Pierogies are a traditional Polish dish that have been enjoyed for generations. These delicious dumplings are usually filled with potatoes, cheese, or meat, and then boiled or fried to perfection. While store-bought pierogies can be tasty, there’s nothing quite like a homemade batch.
If you’ve never made pierogies before, don’t be intimidated! With a little bit of practice, anyone can master this tasty dish. While we won’t be sharing a recipe in this article, we’ll give you some tips and tricks for making the perfect pierogi.
First and foremost, make sure you have all of your ingredients prepped and ready to go. Pierogies require a few simple ingredients, including flour, eggs, water, and your desired filling. While many people opt for classic mashed potato and cheese fillings, don’t be afraid to get creative! You can fill your pierogies with anything from sauerkraut and mushrooms to ground beef and onions.
Once you’ve got your fillings prepared, it’s time to start making the dough. This can be a bit tricky at first, as you want to make sure the dough is neither too dry nor too wet. Start by combining your flour, eggs, and water in a large mixing bowl, and knead the dough until it’s smooth and elastic. Then, allow it to rest for about 30 minutes before rolling it out into thin sheets.
Next, use a round cookie cutter or a glass to cut out circles of dough. Spoon your filling onto each circle, and then fold the dough over to create a half-moon shape. Use a fork to seal the edges of the pierogi shut, and then boil or fry them until they’re cooked through.
When it comes to serving pierogies, the possibilities are endless. Some people enjoy them topped with butter and sautéed onions, while others prefer them with a dollop of sour cream. No matter how you choose to enjoy them, one thing is for sure – homemade pierogies are always delicious!
- 6 cups all purpose flour
- 2 cups cold water divided
- 2 eggs beaten
- 6 tablespoons canola or vegetable oil
- 2 teaspoons salt
- 3 ¾ pounds baking potatoes
- 1 medium white onion finely diced
- ⅓ cup butter divided
- 4 ½ cups cheddar cheese finely shredded
- salt to taste
- white pepper to taste or very fine black pepper
- 1 onion diced or thinly sliced
- 2 tablespoons butter or as needed for frying
- sour cream optional for serving
- In a large bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
- Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
- Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
- Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
- While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in butter until tender without browning.
- Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
- Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie or biscuit cutter.
- Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
- The pierogi can either be cooked or frozen at this point.
- Heat 3 tablespoons butter in a large skillet. Add diced 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, about 2 to 4 minutes. Remove with a slotted spoon.
- Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
- Serve warm with onions and sour cream.