Perogies Recipe

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht. —Amelia Nierenberg

Homemade Pierogi

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

Prep: 20min

Total: 130min

Yield: 65

Serving Size: 1 serving

Nutrition Facts: calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 17 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 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)

Instruction:

1. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
2. 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.
3. The pierogi can either be cooked or frozen at this point.
4. Serve warm with onions and sour cream.

Homemade Pierogi

Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals. There are as many versions of pierogi as there are cooks who love them, and our take on this traditional treat mirrors many American pierogi recipes.

Prep: 45min

Total: 1

Yield: 12

Serving Size: varies

Nutrition Facts: servingSize varies, calories 220 calories, Carbohydrate 21g, Cholesterol 35mg, Fiber 1g, Protein 6g, Sodium 220mg, Sugar 2g, Fat 13g, Saturated Fat 8g, Trans Fat 0g

Ingredients:

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (113g) sour cream
• 4 tablespoons (57g) butter room temperature
• 1 cup (227g) mashed potatoes warm
• 1 cup (113g) sharp cheddar cheese shredded
• 4 tablespoons (57g) butter cold
• 2 large (156g) shallots diced; or one medium (156g) onion sliced

Instruction:

To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage., Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball., Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist., Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours., To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper., To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups., Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork., At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they’re done. The time will vary depending on if they’re fresh or frozen., Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Homemade Pierogi

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee

Prep: 60min

Total: 01h05min

Yield: 6 dozen.

Nutrition Facts: calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients:

• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 3 large eggs
• 1/2 cup butter, softened
• FILLING:
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 2 tablespoons butter
• 5 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ADDITIONAL INGREDIENTS (for each serving):
• 1/4 cup chopped onion
• 1 tablespoon butter
• Minced fresh parsley

Instruction:

In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.

Pierogi Recipe

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.

Prep: 90min

Total: 120min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 246 kcal, Carbohydrate 32 g, Protein 8 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 36 mg, Sodium 583 mg, Fiber 1 g, servingSize 1 serving

Ingredients:

• 2 lbs russet potatoes ((5 medium), peeled)
• 1/2 tsp salt
• 2 Tbsp unsalted butter (melted)
• 2 oz cream cheese (softened)
• 3/4 cup mozzarella cheese (shredded)
• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 3 Tbsp extra light olive oil (or vegetable oil)
• 1 large egg
• 1 1/2 tsp salt ((plus more for cooking))
• 4 cups all-purpose flour (measured correctly*)
• 4 oz bacon (chopped)
• 2 Tbsp unsalted butter
• Sour Cream (to serve)

Instruction:

1. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
2. Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
4. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
5. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers.

Pierogi | Basics with Babish

FAQ

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