Homemade Pittsburgh Pierogies With Sour Cream Recipe

I’m trying a Perogies Recipe to recreate potato and cheese dumplings from scratch, and the one unexpected trick I found makes them foolproof.

Ever since I tried pierogies once, I can’t stop thinking about making my own Homemade Pittsburgh Pierogies With Sour Cream. This Perogies Recipe hooked me with one bite, and I kept wondering how mashed russet potatoes and a tangy scoop of sour cream would play together when I finally make them myself.

I picture slightly chewy dough giving way to creamy filling, then that cool sour cream on top, maybe sprinkled with something green. I know i’ll fumble a few, but curiosity wins.

If you like honest, kind of rustic food, this is the recipe that made me try.

Ingredients

• Russet potatoes give starchy carbs and potassium, creamy texture, not very high in protein.
• All purpose flour adds carbs and structure, little fiber or nutrients, makes dough chewy.
• Sour cream brings tang and creaminess, adds fat and some protein, makes filling richer.
• Sharp cheddar gives savory salty flavor, calcium and protein, melts into gooey filling.
• Cream cheese adds tangy creaminess, extra fat, smooth mouthfeel, helps bind the filling.
• Yellow onion when fried gives sweetness and savory depth, small fiber and antioxidants.
• Butter adds richness and browning, lots of saturated fat so use it wisely.

Ingredient Quantities

• 2 cups (250 g) all-purpose flour, plus extra for dusting
• 1 tsp fine salt
• 1 large egg
• 1/2 cup (120 g) sour cream
• 2 tbsp unsalted butter, melted
• 1 1/2 lb (700 g) russet potatoes, about 3 medium
• 1 cup (115 g) sharp cheddar cheese, grated
• 2 oz (60 g) cream cheese or farmer’s cheese, softened
• 2 tbsp unsalted butter for the filling
• 1/4 tsp black pepper
• 1 tsp kosher salt for the filling (adjust to taste)
• 1 medium yellow onion, for frying and topping (optional but classic)
• 2–3 tbsp vegetable oil or neutral oil for frying
• 2–3 tbsp unsalted butter for pan frying after boiling
• 1 cup sour cream, for serving
• 2 tbsp chopped fresh chives or green onions, for garnish (optional)
• Salt for the boiling water

How to Make this

1. Make the dough: mix 2 cups (250 g) all purpose flour and 1 tsp fine salt in a bowl, whisk; add 1 large egg, 1/2 cup (120 g) sour cream and 2 tbsp melted unsalted butter, stir until a shaggy dough forms, turn onto a floured surface and knead 5 to 7 minutes until smooth and not sticky, dust with extra flour if needed, cover with a towel and let rest 20 to 30 minutes.

2. Cook the potatoes: peel and cut 1 1/2 lb (700 g) russets into chunks, place in a pot, cover with cold water, add a big pinch of salt and boil until tender, drain very well and mash or rice until fluffy so there is no excess water.

3. Make the filling: while potatoes are hot stir in 2 tbsp unsalted butter for the filling, 2 oz (60 g) softened cream cheese or farmer’s cheese, 1 cup (115 g) grated sharp cheddar, 1 tsp kosher salt (adjust to taste) and 1/4 tsp black pepper, taste and tweak; try not to overwork the mash or it gets gluey.

4. Fry the onion: thinly slice 1 medium yellow onion, heat 2 to 3 tbsp vegetable or neutral oil in a skillet over medium low, cook the onions slowly until golden and soft about 15 to 20 minutes, set most aside for topping but you can fold a few tablespoons into the filling if you want extra onion flavor.

5. Roll and cut the dough: on a lightly floured surface roll the dough to about 1/8 inch thickness, use a round cutter or a cup about 3 inches wide to cut circles, keep rounds covered so they don’t dry out.

6. Fill and seal: put about 1 to 2 tablespoons of potato cheese filling in the center of each round, wet the edge with a little water, fold and press to seal, crimp with your fingers or a fork to close; don’t overfill or they will burst while cooking.

7. Boil then brown: bring a large pot of salted water to a rolling boil, add pierogies in batches, stir so they don’t stick, once they float let them cook 2 to 3 more minutes, remove with a slotted spoon to drain; heat 2 to 3 tbsp unsalted butter in a skillet and pan fry the drained pierogies until golden and slightly crisp on both sides about 3 to 4 minutes per side, toss in some of the fried onions near the end if you like.

8. Serve and garnish: plate with 1 cup sour cream for serving, spoon the remaining fried onions on top and sprinkle 2 tbsp chopped fresh chives or green onions, they taste best warm; leftover pierogies can be frozen on a tray then bagged before boiling for easy future meals.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or fork
4. Rolling pin (or a wine bottle in a pinch)
5. 3 inch round cutter or cup
6. Large pot for boiling potatoes and pierogies
7. Colander and slotted spoon
8. Potato ricer or masher
9. Large skillet plus spatula or tongs

FAQ

Homemade Pittsburgh Pierogies With Sour Cream Recipe Substitutions and Variations

• All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier dough, it will be slightly denser so you might add a splash more sour cream or water. Or use a gluten-free 1:1 blend, add 1/2 tsp xanthan gum if the mix doesnt already contain it.
• Sour cream (in dough or for serving): use full-fat Greek yogurt 1:1, same tang and creaminess, if its too thin strain in cheesecloth for 30 minutes before using.
• Russet potatoes: Yukon Golds are an easy swap, they give a creamier silkier filling and hold together well. Sweet potatoes also work but they change the flavor and may need less salt.
• Cream cheese / sharp cheddar: no cream cheese Use farmer’s cheese or well-drained ricotta for the filling, for the cheddar try Colby or Monterey Jack for milder melt or smoked gouda for a deeper flavor.

Pro Tips

– Make the potatoes truly dry and light: right after draining, mash or rice while still hot and spread them on the warm pot for a minute to steam off extra moisture. If they seem wet, fold in a tablespoon or two of flour or a pinch of potato starch so the filling wont be gummy. Taste and season while the potatoes are hot so the salt and pepper blend in.

– Don’t overwork the dough or youll end up with tough pierogies. Knead just until smooth, let it rest covered for 20 to 30 minutes, then roll thin. Keep any cut rounds covered with a damp cloth while you work so they dont dry out and crack.

– Seal them right and test one first: wet the edges, press firmly and crimp, push out any extra air. Cook one or two before you boil the whole batch to check seasoning and sealing. If filling leaks, make the next batch smaller or chill the filled rounds on a tray for 10–15 minutes before boiling so they hold their shape.

– For best finish and storage: after boiling let them drain well and pat slightly dry before frying in butter and a little oil so the butter wont burn. Fry over medium heat until golden. To freeze, lay boiled or raw filled pierogies on a tray in a single layer, flash-freeze, then bag them. Cook from frozen by adding a minute or two to the boil time, then pan fry.