• 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup warm water (approximately)

Classic Potato and Cheese Filling:

  • 1 pound russet potatoes, peeled and quartered
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste


Make the Dough:

  1. In a large bowl, mix flour and salt.
  2. In a separate bowl, whisk together the egg and warm water.
  3. Create a well in the dry ingredients and pour the wet ingredients in. Stir until a shaggy dough forms.
  4. Knead for 5-8 minutes on a lightly floured surface until smooth and elastic.
  5. Wrap dough in plastic and rest for 30 minutes at room temperature.

Potato and Cheese Filling:

  1. Boil potatoes until fork-tender. Drain and mash.
  2. Melt butter in a pan and add to mashed potatoes.
  3. Stir in cheddar cheese until melted. Season with salt and pepper.

Assemble and Cook Pierogi:

  1. Divide the dough in half. Roll one half to 1/8-inch thickness on a floured surface.
  2. Cut dough into circles (2-3 inches diameter) using a cookie cutter or glass.
  3. Place a spoonful of filling in the center of each dough circle.
  4. Fold the dough over, forming a semi-circle. Pinch the edges tightly to seal.
  5. Repeat with the remaining dough and filling.
  6. Bring a large pot of salted water to a boil. Cook pierogi in batches until they float (about 2-4 minutes).
  7. For extra indulgence: Pan-fry the boiled pierogi in butter until golden brown.

Serve hot with toppings like:

  • Sautéed onions
  • Sour cream
  • Crispy bacon bites

Also Read


  • Don’t overwork the dough, or it will become tough.
  • You can adjust the amount of water in the dough for desired softness.
  • Experiment with various fillings!
  • Leftover pierogi freeze well.

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