RECIPE: Pierogies

Mary Berg Chef and Owner of Delish! catering and events shares the trick to making Pierogies and how you can take some classes from her!

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Prep: 50 min
Cook: 20 min

For Dough-
2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
For Filling-
3 large potatoes
8 ounces (yum! maybe more!) Aged White Cheddar Cheese (Shredded)
TT Kosher Salt & Fresh Cracked Black Pepper

Unsalted Butter
1 Onion Julienned
TT Kosher Salt & Fresh Cracked Black Pepper

Mix flour, water, egg and salt together. Knead on a lightly floured surface until smooth. Cover dough and let rest for 30 minutes.
Boil potatoes until soft. Drain well. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together and salt and pepper to taste.
Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon (or as MUCH as you can fit!) of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain well and pain fry over moderate heat in butter a few minutes until golden brown and heated through. Lightly caramelized onions may be added to the butter, if desired. Salt and pepper, to taste.
Pierogies are fantastic eaten as a small plate with fresh herbs sprinkled on top or are a perfect side to accompany chicken, pork or beef as an entrée.

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