Appetizer: United States – Ohio (Great Lakes United States) – Pierogi

Serving Size: 6

Approximate Time

Prep 45 min

Cook 20 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (3 g) fine salt, for dough
- 1 large egg
- 1/2 cup (120 ml) sour cream
- 1/4 cup (56 g) unsalted butter, melted
- 1–2 tbsp (15–30 ml) warm water, if needed
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 2 tbsp (28 g) unsalted butter, for mashing
- 1 tsp (6 g) kosher salt, for filling
- 1/2 tsp (1 g) black pepper
- 8 oz (225 g) sharp cheddar cheese, finely shredded
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter, for frying
- 2 medium yellow onions, about 12 oz (340 g), thinly sliced
- 1 cup (240 ml) sour cream, for serving
- 2 tbsp (8 g) fresh chives, chopped (optional)
- 4 slices bacon, cooked and crumbled, approx. 2.8 oz (80 g) (optional)

Instructions

Short Description:
Handmade boiled-and-pan-fried dumplings filled with a creamy mashed potato and cheddar filling, finished with caramelized onions and served with sour cream. A classic Ohio take on Eastern European pierogi, often offered as a starter or snack.

Regional Notes:
This Ohio variation centers on a potato-and-cheese filling (commonly cheddar), reflecting local dairy and potato usage; it is typically served with sour cream and sautéed onions and sometimes finished with bacon or served alongside sauerkraut or meat in other local households. The texture is tender boiled dough pan-fried for a lightly crisp exterior—common in Midwest American adaptations.

1. Make the dough: In a large bowl whisk the 2 1/2 cups (312 g) flour with 1/2 tsp (3 g) salt. Add the egg, 1/2 cup (120 ml) sour cream, and 1/4 cup (56 g) melted butter; stir until a shaggy dough forms. If dough is too dry, add 1–2 tbsp (15–30 ml) warm water. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover with plastic wrap or a bowl and let rest 20–30 minutes.
2. Cook potatoes: Place potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15–20 minutes. Drain thoroughly.
3. Prepare filling: Return drained potatoes to the pot or a bowl; mash with 2 tbsp (28 g) butter, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper until smooth. Stir in the 8 oz (225 g) shredded cheddar until evenly combined. Taste and adjust seasoning. Let the filling cool to room temperature.
4. Roll and cut dough: On a floured surface roll the rested dough to roughly 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter (or a glass) to cut circles; re-roll scraps as needed. You should get about 24 rounds (approx. 4 per person).
5. Fill and seal: Place about 1 to 1 1/2 tsp (5–8 g) of cooled potato-cheese filling in the center of each round. Fold the dough over to form a half-moon and press the edges together, sealing firmly; crimp with a fork or pinch with your fingers to prevent leaks.
6. Boil pierogi: Bring a large pot of salted water to a rolling boil. Working in batches, gently add pierogi to the boiling water. When they float to the surface, cook 1–2 minutes more to ensure the filling is hot. Remove with a slotted spoon and transfer to a tray; repeat with remaining pierogi.
7. Caramelize onions (and bacon, if using): While boiling, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden and caramelized, about 12–15 minutes. If using bacon, add crumbled cooked bacon to the onions in the last 2 minutes to warm through.
8. Pan-fry pierogi: In the same skillet (add a touch more butter or oil if needed), arrange boiled pierogi in a single layer and pan-fry over medium-high heat until bottoms are golden and crisp, about 2–3 minutes per side. Work in batches to avoid overcrowding; transfer to a warm platter and keep loosely covered.
9. Serve: Spoon caramelized onions (and bacon, if used) over the pierogi. Serve with 1 cup (240 ml) sour cream on the side and sprinkle with 2 tbsp (8 g) chopped chives if desired.