perogies

A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor.  The simple pierogi dough is made with eggs, water, salt and flour.

Cabbage Pierogi

Eggs 3

Salt 1/2 tsp

Water, cold 6 1/2 Tbsp

Flour, all purpose 3 cups

Cabbage, large 1 each

Margarine

Salt 1 1/2 teaspoon

How to Make Pierogie Recipe Dough from Scratch

Gather all of the ingredients that you will...

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

Start a large stockpot of water on the...

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

In a large bowl add the eggs and...

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.

One half cup of flour at a time,...

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.

On a clean, dry countertop add ½ cup...

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.

How Do I Know When the Pierogie Recipe...

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.

Preparing the Perogies FillingQuarter the head of cabbage....

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

Peel a couple of the layers off the...

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

Slice the layers of cabbage into thin strips...

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

In a large sauté pan or stock pot,...

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.

Cook down making sure to stir often to...

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.

Season the mixture with seasoned pepper and Lawry’s...

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

Remove any of the hard-white veins that were...

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.

How to Make PerogiesWith floured hands, take a...

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.

Press the ball flat, sprinkle the counter with...

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.

Place a tablespoon full of cabbage filling on-top...

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

Wet the tip of your finger with water...

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.

Press the seal and use a fork to...

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.

How to Cook PierogiesThere are 2 steps to...

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

Start a stock pot of water on the...

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

Once boiling add 7 to 8 of the...

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

Cook for 10 minutes. Flip each one over...

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.

When you are ready to eat your pierogies...

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

In a large saucepan on medium heat, melt...

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.

Let cook a couple of minutes making sure...

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.

My family takes them directly from the pan...

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

This recipe has complete instructions for making Ukrainian potato and cheese pierogies from scratch and by hand. Simple and delicious this recipe is handed down for generations!

Traditional Ukrainian Pierogies

potatoes

200 g (1/2 pound) medium cheddar cheese, cut into 1 inch cubes

salt

flour (plus more if needed)

tsp salt

potato water

bacon or pork fat

To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.

To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.

Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.

Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.

Use a biscuit cutter or glass. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.

Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.

To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.

While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.

Toss the cooked pierogies in bacon, and bacon grease or the pork fat.

Serve with sour cream.

This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.

Pierogi Recipe with Potato & Caramelized Onions

whole milk (room temperature)

butter

all purpose flour

6-7 medium sized (3 inches potatoes, peeled, quartered)

Onion (diced)

salt & pepper

garlic powder

oil onion

Butter

Caramelized Onion

Sour cream

In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

How to make the perogies dough

Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.

Boil peeled &amp; quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder &amp; freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.

Meanwhile, make the caramelized onion and potato filling.

When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.

Roll out the dough on a well-floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add a minimal amount of flour.

Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.

Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.

Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.

To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

Form the Pierogies or Vareniki

Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water &amp; go ahead with the instructions below.

To freeze Pierogies for later:

Bring 4 quarts water &amp; about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water &amp; stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other &amp; add extra flavor.

To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).

How To Cook the Pierogies:

Each bite of this gnocchi recipe is filled with fluffy, pillowy potato dough that&#x27;s seasoned with bits of bacon and caramelized onions.

Gnocchi or Lazy Pierogies Recipe

lb medium-sized yellow potatoes (boiled

all-purpose flour

egg,

tsp kosher salt

tsp black ground pepper

1/3-1/2 cup cup grated parmesan cheese (optional)

bacon

onion

Italian parsley or dill

garlic (pressed

Potato Ricer or Potato Masher

Once the potatoes are cool enough to handle peel the skin.

Using a potato ricer or a potato masher, rice or mash the potatoes while still warm (it’s much easier to do when the potatoes are warm). You can let the riced potatoes cool as you work on the bacon &amp; the caramelized onion.

Dice or slice the bacon and render the fat until the bacon is crispy. Add diced onions and allow them to golden up as well. If you don’t like the taste of raw garlic add the minced garlic about 30 seconds before the onions are done browning. Now tilt the skillet to one side and bring all bacon and onions to the raised part, letting all fat to collect at the bottom. Remove the fat and discard. Reserve the bacon &amp; onion until needed.

Now that the potatoes are somewhat cool, add the flour, egg, salt and pepper (and Parmesan cheese, if using) and with minimal amount of mixing bring everything into a dough like consistency. Mixing too long will make your gnocchi gummy.

Tear a baseball sized piece, roll into a ball and on a well floured surface roll into 1 inch rope. With a knife, cut the dough rope into 1/2 inch pieces and transfer to a well floured surface. Continue working on the rest of the dough. Use a fork or the gnocchi board to make the groves on each gnocchi if desired.

Fill a large pasta pot with water, salt it liberally until the water is as salty as seawater. Bring it to a rolling boil over high heat. Drop the gnocchi into the water, stir and let them rise to the top. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process.

Then quickly transfer to a bowl with some bacon, caramelized onion, parsley or dill (if using) and a dab of butter or a tablespoon or two of olive oil. If you don’t mind the smell of fresh garlic add it to the bowl and toss everything together to prevent gnocchi from sticking to each other.

Top 4 perogies recipes from across the web

The most viewed perogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cabbage Pierogi

Traditional Ukrainian Pierogies

Pierogi Recipe with Potato & Carame...

Gnocchi or Lazy Pierogies Recipe

Top 4 perogies recipes from across the web

The most viewed perogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Pierogi

Traditional Ukrainian Pierogies

Pierogi Recipe with Potato & Carame...

Gnocchi or Lazy Pierogies Recipe

The most viewed perogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine