Dill & Cheddar Pierogis Recipe

Introduction

Dill & Cheddar Pierogis are a delightful twist on a classic comfort food, combining creamy potato filling with sharp cheddar and fresh dill. These tender dumplings make a satisfying meal or appetizer that’s perfect for any occasion.

Ingredients

• 1 medium russet potato (about ½ lb.), peeled
• Kosher salt
• 1 tbsp. butter
• 1 medium yellow onion, finely chopped
• Freshly ground black pepper
• 2 tbsp. sour cream
• ½ cup shredded white cheddar
• 4 tsp. finely chopped fresh dill
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1½ tsp. kosher salt
• ½ cup water
• 3 tbsp. butter
• 1 large egg, beaten
• 1 tbsp. finely chopped fresh dill
• Dill (for garnish)
• Sour cream (for serving)
• Applesauce (for serving)
• Butter, if frying

Instructions

1. Step 1: For the filling, place the peeled potato in a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt and bring to a boil over medium heat. Cover with the lid slightly ajar and cook until the potato is fork-tender, about 25 minutes.
2. Step 2: While the potato cooks, melt 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes. Remove from heat and set aside.
3. Step 3: Drain the cooked potato and mash it in a medium bowl. Stir in half of the caramelized onions and all the sour cream. Fold in the shredded cheddar and 4 teaspoons of dill. Season with salt and pepper to taste, then let the filling cool.
4. Step 4: To make the dough, whisk together the flour and 1½ teaspoons kosher salt in a large bowl. In a small saucepan over medium heat, combine the water and 3 tablespoons butter, heating until the butter melts, about 3 minutes.
5. Step 5: Gradually pour the warm water and butter mixture into the flour, stirring constantly with a fork or wooden spoon. Once combined, stir in the beaten egg and 1 tablespoon chopped dill until the dough forms a soft, slightly sticky mass. Turn the dough onto a floured surface and knead until smooth, about 5 to 7 minutes. Cover with plastic wrap and let rest at room temperature for 30 minutes.
6. Step 6: Divide the dough in half. Return one half to the bowl and cover. Lightly flour a clean surface and a baking sheet. Roll out the dough half to about 1/8-inch thickness. Use a 3-inch round cutter or glass to cut circles.
7. Step 7: Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-circle and pinch the edges to seal, making sure no filling escapes. Pinch the dough at the sides to secure. Transfer sealed pierogis to the baking sheet and cover with a clean kitchen towel. Repeat with the remaining dough and filling.
8. Step 8: Bring a large pot of salted water to a boil. Carefully add pierogis in batches, cooking until they float to the surface, about 2 minutes, then boil for an additional 2 to 3 minutes until puffed. Remove with a slotted spoon and drain.
9. Step 9: Garnish pierogis with fresh dill and the remaining caramelized onions. Serve warm with sour cream and applesauce on the side.
10. Step 10 (optional): To fry, melt 1 tablespoon butter in a large skillet over medium heat. Add boiled pierogis in a single layer and cook until golden and crisp on both sides, about 4 minutes total. Serve immediately.

Tips & Variations

• For a richer flavor, sauté the onions in bacon fat instead of butter.
• Add a pinch of smoked paprika to the filling for a subtle smoky note.
• Use a fork to crimp edges instead of pinching for a decorative seal.
• Frozen pierogis can be cooked straight from the freezer; just add a couple more minutes to the boiling time.

Storage

Store uncooked pierogis in a single layer on a baking sheet in the freezer until firm, then transfer to a freezer bag; keep for up to 2 months. Cooked pierogis can be refrigerated in an airtight container for up to 3 days. Reheat boiled pierogis by frying in butter or steaming until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated, wrapped tightly in plastic wrap, for up to 24 hours before rolling and filling.

What should I do if the dough is too sticky?

Add a little more flour, a tablespoon at a time, while kneading until the dough is soft but not sticky. Be careful not to add too much flour to keep the dough tender.

Dill & Cheddar Pierogis Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

Delight in these homemade Dill & Cheddar Pierogis, featuring a creamy potato and cheese filling enhanced with fresh dill and caramelized onions, all wrapped in tender dough. Boiled to perfection and optionally pan-fried for a golden crust, these pierogis are served with sour cream and applesauce for a comforting Eastern European-inspired meal.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 24 pierogis 1x
• Category: Dinner, Appetizer
• Method: Boiling with Optional Pan Frying
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 medium russet potato (about ½ lb.), peeled
• Kosher salt
• 1 tbsp. butter
• 1 medium yellow onion, finely chopped
• Freshly ground black pepper
• 2 tbsp. sour cream
• ½ cup shredded white cheddar
• 4 tsp. finely chopped fresh dill

Dough

• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1½ tsp. kosher salt
• ½ cup water
• 3 tbsp. butter
• 1 large egg, beaten
• 1 tbsp. finely chopped fresh dill

For Serving and Frying

• Dill (for garnish)
• Sour cream
• Applesauce
• Butter, if frying

Instructions

1. Prepare the Filling: Place the peeled potato in a medium pot, cover with at least 2 inches of water, and add 2 teaspoons of kosher salt. Bring to a boil over medium heat, cover with the lid slightly ajar, and cook until the potato is fork-tender, about 25 minutes.
2. Caramelize the Onions: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onions are softened and lightly golden, about 10 to 12 minutes. Remove from heat and set aside.
3. Mash and Mix Filling: Drain the cooked potato and mash it in a medium bowl. Stir in half of the caramelized onions and all of the sour cream. Fold in the shredded cheddar cheese and 4 teaspoons of chopped dill. Season to taste with salt and pepper. Allow the filling to cool completely.
4. Prepare Dough Mixture: In a large bowl, whisk together the flour and 1½ teaspoons of kosher salt. In a small saucepan over medium heat, combine ½ cup water and 3 tablespoons butter, heating until the butter melts, about 3 minutes.
5. Make the Dough: Gradually pour the warm water and butter mixture into the flour mixture, stirring constantly with a fork or wooden spoon until incorporated. Add the beaten egg and 1 tablespoon fresh dill and mix thoroughly. Turn the dough onto a lightly floured surface and knead until soft and smooth, about 5 to 7 minutes. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
6. Roll and Cut Dough: Divide the dough in half. Cover one half with plastic wrap and set aside. Roll the other half onto a lightly floured surface until it is about 1/8 inch thick. Using a 3-inch round cookie cutter or glass, cut out circles.
7. Fill and Seal Pierogis: Place about 1 tablespoon of filling in the center of each dough circle. Fold the circle in half to form a half-moon shape and pinch the edges together above the filling to seal. Then pinch along the sides to ensure a good seal, taking care not to trap filling between the dough layers. Place the sealed pierogis on a lightly floured baking sheet and cover with a clean kitchen towel. Repeat with the remaining dough and filling.
8. Cook Pierogis: Bring a large pot of salted water to a boil. Add the pierogis, ensuring they don’t crowd the pot, and cook until they begin to float, about 2 minutes. Continue boiling for 2 to 3 more minutes until they puff slightly. Remove pierogis with a slotted spoon and transfer to a plate to drain.
9. Serve or Fry: Garnish pierogis with remaining caramelized onions and fresh dill. Serve warm with sour cream and applesauce. Optionally, melt 1 tablespoon butter in a skillet over medium heat, add boiled pierogis in a single layer, and fry until golden brown on both sides, about 4 minutes total.

Notes

• Be sure to cool the filling before assembling pierogis to prevent dough from becoming too soft.
• If dough sticks while rolling, lightly dust the surface and rolling pin with flour.
• Pierogis can be frozen before boiling; freeze on a tray then transfer to a bag. Boil from frozen, adding an extra minute or two to cooking time.
• For a richer flavor, use sour cream with at least 18% fat content in the filling.
• Use fresh dill generously for a bright, authentic flavor.

Keywords: Dill pierogis, Cheddar pierogis, Potato pierogis, Eastern European dumplings, homemade pierogis, caramelized onion pierogis