Selfmade Pierogi

These do-it-yourself pierogi are a household favourite from my Grandma Mary’s kitchen. Tender dough is full of buttery mashed potatoes and cheese, boiled, after which pan-fried till crisp. Serve them with buttery onions and a dollop of bitter cream for a savory aspect or important dish!

This recipe comes from my Polish grandma and is one which I made subsequent to her within the kitchen many instances through the years.
It’s made with components you probably have available.
The butter, potato, onion, and cheese filling make these wealthy and creamy.
These little dumplings are an Previous World consolation meals that everybody will love.

I really like this recipe a lot I needed to put it into my cookbook, Everyday Comfort.

close up of cooked Homemade Pierogies in a pan

What Are Pierogi?

Pronounced ‘puh-row-gee’, this dish might be spelled in numerous methods (pierogie, perogie, or perogy). Pierogi is plural however we do nonetheless name them pierogies.

Pierogi is considered one of Poland’s best dishes and an Jap European favourite. They begin with a easy flour-based dough and might be full of quite a lot of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut.

We cook dinner them by boiling them till they float after which pan-frying them till golden brown.

This recipe is for fundamental potato and cheese perogies (pierogi ruskie) that my grandma used to make for us. It’s my favourite model. We serve it with bitter cream, caramelized onions, and butter.

ingredients to make homemade pierogi including salt, pepper, oil, cheese, potatoes, onion, flour, butter, & eggs

Ingredient Notes

Dough: I don’t advocate substitutions within the dough for the precise consistency. Whereas some recipes include bitter cream, this one doesn’t, it’s the model my Polish grandma (my babcia) used to make. It’s made with the right proportion of components.

Filling: These conventional pierogi are crammed with a clean combination of potatoes, cheddar cheese, and finely diced sautéed onions.

Potatoes: The filling is mashed potatoes, so select a starchy potato, resembling russet potatoes or baking potatoes simply as you’d use for mashed potatoes.
Cheese: Finely shredded cheddar is added to the potatoes; it’s finest to shred the cheese your self from a block.
Seasonings: White onion could be very finely diced and cooked in butter (ensure to not brown). My grandma all the time used white pepper to keep up the creamy colour, however you need to use effective black pepper as effectively.

adding wet and dry ingredients together to make Homemade Pierogi

Methods to Make Pierogi

Making this recipe takes time, so we put aside a day to make many batches. It’s enjoyable to do as a household and one of many recollections I grew up with.

Make the Dough: Put together the dough (recipe under) and gently knead.
Make the Filling: Boil the potatoes and cook dinner the onions in butter. Mash the potatoes. Add shredded cheddar cheese and the buttery onions. Cool the potato combination.
Roll the dough into circles 1/8-inch thick and 3-inches in diameter.
Fill every circle with the mashed potato filling and press the perimeters to seal.

Prepare dinner or Freeze: Prepare dinner the pierogies based on the directions under.

cooking potatoes to make Homemade Pierogi

cooked onions in a pan to make Homemade Pierogi

Suggestions for The Finest Pierogi

FILLING:

Make sure the potatoes are mashed till very clean (a potato ricer may help make this straightforward).
Shred your personal cheese from a block. A pointy cheddar has extra taste.
Don’t brown the onions, simply cook dinner till tender.
Style the filling and modify the seasonings as wanted.

DOUGH:

Don’t overwork the dough. Knead the dough gently till it’s clean and pliable. For those who overwork the dough, it should change into powerful and too elastic inflicting it to spring again when rolled out.
If the dough is springing again, cowl it with a towel and permit it to relaxation for 10 minutes earlier than persevering with.
The dough ought to be rolled 1/8-inch thick and lower into 3-inch circles. For those who wouldn’t have a 3-inch circle cutter, use a jar lid about 3-inches extensive.
One other approach to organize the dough is to pinch off a bit and roll it right into a circle about 3-inches in diameter and 1/8-inch thick. I weigh all of my dough and divide it into 65 items. That is how my grandma all the time made them and the way I often make them too.
Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.

Homemade Pierogi in the pan before cooking

Methods to Prepare dinner Pierogi

Earlier than cooking the pierogi, cook dinner some finely diced or sliced onions in butter over medium-low warmth. You need the onion to melt however to not brown.

Boil: Whereas onions are cooking, carry a big pot of salted water to a boil. Add the pierogi and cook dinner till they float. As soon as they float, they’re performed. Drain the water.

Panfry: Pierogi might be boiled and eaten, however we like to panfry them on medium warmth in butter to golden brown.

Homemade Pierogies with a bite taken out of one

Methods to Freeze Pierogi

As soon as assembled, pierogies might be frozen earlier than cooking. They are often saved as much as 4 months within the freezer.

Place pierogi on a parchment-covered baking sheet in a single layer and freeze. As soon as frozen, place them right into a zippered bag with the date written on the surface. No must thaw earlier than boiling.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Prepare dinner Time 1 hour 20 minutes

Resting Time 30 minutes

Complete Time 2 hours 10 minutes

Dough

In a big bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Combine effectively to kind a dough, including extra water if wanted.
Knead the dough on a flat floor for about 4 to five minutes or till it turns into clean and pliable.
Cowl the dough with plastic wrap and let it relaxation at room temperature for at the very least half-hour or as much as 1 hour.

Filling

Peel the potatoes and lower them into 2-inch cubes. Place them in a big pot of salted water and convey to a boil. Prepare dinner the potatoes for quarter-hour or till fork tender.
Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, cook dinner the onions in 2 tablespoons butter till tender with out browning.
As soon as the potatoes are cooked, place them in a big bowl and mash them. Add onions, cheese, and remaining butter. Proceed mashing till the potatoes change into very clean. Style filling and season with salt and pepper to style.

Meeting *see word

Utilizing half of the dough, roll it out ⅛” thick. Lower out circles of dough utilizing a 3″ cookie or biscuit cutter.
Scoop 1 ½ tablespoons of filling and roll right into a ball, place on the pierogi dough. Fold the dough over to kind a semi-circle and pinch the perimeters closed. Place on a baking sheet. Repeat.
The pierogi can both be cooked or frozen at this level.

To Prepare dinner

Warmth 3 tablespoons butter in a big skillet. Add diced onions and cook dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
Convey a big pot of salted water to a boil. Gently add pierogies and cook dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
Switch pierogies to the new skillet (including extra butter if wanted) and cook dinner till browned on both sides, about 5 minutes.
Serve heat with onions and bitter cream.

Dough
In an effort to get the perfect consistency, I don’t advocate substitutions within the dough. Whereas some recipes include bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s clean and pliable. For those who overwork the dough it should change into powerful and too elastic; this may trigger it to spring again when rolled out.
Make sure the half that’s pinched collectively is pinched fairly skinny, so the dough isn’t too thick. Pinch the sting so it’s about the identical thickness because the dough. You’ll be able to trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato resembling russet or baking potatoes for the filling. You should definitely shred the cheese your self from a block.
Don’t brown the onions; cook dinner gently till tender.
As soon as blended, style the filling and modify the salt as wanted.
Rolling the Dough
A second possibility for the dough is to pinch off a bit and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal items).
That is how my grandma all the time made them and the way I often make them too.
Storing and Freezing
As soon as assembled, pierogi might be frozen as much as 3 months.

Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
As soon as frozen, place them right into a zippered bag with the date written on the surface.
No must thaw earlier than boiling, cook dinner proper from frozen.

Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Dinner, Entree, Lunch, Principal Course, Aspect Dish

Delicacies Polish

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