As promised, here’s my pierogi recipe. A note about fillings – I fill them with my normal mashed potato recipe. You can honestly stuff them with anything. Potato (with or without some sort of cheese mixture) is probably the most popular. Sauerkraut is very ethnic, but a bit harder to do. Fruit and meat fillings are also possible. I recommend starting with something potato related, simply because it’s easier to work with. Then venture onto the internet for various other stuffings.
I’m sure you can probably knead the dough in a mixer, but I am old fashioned when it comes to pierogi and mix/knead everything by hand, mostly so I can keep a sense of how the dough feels.
This is a recipe that takes TIME. The work’s not complicated, but you need a couple hours at least to make these things. It’s a great one to do together with family or friends if you have a crew that likes to cook and/or bake, and give everyone a “station.” (examples of stations in my Flickr Christmas photos.)
Measi’s Pierogi… based off of her grandma’s
makes about 50 pierogi
3 cups all-purpose flour, plus flour to dust the work surface
1/2 teaspoon salt
1/4 cup sour cream
3/4 to 1 cup water (approximate)
6 lbs yukon gold potatoes
8 ounces cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
One large finely chopped yellow onion
butter (keep multiple sticks handy)
Sour cream (optional for serving)
1. Make the filling first and set aside: Peel and cut the potatoes into large cubes and boil in salted water until tender. Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices. Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
2. For the dough: Combine flour, salt sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it’s moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it’s smooth. Note: The amount of water can vary from batch to batch depending on temperature in your kitchen, humidity, etc. I usually need nearly the full cup, but it’s best to start under and work up.
3. On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough and let rest for at least 30 minutes.
4. Roll out to approx. 1/8 inch thinness. Cut into 3-inch diameter circles.
5. Place about a teaspoon’s worth of filling in the center of the circle. Fold in half and pinch edges shut. Use a small bit of water to erase seams if needed. Make sure seams are TIGHT – otherwise they will explode in the next step.
6. Boil pierogi approximately 3-5 minutes in water (until they float). Keep an eye on the pot to make sure they don’t stick to the bottom.
7. In a saucepan, saute pierogi with butter and onion until golden brown on both sides. I prefer them to still be soft on the outside (but some people do like them a bit crunchy).
Serve with sour cream.