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Dill & Cheddar Pierogis Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/dill-and-cheddar-pierogis-recipe/