Did you know Colorado has a sizable Polish population, spread out across the state? It’s no wonder you can find delicious pierogies in nearly every corner of the state. From Mama’s Pierogi in Glenwood Springs to Pierogies Factory in Arvada, the humble dumpling is finally getting the fame it deserves.
This recipe embraces the best of Colorado’s bounty, while staying true to the traditional flavors native to Poland. The rich, earthy taste of local russet potatoes, the sharp tang of cheddar cheese, and the sweet, subtle flavor of onions are nestled in a tender, handmade dough. With its blend of rustic ingredients, this traditional Eastern European comfort food recipe celebrates the spirit of Colorado’s San Luis Valley, where potatoes are king.
Pierogies provide a fun and easy cooking experience for families—simple enough for everyone to participate, and satisfying to prepare. Whether you boil them for a soft, tender bite or pan-fry them to achieve a crispy, golden exterior, pierogies are sure to be crowd-pleasers. For an extra touch, top with sour cream, sautéed onions, or crispy bacon bits—perfect for any occasion!
To get an authentic taste of Colorado, head to your local farmers market and meet the passionate farmers and ranchers who grow the ingredients behind this dish. You can also explore the Farm Fresh Directory, available in English and Spanish, or visit Colorado Proud online to discover more local products near you.
Whether you’re enjoying these pierogies as a family meal or serving them at a gathering, the quality and freshness of Colorado’s harvest shine through in every bite.
Shared by Colorado San Luis Valley Potatoes
Yield: 30 pierogies | Prep Time: 1.5 hours (excluding resting/chilling times) | Cook Time: 20 minutes
Ingredients
- 1/3 cups all-purpose flour
- 3 heaping tablespoons of sour cream
- 3/4 cup hot water
- 1 whole egg
- 1 lb. russet potatoes, peeled, quartered and rinsed
- 1 cup sharp cheddar cheese, grated
- 1 yellow onion, finely chopped
- 1 cup butter
- Salt and pepper to taste
- Optional Toppings: Sour cream, crispy bacon, green onions
Directions
Make the Dough
- Combine the flour, sour cream, hot water, and egg in the stand mixer bowl. Mix using the dough hook for 10 minutes until the dough is smooth and soft. If you don’t have a stand mixer, knead the dough by hand for about 10 minutes.
- When a soft, smooth ball has formed, wrap it tightly in plastic and rest for 1 hour in the refrigerator.
Make the Filling
- Place the quartered potatoes in a pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil, then reduce the heat and let the potatoes simmer until they are fork-tender (about 15 minutes).
- Once the potatoes are done, drain them and spread them out on a baking sheet to cool and allow any moisture to evaporate.
- In a separate pan, melt the butter over medium heat. Add the finely chopped onions and cook until they are soft and translucent (about 5 minutes). Do not let the onions brown. Keep the onions warm.
- Transfer the potatoes to a stand mixer fitted with the paddle attachment when cooled slightly. Beat the potatoes, melted butter, cooked onions, and grated cheddar cheese until smooth. Taste the mixture and adjust the seasoning with salt and pepper as needed.
- Allow the filling to cool completely in the refrigerator.
Form the Pierogies
- After the dough has rested, roll it out on a well-floured surface to about 1/8-inch thickness.
- Cut dough circles using a 3- to 4-inch round cutter (a glass works well).
- Place one tablespoon of the filling in the center of each dough round.
- Wet the edges of the dough with a bit of water, then fold the dough over the filling to create a half-moon shape.
- Press the edges firmly to seal the pierogi, ensuring no gaps.
- Repeat until all dough and filling are used up. To avoid pierogies sticking together, you can lightly dust them with extra flour.
- If you’re not cooking the pierogies immediately, cover them tightly with plastic wrap or a clean kitchen towel and refrigerate them. Alternatively, freeze them: Place the filled pierogies on a baking sheet in a single layer, freeze them individually, then transfer them to an airtight bag for long-term freezer storage.
Finish the Pierogies
- Bring a large pot of salted water to a boil.
- Drop the pierogies into the boiling water in batches (about 12 at a time). The pierogies will float to the top after 2–3 minutes. Let them cook for an additional 30 seconds, then remove them with a slotted spoon.
- If you prefer crispy pierogies, heat 3 tablespoons of butter in a skillet over medium heat. Fry the pierogies in batches until golden and crispy on both sides (about 3–4 minutes).
Serve
- Keep the cooked pierogies warm in a 170ºF oven or serve immediately.
- If desired, top with sour cream, crispy bacon, and green onions.
Notes:
- If you’re freezing the pierogies, cook them straight from the freezer—don’t thaw them first.
- You can customize the filling by adding herbs or swapping the cheddar cheese for farmer’s cheese if you prefer a milder flavor.
Pair this delightful dish with a refreshing glass of Sauvignon Blanc from the Storm Cellar, renowned for its crisp acidity and vibrant fruit notes that beautifully complement the flavors on your plate.
Consider indulging in Frankie’s Spicy Water if you’re in the mood for a non-alcoholic option. Their flagship flavor, strawberry jalapeño, offers a tantalizing blend of sweet and spicy, while their pineapple jalapeño brings a tropical twist that invigorates the palate.
