Prep 30 mins
Cook 15 mins
These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)
- Place flour in a large bowl and make a well in center.
- Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
- In a separate bowl, prepare filling by combining all ingredients.
- Add about 2 tsp. of filling to dough and knead in.
- Roll out dough about 1/8" thick.
- Cut out large rounds, 3 to 4" (I use the widest glass I have).
- Place about a tablespoon of filling on one side of each circle.
- Moisten edges with water and fold over to close.
- Pinch edges or use fork to seal.
- After filling all pierogies, place in boiling water until they float.
- Freeze for later use or fry in butter over medium heat and light brown both sides.
This was a bit of work but it made enough for 2 meals. Everyone loved it. I boiled my potaoes with 3 cloves of garlic and then whiped the garlic in with the potaotes. I follwed the recipe with the exception of the water, I used the potato water instead. The recipe mde 49 Pierogies. Thanks
I made this recipe a few months ago and just came back to rate it today so I can easily find it. :=)These freeze very well in double bagged ziplock baggies. You'll want to freeze them on a lightly greased or parchment lined cookie sheet (or the like) prior to bagging. I used left over mashed potatoes which happened to contain real potatoes, a bit of sour cream, butter, green onions and a clove or two of garlic, minced. You can steam these when partially thawed just until hot and then sautee in butter for 1-2 minutes to keep them softer and more dumpling like.
Good recipe. The dough was quite stiff and hard to roll out. I got 33 perogies out of it, but I still had more potatoes so I made another half recipe of dough. The second time I added a bit more water and it was easier to roll out. I used homemade mashed potatoes, half with cheese and half just with onion. They tasted good and didn't fall apart while boiling. Very time-consuming, but now I have lots of perogies in my freezer for future meals!