Matt's Recipe Book


Prep timeabout 45 minutes
Cooking timeabout 30 minutes

Pierogis are a perfect comfort food. This recipe is for a basic pierogi dough stuffed with potato and cheese – first they are boiled, and then fried with some onions.


For the dough

  • 350g plain flour
  • 100ml milk
  • 2 eggs
  • 7g salt
  • 2 tsp vegetable oil

For the filling

  • 1000g potatoes
  • 20g butter
  • 100g mature cheddar, grated
  • 1 tbsp chopped chives

To serve

  • sour cream
  • thinly-sliced onion
  • butter


  1. Start by preparing the filling. Peel and chop the potatoes into 2cm cubes, then add to a pot of salted water. Bring to the boil and cook until they are tender – you should be able to break them apart with light pressure.
  2. Drain the potatoes and spread out on a cutting board. Mash with a fork, then sprinkle over the grated cheese, butter, and chives. Mix until combined, being careful not to over-mix. Set aside.
  3. Next prepare the dough. Add the flour to a large bowl, then mix the eggs and milk together until combined and pur on top. Add the oil and salt, then mix into a loose dough. Set aside for 10 minutes.
  4. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
  5. Roll the dough out until it's quite thin - about 3–4mm. Cut a series of small circles (about 5cm diameter) using whatever you have to hand – a cookie cutter, small bowl, or anything else. When you're done, combine the scraps, roll them out again, and keep cutting until you've used up all of the dough.
  6. Add a spoonful of the filling to each circle, then fold the dough over, flatten into a pierogi shape, and crimp the edges with a fork. Repeat until you've prepared all of the pierogis.
  7. Bring a large pot of salted water to the boil. Drop in a couple of pierogis at a time and allow them to cook. They will float to the top – once they start to float, leave them to cook for two minutes then remove them to a slotted spoon. Repeat until they're all done.
  8. You can refrigerate or freeze the pierogis at this stage. When ready to serve, place a large skillet over a medium heat with some butter and thinly-sliced onions. Cook for about 10 minutes until the onions and sticky and brown. Add the pierogis and turn occasionally until lightly browned, then serve with the onions and a generous dollop of sour cream.