Homemade Pierogi Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
24 Pierogi
Ingredients
  • 2 cups all-purpose flour
  • 1 egg
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • ¾ cup water, divided
  • 1 cup mashed potato
  • ¼ cup chopped chives, plus more for serving
  • ½ tablespoon black pepper
  • 1 yellow onion, thinly sliced
  • 2 tablespoons butter
  • ½ tablespoon sugar
  • sour cream, for serving
  • sauerkraut, for serving
Directions
  1. Sift the flour into a large bowl and add egg, 2 tablespoons olive oil, and 1 teaspoon salt and use a wooden spoon to combine until clumpy. Add in ½ cup water a splash at a time until dough forms, then combine with hands into a ball. Transfer to a floured work surface.
  2. Knead the dough until smooth, about 5 minutes. Form it into a ball and cover it with plastic wrap. Let dough rest for 30 minutes at room temperature.
  3. Meanwhile, melt butter in a small skillet over low heat. Add sliced onions and sugar and cook over low heat until caramelized, about 30 minutes.
  4. While the dough is resting and the onions are caramelizing, combine mashed potato, chives, 1 teaspoon salt and black pepper in a small bowl. Set aside.
  5. Once the dough has rested, cut it into sections and roll it into thin sheets. The dough should be the thickness of a penny.
  6. Using a biscuit cutter or circular cookie cutter, cut 2 to 3-inch circles in the dough. Spoon a teaspoon of mashed potato into the center of each dough circle, then brush water on one half of the circle perimeter and press the sides together to form a crescent shape. Repeat until all the dough is used, storing the pierogi in the refrigerator while you work to avoid sticking.
  7. When ready to cook, heat a skillet over medium heat. Add a thin layer of oil and the pierogis, working in batches as needed. As the pierogis begin to cook, add 2 tablespoons of water to the skillet and cover to steam. Steam until water is evaporated, then remove the lid and cook until browned on each side.
  8. Remove from the heat and serve with onions, sour cream, and sauerkraut. Top with chopped chives as desired.