pierogi

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!!

Spinach and artichoke dip isn't just for chips anymore! Stuff the snack-food favorite into delicate pierogi dough to make a meal out of it.

Spinach and Artichoke Dip-Filled Pierogi Recipe

all-purpose flour,

kosher salt,

egg,

sour cream,

unsalted butter, softened, divided

garlic, minced

spinach,

artichoke hearts,

cream cheese, softened

Parmigiano-Reggiano cheese

mozzarella cheese

provolone cheese

black pepper

nutmeg

vegetable or canola oil

Halved cherry tomatoes,

Cilantro chopped,

Sour cream,

In a large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream, and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours.

Meanwhile, heat 1 tablespoon butter in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring often, until any remaining water has evaporated. Add all 4 cheeses, artichokes, salt and pepper, and nutmeg and stir until well-combined and completely melted. Remove from heat and set aside to cool.

Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps.

Place 2 teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use).

Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the surface and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled.

Heat the oil and remaining 2 tablespoons butter in a non-stick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch.

Transfer pierogi to a plate and top with cherry tomatoes, chopped parsley or cilantro, and sour cream. Serve warm.

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.&nbsp;

Pierogi Recipe

lbs russet potatoes ((5 medium), peeled)

tsp salt

butter

oz cream cheese (softened)

mozzarella cheese (shredded)

water

milk

sour cream

((plus

all-purpose flour (measured correctly*)

oz bacon (chopped)

Tbsp butter

Sour Cream (to serve)

Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.&nbsp;

How to Make Potato Cheese Filling:

In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

To Make Pierogi Dough:

Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to  just under 1/8” thickness.

Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Mold Pierogi:

Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.&nbsp;&nbsp;

How to Make Bacon Topping:

Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.&nbsp;

How to Cook Pierogi:

https://www.youtube.com/watch?v=4SJz95eyrFs

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🍴INGREDIENTS FOR POTATO FILLING:
2 lbs russet potatoes (5 medium), peeled
1/2 tsp salt
2 Tbsp butter melted
2 oz cream cheese softened
3/4 cup mozzarella cheese shredded

FOR THE PIEROGI DOUGH:
1 cup of warm water
1/4 cup whole milk
2 Tbsp sour cream
1 large egg
1 tsp salt
4 cups all-purpose flour measured correctly

FOR THE TOPPINGS (For 1/3 batch):
4 oz bacon chopped
2 Tbsp butter

🖨 PRINT THIS RECIPE: https://natashaskitchen.com/pierogi-recipe/

🍴HOW TO FREEZE PIEROGI:
Generously dust a baking sheet with flour and arrange pierogi (pierogi ruskie) so they are not touching then cover loosely with plastic wrap and place in the freezer. Once frozen, transfer to a large zip-loc bag. Pre-freezing in a single layer keeps them from sticking together in the freezer.

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Cheesy Potato Pierogi Recipe (Vareniki) - Natasha's Kitchen

Craving pierogi, but don’t have the time to make them? This easy recipe uses a couple of tricks and shortcuts to bring the taste of homemade pierogi to your table in under 30 minutes. 

Lazy Pierogi Recipe

farmers cheese

eggs

sugar

tbsp butter

all-purpose flour

Prepare ingredients for the pierogi recipe. Into a large bowl, combine eggs together with cottage cheese, sugar and melted butter.

Into the mixture, fold in flour in small portions. Note: depending on the flour you use, you may need to add a bit more. The dough will be sticky, but should be possible to work with on a well floured surface.

Place the dough onto a well floured surface, roll out stains of dough and cut them into one inch pieces.

Cook dumplings in small portions in a boiling water, this way they don't stick together. Drain cooked dumplings and coat with melted butter.&nbsp;

Serve with a side of sour cream, fruits or favorite jam.

Grilled Pierogies and Kielbasa

whole-grain mustard

apple cider vinegar

olive oil

white onion,

potato-and-cheddar pierogies (do not thaw)

salt and pepper

parsley

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin


Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.

Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.

Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.

Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Just ok. I prefer how I prepare them individually then this one dish meal. 

Easy, different. We altered the recipe and used Yukon gold potatoes and shredded smoked Gouda and Swiss cheese on top. We enjoyed this dish. Thanks

Made this for dinner this evening and it was wonderful. The only adjustment I made was to cook the pierogies and onions on top of the stove. Added all to the mustard sauce and paired with a lovely Riesling. Will definitely make again!  Thanks for another great recipe! 

Pierogi with Sausage and Peppers

Kosher salt

potato-and-onion pierogi (about 12 pieces)

sausages

baby bell peppers, halved or quartered lengthwise

onion, thinly sliced

garlic,

red pepper flakes (optional)

unsalted butter

basil

Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.

Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.

Liked it but way way too greasy!  You should not fry the sausage in olive oil and drain much of the grease before adding veggies.  Also use more perogies.  I did not need to add any water. 

Super easy and the tastes together are amazing. I should've added more sausage for a more even ratio as I used twice the pierogi.  

This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.

20-Minute Crispy Pierogies with Broccoli and Sausage

12.84-ounce box frozen mini potato-cheese pierogies

sausage

red pepper flakes

broccoli

chicken broth

Parmesan,

Chef Name: Food Network Kitchen

Full Recipe Name: 20-Minute Crispy Pierogies with Broccoli and Sausage

Talent Recipe: 

FNK Recipe: Food Networks Kitchen’s 20-Minute Crispy Pierogies with Broccoli and Sausage, as seen on Foodnetwork.com

Project: Foodnetwork.com, Beat the Clock Dinners / Thanksgiving

Show Name: 

Food Network / Cooking Channel: Food Network

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.

While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.

Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

I'm not a fan of sausage links so I substituted Hillshire Farms smoked sausage cut into coins. Husband won't eat broccoli so I used brussels sprouts. Cooked the pierogies as directed and added the sausage and sprouts at the point where the heat is lowered allowing them to get a little browned too. Then continued as directed, adding garlic, pepper flakes, broth and Parm. Big bonus here - only one dirty pan. Served right from the pan too so no extra dirty serving dish. We liked this recipe with my minor changes.

I didnt care for this. The textures and flavors seem to clash for me. 

My family loved this dish! I might switch it up and try some different cheeses to see how the flavor changes!

Great flavor and easy to make. My family approved.<br /><br /><br />

Make sure to use low sodium or no sodium chicken broth.  Could only find 33% less sodium and was way to salty. Also, used Mrs. T 4 cheese perogies and they were very salty. Usually use Pierogies from Costco and they are much better. 

I also couldn't find the mini pierogies so I used the large ones.  Good flavors and nice and quick.  I will make again.

Jazz up your frozen piergoi with this easy and delicious casserole!

Baked Pierogi Casserole

oz package, frozen pierogi

bacon,

cream cheese

cheddar cheese

green onions, optional

Preheat oven to 400 degrees. Grease an 8...

Preheat oven to 400 degrees. Grease an 8 x 8 baking dish.

Arrange frozen pierogi in dish.

In a saucepan, mix cream cheese and chicken...

In a saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is fully melted and smooth.

Pour melted cheese evenly over frozen pierogi, then,...

Pour melted cheese evenly over frozen pierogi, then, sprinkle with cheddar cheese

Bake 20-25 minutes or until cheese is bubbly...

Bake 20-25 minutes or until cheese is bubbly and pierogi is heated thoroughly.

Garnish with bacon crumbles and green onion before...

Garnish with bacon crumbles and green onion before serving.

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Top 20 pierogi recipes from across the web

The most viewed pierogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Pierogi

Spinach and Artichoke Dip-Filled Pi...

Pierogi Recipe

Lazy Pierogi Recipe

Grilled Pierogies and Kielbasa

Pierogi with Sausage and Peppers

20-Minute Crispy Pierogies with Bro...

Baked Pierogi Casserole

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Broccoli & cheese pierogi

The Very Best Potato Pierogi Recipe

Chicken Paprikash Pierogis

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The most viewed pierogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine