Step 1

How to Make Pierogie Recipe Dough from Scratch

Step 2

Gather all of the ingredients that you will need to make this perogis recipe.

Step 3

Start a large stockpot of water on the stove over medium heat.

Step 4

In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.

Step 5

One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.

Step 6

On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.

Step 7

How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.

Step 8

Preparing the Perogies FillingQuarter the head of cabbage. Remove the cores from the center of each quarter.

Step 9

Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.

Step 10

Slice the layers of cabbage into thin strips and remove any of the white vein pieces.

Step 11

In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.

Step 12

Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.

Step 13

Season the mixture with seasoned pepper and Lawry’s salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.

Step 14

Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.

Step 15

How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.

Step 16

Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 – 5-inch circle.

Step 17

Place a tablespoon full of cabbage filling on-top of the center dough piece.

Step 18

Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.

Step 19

Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.

Step 20

How to Cook PierogiesThere are 2 steps to cooking pierogies. The first step is to boil the pierogies.

Step 21

Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.

Step 22

Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.

Step 23

Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.

Step 24

When you are ready to eat your pierogies it’s time to fry them up.

Step 25

In a large saucepan on medium heat, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.

Step 26

Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from pan and serve right away.

Step 27

My family takes them directly from the pan to their plate and eats them as soon as they can. They love their cabbage pierogies!!