Recipe courtesy of Frank J Giampa
Show: Eat St.
Potato and Cheese Pierogis
1 hr 30 min
1 hr
15 min
15 min
8 servings
1 hr 30 min
1 hr
15 min
15 min
8 servings


Pierogi Dough:
  • 2 eggs
  • 1 egg yolk
  • 1/2 pint (1 cup) sour cream
  • 1 cup water
  • 6 cups flour
  • Salt
Potato and Cheese Filling:
  • 6 pounds Idaho potatoes
  • 2 large onions
  • 1/2 pound farmer's cheese
  • 7 egg yolks
  • Salt and freshly ground black pepper


For the dough: Mix the eggs, egg yolk, sour cream and 1/2 cup water together in a bowl.

In another bowl, combine the flour and 2 teaspoons salt. 

Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 cup water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture. 

Cover dough. Refrigerate for 15 minutes. 

For the filling: Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender.

Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises. 

Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper. 

Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness. 

Using a rim of a glass, cut out circles into the sheets of dough. 

Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons. 

Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes. 

Alternatively you could pan-fry your pierogis in clarified butter or canola oil. 

Eat and enjoy the pierogis!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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