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.

These pierogies are made from scratch with a simple dough, and filled with freshly mashed potatoes. They are a delicious treat to make, and especially fun to make with friends and family.

Homemade Pierogies

oz all purpose flour, by weight ((3 cups, if measuring))

tbsp baking powder

eggs (lightly whisked together)

sour cream

extra flour (for rolling)

extra salt (for the pot of water)

lbs russet potatoes ((I had 4))

tbsp softened butter

garlic (pressed)

scallions (chopped (about 1/3 cup))

1.5 tsp kosher salt

tsp black pepper

tbsp butter

scallions (sliced)

parsley (chopped)

Make the dough: In a large bowl, whisk to combine the flour, baking powder, and salt. Make a well in the center, then add the eggs and sour cream. Mix with a spatula until it forms a shaggy dough. Then turn the dough out onto a lightly floured surface and knead for a minute or two, until relatively cohesive, with no visible unmixed areas. Be conscious of not overworking the dough. It&#39;s going to look shaggy, and that&#39;s okay for now. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, and up to a day in advance.

Make the mashed potatoes: Prick the potatoes all over with a fork and place in a microwave-safe dish. Cook for 5 minutes, then flip the potatoes over and cook for another 5 minutes. Check to see if it&#39;s fork tender and soft in the middle, and if not, keep cooking in 2 minutes intervals until the potatoes are tender.

Peel the skin from the potatoes (or cut each potato in half and scoop the flesh out from the insides), and lightly mash with a fork or masher. It&#39;s up to you how smooth you want the texture to be. I don&#39;t mind a few chunks here or there, whereas if you want it to be super smooth, you&#39;ll want to use a food mill.

Make the pierogies: Lightly flour the countertop and turn the chilled dough out. Roll it to 1/8&quot; thickness, making sure it is well-floured along the way. Use a 3&quot; biscuit cutter to cut circles of dough, then fill each one with about 2 teaspoons of the mashed potato filling, crimping well with your fingers to close each one (see blog post for visuals). Place sealed pierogies on a tray as you work.

Bring a big pot of water to a boil, and season with salt like you would a pasta water. I usually do about 2 tbsp.

Boil the pierogies for 3 minutes, at which point they should be floating on the surface of the water. Drain the pierogies in a colander. Do not leave them in the colander for more than a few minutes, or they will stick to each other.

Heat a nonstick skillet over medium high heat and add the butter, scallions, and parsley. Add just enough pierogies to the pan for a single layer, and cook for about 2-3 minutes on each side, until golden brown and crispy. Serve promptly and enjoy!

Try these tasty pockets of dough filled with smooth and creamy mashed potatoes!

Pierogies

all purpose flour

water

eggs (beaten)

¾ pounds baking potatoes

white onion (finely diced)

butter (divided)

½ cups cheddar cheese (finely shredded)

salt (to taste)

white pepper (to taste, or very fine black pepper)

onion (thinly sliced)

butter (or as needed for frying)

sour cream (optional,

Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed.

Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes.

Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.

Dough

Peel potatoes and cut into 2" cubes. Place in a large pot of salted water and bring to a boil. Cook potatoes 15 minutes or until tender.

While potatoes are cooking, heat 2 tablespoons butter over medium-low heat. Add onions and cook until tender without browning.

Once potatoes are cooked, place in a large bowl and mash. Add onions, cheese, and remaining butter. Continue mashing by hand until potatoes are very smooth.

Filling

Using half of the dough, roll it out ⅛&quot; thick. Cut out circles of dough using a 3&quot; cookie cutter.

Place about 1 to 1 ½ tablespoons filling in each pierogi. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet.

Pierogies can either be cooked or frozen at this point.

Assembly *see note

Heat 3 tablespoons butter in a large skillet. Add sliced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.

Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float. Remove with a slotted spoon.

Transfer pierogies to a hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.

Serve warm with onions and sour cream.

To Cook

Ukranian dumplings, lovely boiled or fried with onions, sour cream and dill.

Potato and Carmelized Onion Pierogies

450 grams/3⅓ cups all purpose flour

onion (chopped)

Salt and pepper

Peel and boil the potatoes until tender when pierced by a fork.

While the potatoes are boiling, make the dough. Pulse flour and salt in a food processor. With the motor running, add the egg and then cold water. Let the processor run for a minute until the dough forms around the blade. Transfer the dough to a bowl, cover with a tea towel and let is sit for 30 minutes while you start on the filling.

Cook the onion in oil over very low heat for 20 minutes until they are caramelised. Mash the potatoes, add butter, onions and mix well, then add salt and pepper to taste.

Divide the dough into quarters and form into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 1/16&quot; thick. Keep the rest of the dough covered to avoid drying out.

Cut the dough into circles with a 2&quot; to 3&quot;cookie or scone cutter. Put a teaspoon of potato filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. For a more attractive look, go over the edge one more time and pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.

Repeat with the remaining dough circles until you run out of both dough and filling. The recipe should make approximately 65 pierogies.

Cook the pierogies in a pot of salted boiling water. Stir to prevent them sticking to the bottom. Once they float to the top, drain and pan fry in butter over medium heat until golden on both sides.

Serve with sour cream, dill and crispy fried onions or shallots.

Slow Cooker Pierogi and Kielbasa is a cheesy, delicious and very simple recipe your whole family love.  Soft, savory pierogies in a cheesy sauce with the delightful tang of smoked kielbasa.

Slow Cooker Pierogi And Kielbasa Casserole Recipe

lb kielbasa (sliced (I used turkey))

oz pierogi (frozen)

chicken broth (or vegetable broth)

cottage cheese (full fat)

cheddar cheese

black pepper

grease or spray slow cooker with nonstick agent

add all ingredients other than cheese to slow cooker and stir to combine

cover and cook on low for 3-4 hours or until pierogies are soft and cottage cheese is fully melted

30 minutes prior to serving, stir in about 2/3 of the shredded cheddar.   Sprinkle the rest of the cheese over the top.  cover slow cooker and cook until fully melted.

Serve and enjoy!

Discover the ultimate comfort food with these creamy Pierogies. Perfect for family dinners, make-ahead meals, and easy leftovers.

Frozen Pierogies (potato & cheese)

Onion (diced)

Bacon

Heavy Cream

Butter (melted)

In a large pan, bring water to a rapid boil and add the frozen pierogies. Boil according to package directions (about 10 minutes) until cooked through. They will puff up and float when done. Strain and set aside.

While the pierogies are boiling,fry the bacon until crispy then set on a towel lined plate to drain and crumble. Leave grease in the pan.

Add your diced onions to the bacon grease in your pan and saute until cooked through and golden. Remove from the heat and drain.

Preheat your oven to 350°F (175°C).

Spray a 9X13 casserole dish with cooking spray, then pour the drained pierogies into the pan. Pour the heavy cream and melted butter evenly over the pierogies.

Add the sauteed onions evenly over top and sprinkle on the crumbled bacon. Gently fold the ingredients together so they are somewhat mixed in.

Place in the oven and bake for 30 minutes or until heated through and bubbly.

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Traditional Ukrainian Pierogies

Homemade Pierogies

Pierogies

Potato and Carmelized Onion Pierogi...

Slow Cooker Pierogi And Kielbasa Ca...

Pierogies

Top 6 pierogies recipes from across the web

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

Top Tags

Traditional Ukrainian Pierogies

Homemade Pierogies

Pierogies

Potato and Carmelized Onion Pierogi...

Slow Cooker Pierogi And Kielbasa Ca...

Pierogies

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