I Made PERFECT Homemade Pierogi from Scratch – Better Than Store Bought?! 🥟

Ingredients

• 4 cups All-Purpose Flour (for dough, sifted)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 cup Sour Cream (divided between dough and filling)
• 0.5 cup Unsalted Butter (melted; used in dough and filling)
• 2 large Eggs (scrambled into dough; one optional egg in filling)
• 0.25 cup Water (add more as needed to achieve smooth dough)
• 7 medium Potatoes (peeled, diced, boiled for filling)
• 4 slices Bacon (smoked, cooked and chopped)
• 1 cup Cottage Cheese (adds creaminess to filling)
• 1 cup Mozzarella Cheese (shredded; pizza mozzarella works well)
• 3 stalks Green Onions (chopped; adds fresh bite)

Instructions

1. Make the Dough

   In a large mixing bowl combine 4 cups flour and 1 tsp salt. Add 0.5 cup sour cream, 0.5 cup melted butter, 2 scrambled eggs, and 0.25 cup water. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface, adding water a tablespoon at a time, until the dough is smooth and elastic.

   Time: PT15M

2. Rest the Dough

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and set aside while you prepare the filling.

   Time: PT5M

3. Boil the Potatoes

   Dice the 7 medium potatoes into uniform 1‑inch cubes, place them in a pot of cold salted water, bring to a boil, and cook until fork‑tender, about 15‑20 minutes. Drain well.

   Time: PT20M

   Temperature: 212°F

4. Prepare the Filling

   Return the drained potatoes to a bowl and mash. Stir in 1 tbsp melted butter, 2 tbsp sour cream, 1 optional egg, 1 cup cottage cheese, 1 cup shredded mozzarella, chopped bacon, and chopped green onions. Season with salt and pepper to taste and mix until creamy.

   Time: PT10M

5. Roll Out the Dough

   Divide the rested dough into 4 equal portions. On a clean countertop (marble works well) roll each portion into a thin sheet about 1/8‑inch thick. No need to flour heavily if the surface is cool.

   Time: PT15M

6. Cut Dough Circles

   Using a round cutter (about 3‑inch diameter) or a cup rim, cut circles from the rolled dough. Gather scraps, re‑roll, and cut more until all dough is used.

   Time: PT5M

7. Fill and Seal Perogies

   Place a heaping teaspoon of filling in the center of each dough circle. Fold the circle in half to form a half‑moon and press the edges together. Seal by crimping with a fork or brushing edges with a little beaten egg before pinching.

   Time: PT15M

8. Cook the Perogies

   Bring a large pot of salted water to a rolling boil. Add perogies in batches; they are done when they float to the surface, about 3‑5 minutes. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: 212°F

9. Freeze for Later Use (Optional)

   Arrange uncooked perogies on a baking sheet lined with parchment and freeze until solid, about 30 minutes. Transfer to freezer bags for storage up to 3 months. Cook from frozen, adding an extra minute to boiling time.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g