Pierogies Recipe

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.

Pierogi | Basics with Babish

FAQ

Are perogies better boiled or pan fried?

What do you eat perogies with?

Do you have to boil pierogies before frying them?

What are pierogies made of?