introduction
Pierogi are delicious Polish dumplings that are filled with various ingredients, often enjoyed as a comfort food. They are made from a simple dough and can be filled with potatoes, cheese, sauerkraut, or even fruit. Making pierogi at home can be a fun and rewarding experience.
why make this recipe
Making pierogi yourself allows you to customize the fillings and enjoy the freshness of homemade dumplings. Whether you serve them as a main dish or a tasty side, they bring joy to any table. Plus, cooking pierogi together can be a great activity with family and friends.
how to make Pierogi
Ingredients:
- 2 3/4 cup bread flour (plus 2 more tablespoons when kneading)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream (I used Daisy Brand)
- 2 eggs
- 1 lb russet potatoes (peeled and sliced into 1/2″ slices)
- 6 oz cream cheese
- 3 Tbsp unsalted butter
- 1/2 tsp onion salt
- 1/2 tsp black pepper
- 6 Tbsp unsalted butter
- 1 large onion (diced)
Directions:
- Start by boiling the peeled and sliced potatoes in a pot of salted water until they are tender. This usually takes about 15-20 minutes.
- Drain the potatoes and mash them in a bowl. Add cream cheese, unsalted butter, onion salt, and black pepper. Mix until smooth. Set aside to cool.
- In another bowl, combine the bread flour, baking powder, and salt. Make a well in the center and add sour cream and eggs. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes, adding flour as needed. It should be smooth and elastic.
- Roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles of dough.
- Place a spoonful of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
- In a large pot, bring salted water to a boil. Cook the pierogi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, melt 6 tablespoons of butter over medium heat. Add diced onions and cook until golden brown.
- Add the cooked pierogi to the skillet with onions. Sauté for a few minutes until they are slightly crispy and golden.
how to serve Pierogi
Serve pierogi warm, topped with sautéed onions. You can also add a dollop of sour cream or chives for extra flavor. They make a fantastic main course or a side dish.
how to store Pierogi
Store leftover pierogi in an airtight container in the fridge. They will last for about 3-5 days. To reheat, you can boil them again or sauté in a pan with butter.
tips to make Pierogi
- Make sure to seal the edges of the dough well to prevent any filling from leaking out while cooking.
- You can prepare and freeze assembled pierogi before cooking. Just boil them directly from frozen, adding an extra minute or two to the cooking time.
- Experiment with different fillings like sauerkraut, mushrooms, or even sweet fruit for dessert pierogi.
variation
For a different flavor, try adding spinach and cheese or mushrooms into the potato filling. You can also change the dough by using whole wheat flour for a healthier option.
FAQs
How long do pierogi take to cook?
Pierogi usually take about 2-3 minutes to cook once they float to the surface.
Can I freeze pierogi?
Yes, you can freeze uncooked pierogi. Lay them out on a baking sheet to freeze individually before placing them in a freezer bag.
What are some common toppings for pierogi?
Common toppings include sour cream, crispy bacon bits, and sautéed onions. You can also use fresh herbs like dill or chives.
Pierogi
Ingredients
Dough Ingredients
- 2 ¾ cups bread flour (plus 2 more tablespoons when kneading)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream (I used Daisy Brand)
- 2 large eggs
Filling Ingredients
- 1 lb russet potatoes (peeled and sliced into 1/2″ slices)
- 6 oz cream cheese
- 3 Tbsp unsalted butter
- ½ tsp onion salt
- ½ tsp black pepper
Cooking Ingredients
- 6 Tbsp unsalted butter
- 1 large onion (diced)
Instructions
Preparing the Filling
- Start by boiling the peeled and sliced potatoes in a pot of salted water until they are tender. This usually takes about 15-20 minutes.
- Drain the potatoes and mash them in a bowl. Add cream cheese, unsalted butter, onion salt, and black pepper. Mix until smooth. Set aside to cool.
Making the Dough
- In another bowl, combine the bread flour, baking powder, and salt. Make a well in the center and add sour cream and eggs. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes, adding flour as needed. It should be smooth and elastic.
Forming the Pierogi
- Roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles of dough.
- Place a spoonful of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
Cooking the Pierogi
- In a large pot, bring salted water to a boil. Cook the pierogi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, melt 6 tablespoons of butter over medium heat. Add diced onions and cook until golden brown.
- Add the cooked pierogi to the skillet with onions. Sauté for a few minutes until they are slightly crispy and golden.
