Pierogi dough sour cream

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Packed with tasty fillings, these Polish dumplings are pierogi dough sour cream’t-get-enough treats. But there are some tricks to making homemade pierogi—we’ll show you how to do it right.

With a last name like Kaminski, you can bet Polish foods are in regular rotation at my house. These filled dumplings are Poland’s signature dish and for good reason. Delicious, buttery and stuffed with some favorite ingredients, you’ll definitely want to make these dumplings for yourself. But there are a few tricks for making a good pierogi. I’ll walk you through the basics of making a classic potato and cheese pierogi. They take a little bit of preparation, but once you get that first cheesy, potato-packed bite, you’ll know it was worth it. I love pierogi not only because they’re delicious, but because they use plenty of pantry staples.

Even when my cupboards look a little bare, I can whip up a batch with this recipe. Here’s what you need to make pierogi at home. Editor’s tip: I like to amp up the flavor of this recipe and toss in a half cup of shredded cheddar. It’s not strictly traditional, but it’s tasty!

Step 1: Make the Pierogi Dough In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time until it comes together. Then remove from the processor, cover and let the mix rest for 15 to 30 minutes. Then turn it out onto the countertop and knead until it comes together.

So to start, prep your potatoes like you would for mashed potatoes: wash, peel and quarter them. I like to use Yukon Golds because they cook up nice and tender, and they have a great smooth consistency once mashed. While the potatoes are simmering away, you can sautee your onions for the filling. Add them to a frying pan with the butter and cook until soft.

Step 3: Make the Filling When the potatoes are nice and soft, drain them and press through a potato ricer into a large mixing bowl. Then stir in the sauteed onions, cream cheese, salt and pepper until smooth. I’m a Wisconsinite—I can’t help myself! You can also feel free to add in other herbs and spices here as well. Chives or dill would taste great!

It’s a bit harder to come by, which is why our Test Kitchen suggests using cream cheese in this recipe. It’s a great substitute and gives these dumplings a creamy texture. With your dough formed, get ready to roll. This dough is fairly sticky, so make sure to flour your work surface well.