Cook Pierogi

Divide dough and prep baking sheet:

Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.
Roll one piece of dough:

Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
Cut out circles of dough:

Cut out circles very close together, using a 3-inch cutter or glass. Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.
Boil water:

Bring a large pot of salted water to a boil.
Fill pierogi:

Place a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons) filling in center of each dough circle.
Form pierogi around filling:

Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
Cover filled pierogi:

Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling.
Make brown butter:

Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.
Cook pierogi:

Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more.
Drizzle with brown butter for serving:

Coat a platter with half the brown butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt.