Homemade Pierogis
I am not going to lie, homemade pierogis are not the simplest thing to make. OK – they are not super complicated but they are time consuming. But if you ask me they are well worth the effort as they just taste so darn good. The next time I do this I am going to double the recipe because they just don’t last long enough!
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Homemade Pierogis
makes about 42
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 4 TBS unsalted butter, at room temperature
Filling
- 1 cup mashed potatoes
- 1 cup sharp cheddar cheese, shredded
Make the Dough
- Mix together the flour and the salt
- Add the egg to the flour and combine – it will be very clumpy
- Work in the sour cream and soft butter until you have a rough, sticky ball.
- Knead and fold the dough – do not add any additional flour – until you have a smooth dough that is slightly less sticky.
- Wrap the dough well and refrigerate for 30 to 60 minutes or up to 48 hours
Make the Filling:
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- Combine the warm mashed potatoes and cheese until the cheese has softened.
- season to taste.
Make the Pierogis:
- Roll the dough 1/8″ thick and cut into 2″ circles. (I use a 2″ biscuit cutter)
- Reroll the scraps and cut as many more as you can.
- Place about 1 1/2 tsp filling on half of a circle, fold over, dampen the edge and seal.
- Press down with the tines of a fork.
- If you are not going to cook the pierogis right away you can freeze them for up to 4 weeks.
To Cook The Pierogis:
- Bring a large pot of salted water to a boil.
- Drop the pierogis in (do not overcrowd). When they float to the surface they are cooked.
- Remove to a colander to drain.
- Heat a fry pan over medium heat. Add unsalted butter.
- Pan fry pierogis until lightly crisped, turn over and repeat.
- Serve with sour cream or applesauce (or both!)
How Were the Homemade Pierogis?
Oh. My. Word. They were delicious. They were everything I remembered from my childhood when my grandmother used to make them for me. I can’t wait to make them again and experiment with different fillings like sauerkraut and sauerkraut and potato.
They are no more complicated than making ravioli and if you do not have the dumpling maker you can simply fold the dough over and seal. You just have to be sure that they ARE sealed or it is a royal mess when boiling time comes around. Don’t ask me how I know….
