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Pierogi

Pierogi

I have always wanted to try making homemade pierogi but I was a little intimidated by the process. After looking at several different types of pierogi recipes online, I settled on making this recipe I found on King Arthur Flour that had terrific reviews and fairly easy instructions. It was fun spending the afternoon in the kitchen happily making the dough, filling the dumplings, boiling them, then sauteeing them with butter and shallots. My house smelled AMAZING! The pierogi were so delicious plain and they were also wonderful dipped in sour cream. I especially loved the caramelized little bits of shallots on them. My kids (and their friends) also thought these pierogi were delicious and they disappeared quickly after I made them. I’m looking forward to trying other variations of these tasty little dumplings.

Pierogi

How to Make Pierogi

Make the dough by mixing together the flour and salt. Add the beaten egg to the flour and combine. The dough will be quite clumpy at this stage. Gradually, work in the sour cream and softened butter until the dough comes together in a slightly rough and sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still very moist. 

Pierogi

Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Pierogi

Make the filling by combining the mashed potatoes and shredded sharp cheese. Stir and mash until the cheese and filling are well combined. Taste and season with sea salt and freshly cracked pepper, to taste.

Fill the pierogi by rolling half the dough 1/8″ thick. Use a 3″ round cutter to cut circles of dough. Repeat with the other half of the dough. 

Place 2 teaspoons of filling on each round of dough. Wet the top of each pierogi wrap with a little water to help them seal. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi well to seal, then seal again with the tines of a fork.

Pierogi

Side Note: At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight.

Cook the pierogi by placing them in a very large pot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to cook without sticking. When the pierogi float, they are done. The time will vary depending on if they are fresh or frozen and how big they are. Mine took only a few minutes.

Finish the pierogi by heating the butter in a large skillet over medium-high heat. Add the shallots and cook for 1 minute. Add the drained pierogi and cook until browned and crisped.

Pierogi

Serve immediately plain or with sour cream. Enjoy!

Pierogi

Pierogi

Pierogi

Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Course: Sides
Cuisine: Polish
Servings: 1 -2 dozen depending on size
Author: Pam - For the Love of Cooking / Original King Arthur Flour

Ingredients


  • Dough:
  • 2 cups Flour
  • 1/2 tsp salt
  • 1 large egg beaten
  • 1/2 cup sour cream
  • 4 tbsp butter softened

  • Filling:
  • 1 cup leftover mashed potatoes
  • 1 cup sharp white cheddar shredded

  • Saute:
  • 2-4 tbsp butter to taste
  • 1 large shallot diced

Instructions

  • Make the dough
    by mixing together the flour and salt.
  • Add the beaten egg to the flour and combine. The dough will be quite clumpy at this stage.
  • Gradually, work in the sour cream and softened butter until the dough comes together in a slightly rough and sticky ball.
  • Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still very moist.
  • Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
  • Make the filling
    by combining the mashed potatoes and shredded sharp cheese.
  • Stir and mash until the cheese and filling are well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Fill the pierogi
    by rolling half the dough 1/8" thick. Use a 3" round cutter to cut circles of dough. Repeat with the other half of the dough.
  • Place 2 teaspoons of filling on each round of dough.
  • Wet the top of each pierogi wrap with a little water to help them seal.
  • Gently fold the dough over, forming a pocket around the filling.
  • Pinch the edges of the pierogi well to seal, then seal again with the tines of a fork.
  • Side Note:
    At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight.
  • To cook pierogi,
    place the pierogi in a very large pot of boiling salted water.
  • Only cook about 10 pierogi at a time, so that they have room to cook without sticking.
  • When the pierogi float, they are done. The time will vary depending on if they are fresh or frozen and how big they are. Mine took only a few minutes.
  • Finish the pierogi
     by heating the butter in a large skillet over medium-high heat.
  • Add the shallots and cook for 1 minute.
  • Add the drained pierogi and cook until browned and crisped.
  • Serve plain or with sour cream. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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Recipe Rating




11 Comments

  1. “I have always wanted to try making homemade pierogi but I was a little intimidated by the process.” – me too, but this may inspire me to give them a try. They look very good.

  2. Mmmm, pierogi ! So freakin’ good! Haven’t had these in years — and it’s been much longer since I’ve made any myself. Yours look perfect — and great inspiration for the rest of us. Thanks!

  3. Since my grandmother was Polish, I remember these fondly. She made them from scratch also. My favorite were ones stuffed with sauerkraut. Also try them with sauteed onions next time instead of shallots. Much better.

  4. One small tip; I would actually change the order around for freezing. You need to boil them first. If you freeze the stuffed dough without freezing the dough dries out and they crack open when you eventually do boil.

    πŸ™‚ looks like a great recipe otherwise!

  5. I made pierogis once but cheated and didn’t make the dough from scratch. If only I knew it was this easy!

  6. believe it or not, i’ve lived all this time and never had pierogi! a russian restaurant has opened not too far from us and we’re itching to go–they have all kinds!

  7. 5 stars
    I’ve been trying to find the best pierogi recipe and I think I found it! I really love adding shallots at the end – sooo good! Thanks for sharing this recipe!

  8. Hey, great job at making them, they look pretty well. I’m polish so I can give you few tips for next time. For dough use only flour and warm water. It’s nice and soft, if you add egg it might turn very hard. No need for sour cream and butter. For filing instead of normal cheese add white cheese and you can fry a little bit of onion and add to potatoes. πŸ™‚