Spelt pierogi with potato are soft dumplings made from a whole-grain spelt dough, filled with mashed potato and cheese, then boiled and pan-fried until golden. The dough stays tender because spelt has less gluten than regular flour, so it rolls out easily and holds its shape once boiled.
This version keeps the filling simple: potato, cheddar, and a little sautéed onion. You can prepare the dough and filling a day ahead, then assemble and cook when you’re ready to eat.
The pierogi go into simmering water first, then finish in a hot skillet with butter and onion. That second step gives them a crisp edge without drying out the inside.
One thing to watch: if the dough is rolled too thin, the pierogi can split open in the boiling water. Roll it to about 2 mm and you’ll get a sturdy wrapper that still stays soft to bite.
Why You’ll Love This Recipe
- Whole-grain spelt dough stays soft, not gummy
- Filling comes together from pantry staples
- Freezes well for quick weeknight meals
- Pan-fried finish adds a crisp edge
Ingredient Notes
- Spelt flour: Gives a nuttier flavor and lighter chew than all-purpose flour. Whole grain or light spelt both work here.
- Potatoes: Starchy potatoes like Yukon Gold mash smoother than waxy varieties and hold the filling together better.
- Cheddar cheese: Sub farmer’s cheese or twarog for a more traditional Eastern European filling.
- Egg: Helps bind the dough and keep it pliable. You can omit it and add 1-2 extra tbsp water for a firmer, more traditional wrapper.
- Onion: Divided between the filling and the topping, sautéed in butter for sweetness rather than added raw.
Homemade Spelt Pierogi with Potato and Onion Filling
Description
This dough uses whole-grain spelt for a soft, slightly nutty wrapper around a simple mashed potato and cheddar filling, boiled then finished in a hot skillet with butter and onion.
Ingredients
Dough
Potato Filling
For Frying
Instructions
Make the Dough
- Whisk the spelt flour and salt together in a mixing bowl.
- Make a well in the center and add the egg, olive oil, and warm water. Mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 5 to 6 minutes until smooth and elastic. Cover and rest for 20 minutes.
Make the Potato Filling
- Boil the potato cubes in salted water for 12 to 15 minutes until fork-tender. Drain and mash while still hot.
- Sauté the diced onion in 20 g butter over medium heat for 4 to 5 minutes until soft. Stir into the mash with the cheddar, salt, and pepper. Let cool before filling.
Assemble the Pierogi
- Roll the rested dough to about 2 mm thickness on a floured surface. Cut rounds with a 9 cm / 3.5-inch cutter.
- Spoon about 1 tsp of cooled filling onto each round. Fold in half and pinch the edges firmly to seal, checking for gaps.
Cook the Pierogi
- Bring the stockpot of salted water to a gentle boil. Add pierogi in batches of 8 to 10 so the water keeps simmering.
- Boil until they float, then continue for 2 to 3 more minutes. Remove with a slotted spoon and drain well.
- Melt the remaining 20 g butter in the skillet over medium heat. Add the sliced onion and cook for 3 to 4 minutes until golden.
- Add the drained pierogi to the skillet and cook for 2 to 3 minutes per side until golden brown and crisp at the edges. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 506kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 68mg23%
- Sodium 700mg30%
- Potassium 520mg15%
- Total Carbohydrate 83g28%
- Dietary Fiber 7g29%
- Sugars 4g
- Protein 20g40%
- Vitamin A 300 IU
- Vitamin C 15 mg
- Calcium 150 mg
- Iron 3 mg
- Vitamin E 1.5 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 200 mg
- Magnesium 40 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest dough 20 minutes before rolling for easier shaping.
- Cool filling before assembling so the dough doesn't turn sticky.
- Seal edges tightly to prevent splitting during boiling.
- Boil in batches of 8 to 10 to keep water at a steady simmer.
