Recipe by littleturtle
A popular Polish dish similar to dumplings or ravioli. pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut & mushrooms, cheese and potatoes, sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes & onions and lentils. Common toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Top Review by qnftkwh
My husband lived in Poland for a while and asked if we could learn how to make these. He says that this recipe is exactly like the Polish grandmothers make. I think they are delicious as well. I don't change the recipe at all and they come out great. I freeze the leftovers before boiling rather than after, and after pulling them out and boiling and frying they taste as fresh as when they are just made. I think a lot of people eat them with a topping of sauteed onions and crispy bacon. That is delicious as well. Thank you for this great recipe!
- 2 potatoes, cooked & mashed (1/2 cup instant or leftover mashed potatoes is fine too)
- 1 cup cottage cheese, drained
- 1 onion, minced & sauteed in butter until clear
- 1 egg yolk, beaten
- 1 tablespoon butter, melted
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- pepper, to taste
- 2 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons butter, cut in pieces
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1⁄2 cup reduced-fat milk, at room temperature
- 2 tablespoons sour cream, at room temperature
- 12 cups salt water
Directions See How It's Made
- Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
- Combine flour, salt and butter in food processor.
- In a separate bowl, blend together egg, egg yolk, milk and sour cream.
- Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
- Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
- Cut dough into thirds; roll each section out on floured surface into 12" round.
- Cut each round into 8 (3") circles (using a glass works well).
- Place about 2 tsp filling on each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- In large pot, bring salted water to boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
- Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.