Homemade Pierogi
Before cooking
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Steps as written in the recipe card.
10 stepsTiming varies by step
Ingredient prep checklist
- Butter: 4 tablespoons (57g) butter, room temperature
- Potatoes: 1 cup (227g) mashed potatoes, warm
- Butter: 4 tablespoons (57g) butter, cold
- Shallots: 2 large (156g) shallots, diced; or one medium (156g) onion, sliced
- Herbs: chopped herbs, for garnishing; optional
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
References
This step uses
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon table salt
- 1 large egg
Full ingredient reference
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon table salt
- 1 large egg
- 1/2 cup (113g) sour cream
- 4 tablespoons (57g) butter, room temperature
room temperature
- 1 cup (227g) mashed potatoes, warm
warm
- 1 cup (113g) sharp cheddar cheese, shredded
shredded
- 4 tablespoons (57g) butter, cold
cold
- 2 large (156g) shallots, diced; or one medium (156g) onion, sliced
diced; or one medium (156g) onion, sliced
- chopped herbs, for garnishing; optional
for garnishing; optional