Recipes

Homemade Pierogi

This is my recipe for homemade pierogi. I recommend making them in small batches, for me they turn out better when I make them in small batches.

I start with 2-1/2 cups of flour, 1 tsp Salt, 1 egg and 3/4-1 cup of hot water. Mix flour with salt and add to a mixing bowl. Make a well in the middle and crack the egg.

Stir and slowly pour in water until a dough ball is formed and it has an elastic texture.

Wrap the dough in plastic wrap and refrigerate for about an hour.

Prepare your filling. I used golden Yukon potatoes that I cooked and mashed with shredded cheddar cheese. Let cool.

Using a floured surface, roll the ball onto a roll.

Cut the roll into pieces.

Take each piece and flatten and form into a circle.

I put a heaping teaspoon of potato filling into the center.

Fold the dough over and pinch the edges together.

Use a fork to press the edges together. Meanwhile, have a large pot of salted water boiling on the stove.

This recipe makes approximately 15 pierogies.

Once they are all made up, drop about 4-5 pierogis into the boiling water. Boil for about 4-5 minutes or until the pierogis float to the top. Remove them with a slotted spoon.

I use a baking rack inside of a cookie sheet to place them on to drain.

I fry them in butter with sliced onion and kielbasa. You can freeze these after you boil them then thaw and fry.

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