Pierogi Dough with Sour Cream
Pierogi Dough with Sour Cream is the best way to go when it comes to making homemade pierogies! It produces a soft dough that is easy to work with and delicate. This pierogi dough recipe is filled with mashed potatoes and cheese for a heartwarming comfort food everyone will love!
This recipe is a great way to use up some of your leftover Homemade Mashed Potatoes! My Shepherd’s Pie recipe is another great way to use up some leftover mashed potatoes. While not using leftovers, my Twice Baked Potatoes is another deliciously cheesy potato and sour cream recipe you will love!
Why This Recipe Works
- Easy pierogi dough. I love the dough in this pierogi recipe with sour cream. So many pierogi dough recipes can be so complicated and hard to work with. This pierogi dough with sour cream is easy to work with, a tender dough, and produces the best pierogis you’ll ever taste!
- Delicious filling. The mashed potatoes and cheese is the most traditional filling for Polish pierogi and I can see why! It is a classic and delicious filling that makes these pierogi the ultimate comfort food.
- All Purpose Flour: Just regular flour works great here!
- Egg: The egg is important because it will hold the dough together.
- Sour Cream: The sour cream will help create a soft and tender pierogi texture and a delicious flavor.
- Mashed Potatoes: You want the potatoes to be warm so it melts the cheese for the filling. Also, you can use homemade mashed potatoes or an instant mashed potatoes.
- Cheddar Cheese: Feel free to mix it up with the cheeses! You can use straight cheddar cheese, or Colby Jack cheese (which I did) or a combination of a few cheeses including Monterey Jack or pepper jack.
- Make the pierogi dough with sour cream. Mix the flour and salt in a large mixing bowl. Add the egg and stir until combined. Work in the butter and sour cream until the dough forms a rough and slightly sticky ball. Knead the sour cream pierogi dough until smooth, less sticky and moist. Form into a ball, cover, and chill for 30-60 minutes.
- Make the pierogi cheese filling. Combine warm mashed potatoes, cheddar cheese, salt, and pepper in a medium bowl. Stir until the cheese melts.
- Cut the pierogi. Roll half the dough out on a floured surface to 1/8-inch thick. Use a 2-3 inch round cutter (a round cookie cutter or a big glass or cup) and cut out circles of dough. Repeat with the other half of the dough.
- Fill the pierogi. Place 2-3 teaspoons of filling on each dough round. Lightly wet your fingers with water and wet the edge of half of the circle. Fold to create a pocket (like a half-moon shape). Pinch the edges to seal along the wet part. Using the tines of a fork, press into the edge to create a stronger seal.
- Boil the pierogi. Bring a large pot of water to a boil. Add 1-2 tablespoons of salt. Once boiling, reduce to a simmer. Add 6-8 pierogi to the water. Once the pierogi float, they are done. Remove using a slotted spoon and place on a lightly buttered plate so they don’t stick.
- Brown the pierogi in a skillet. Melt a few tablespoons of butter in a large skillet. Place the pierogi in the skillet and cook on either side until golden brown and slightly crispy. Serve your homemade pierogies with sour cream and fresh chives!
It will take a while for the dough to come together, but don’t worry, keep working with it. If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour.
I’ve made a few cheese pierogi recipes that use farmers cheese in the filling; feel free to add a few tablespoons of it to this recipe if you’d like. I don’t love farmers cheese, and in my opinion, it doesn’t do much for the filling. I’ve also heard of people adding ricotta to their pierogies. So, I’ll say it again, there are endless possibilities!
I cheated on the potatoes. I used Idahoan pre-packaged instant mashed potatoes. They’re easy, it takes 4 minutes to make them and they taste really good. However, if you have leftover mashed potatoes, this is the perfect recipe to use them in!
If you use homemade mashed potatoes, you might want to add more than just 1/4 tsp of salt that’s called for in the recipe.
Don’t overcrowd the pot and remember to stir occasionally so that the pierogi don’t stick together.
You can get creative as you make pierogies; try filling them with the mashed potatoes and cheese for your first go-around and then the second time you make them opt for more unique savory fillings like bacon and cheese, sweet potatoes, or a broccoli and cheese mixture. The different fillings options are endless!
Make Ahead, Storing, and Freezing
Wrap the dough in plastic wrap and place in the fridge for 30-60 minutes. The pierogi dough should be used within 1-3 hours of making it. While the dough is chilling you can make the filling.
You can place the uncooked pierogis on a wax paper lined plate or baking sheet, cover with plastic wrap, and refrigerate until ready to use.You can also freeze the uncooked pierogi. Place on a baking sheet and freeze for 2 hours or until firm. Transfer the frozen pierogies to a ziplock back and freeze for up to 3 months. Remove and cook from frozen.
Pierogi are Polish dumplings traditionally filled with mashed potatoes and a cheese mixture (which is what I’m doing with this recipe). They’re commonly served with caramelized onions, sour cream, apple sauce, and/or sauerkraut. Pierogi are a Polish food that is often enjoyed and are typically served for Christmas Eve dinner!
Unfortunately, no. Pierogi dough should be used within 1-3 hours of making it.
Yes. Make the filling 1-3 days in advance and then store it in the refrigerator in an airtight container. Remove from the fridge and warm the mashed potato mixture, continue by filling each pierogi.
Sour cream is my favorite! You can serve them with sauerkraut, caramelized onions and thyme, green onions, mushrooms and bacon, or applesauce.
More Recipes Using Potatoes
Homemade Pierogi Dough with Sour Cream
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter - room temperature
- 1 cup mashed potatoes - warm
- 1 cup grated cheddar cheese
- 1/4 teaspoon salt
- pinch black pepper
- In a large bowl mix the flour and salt. Add the egg and stir to combine. (it won’t be much of a dough at this stage.)
- Work in the softened butter and sour cream until the dough comes together in a rough, but slightly sticky ball.
- Using just your fingertips, knead the dough until it is smooth, less sticky, but still and quite moist. Form the dough into a round ball and cover in plastic wrap. Refrigerate for 30-60 minutes.
- While the dough is chilling combine the warm mashed potatoes, cheddar cheese, salt, and black pepper in a medium size bowl. Stir and mash until the cheese is melted and the filling is evenly combined.
Fill the Pierogi
- Roll half of the dough into 1/8” thickness. Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the other half of the dough.
- Place 2-3 teaspoons of filling on each round of dough (more or less depending on the size of circle cutter you used.) Lightly wet your finger with water and wet the edge of half of the dough. Fold the dough over to create a pocket around the filling. Pinch the edges to seal, and then use the tines of a fork to create a stronger seal.
- You have three options here: you can freeze the perogi (for up to 4 weeks), refrigerate overnight, or cook them right away.
Cook the Pierogi
- Bring a large pot of water to boil. Once boiling add 1-2 tablespoons of salt to the water. Reduce heat to a simmer.
- Place 6-8 pierogi in the simmering water. Once the pierogi float to the top, they are done.
- Place the pierogi on a lightly buttered plate (so that they don’t stick).
- In a skillet over medium to medium-low heat melt a few tablespoons of butter. Transfer the drained pierogi to the skillet and cook until browned and the edges crisped. Serve hot with a dollop of sour cream and a sprinkling of fresh chives.
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