Best 11 Mustardy Potato Pierogies Recipes

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Pierogies, a traditional Eastern European dumpling, are delectable pockets of dough filled with a variety of savory or sweet ingredients, and this collection of recipes showcases their versatility. From classic potato and cheese pierogies to unique variations like mustardy potato and sweet cherry, these recipes offer a delightful culinary journey. Each recipe provides detailed instructions, ensuring successful preparation, whether you're a seasoned pierogi maker or trying them for the first time. Whether you prefer pan-frying, boiling, or baking your pierogies, these recipes cater to your preferences. Immerse yourself in the rich flavors and textures of pierogies, and discover new favorites among these carefully curated recipes.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO PIEROGIES



Potato Pierogies image

I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!

Provided by Laura Elisabeth

Categories     Savory Pies

Time 2h10m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 12

1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter, melted
5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter, melted
2 ounces cheddar cheese, grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal

Steps:

  • In a medium bowl, whisk the egg.
  • Add the sour cream, and whisk until smooth.
  • Add the milk and 1 cup water, and whisk until combined.
  • Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
  • Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
  • The dough should be elastic and no longer sticky.
  • Be careful not to add too much flour as this will toughen the dough.
  • Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
  • Cook potatoes in salted boiling water until fork-tender.
  • Drain, and mash with a potato masher.
  • Add melted butter and cheeses, and continue to mash until well-incorporated.
  • Season with salt and pepper to taste.
  • Place a large pot of salted water over high heat, and bring to a boil.
  • Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8-inch thickness.
  • Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
  • Gather dough scraps together, roll out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
  • Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
  • Transfer to linen towel.
  • Continue until all dough circles are filled.
  • Add pierogi to the boiling water in batches.
  • They will sink to the bottom of the pot, then rise to the top.
  • Once they rise, let them cook for about 1 minute more.
  • Meanwhile, drizzle platter with melted butter.
  • Remove pierogi from pot, and transfer to platter to prevent sticking.
  • Serve immediately.

Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5

MUSTARDY POTATO PIEROGIES



Mustardy Potato Pierogies image

A lovely twist on regular potato perogies. An added zing that goes wonderfully if you serve them with meat, or simply alone. From fw. 06. can be made ahead 3 days, see note at bottom.Recipe by Grant Achatz From Comfort Food From a Rebel Chef

Provided by MarraMamba

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 cup sour cream
1 large egg, beaten
1 large egg yolk, beaten
4 tablespoons unsalted butter, melte
1/2 teaspoon salt
3/4 lb medium yukon gold potato
3 tablespoons sour cream
1 1/2 tablespoons Dijon mustard
4 tablespoons unsalted butter, softened
salt & freshly ground black pepper
vegetable oil, for coating
1 tablespoon chopped parsley

Steps:

  • MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
  • MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
  • Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
  • In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
  • MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.

POTATO PIEROGI



Potato Pierogi image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound cream cheese
1 egg
3/4-ounce salt
2 cups warm water
5 pounds potatoes, peeled and boiled
2 onions, chopped and sauteed
1/2 pound cream cheese
1/4-ounce paprika
1-ounce garlic powder
1 1/2 ounces salt
1/4-ounce black pepper
2 tablespoons butter
1 onion, chopped
2 1/2 pounds all-purpose flour

Steps:

  • In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
  • Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
  • Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
  • Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
  • Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.

QUARK AND POTATO PIEROGIES



Quark and Potato Pierogies image

I've only recently discovered pierogies, but of course I wanted to try making my own. I couldn't find a filling that was exactly what I wanted, so I adapted my own. I got the wrapper recipe from a fantastic cookbook called "A world of dumplings". They make a nice sturdy wrapper, I didn't have any problem with any of my piergoies splitting open when cooking them, and they have a consistancy I loved. I used low-fat sour cream and it worked great.

Provided by ayhlara

Categories     Potato

Time 3h15m

Yield 45-50 Pierogies, 6-7 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1/2 teaspoon salt
1 cup water
1/4 cup sour cream (low-fat or full fat)
1 egg
2 lbs potatoes, peeled and quartered
1/2 lb Quark
1/4 cup butter
salt
white pepper

Steps:

  • In a medium bowl, mix flour, 1/2 tsp salt, water, sour cream and egg. You may need to add a little extra water if the dough seems too dry, or some extra flour if the dough is too sticky to handle.
  • Transfer the dough to a floured surface (I find silicon baking mats work amazingly well for this), and knead it for a few minutes until the dough is smooth and elastic. Roll the dough into a ball and wrap in plastic wrap and refrigerate it while you prepare the filling.
  • Boil the potatoes in lightly salted water until they are soft. Drain off the water.
  • Add the Quark and butter to the hot potatoes and mash until mixture is smooth. Add salt and white pepper to taste. Set mixture aside to cool while you roll out your dough.
  • Divide dough in half, and roll out the first half of the dough to about 1/8 inch thick and cut into 3 inch circles with a round cookie cutter.
  • Scoop a heaping tablespoon of the potato mixture into the centre of each circle of dough. Fold the dough into a half moon shape around the filling, and firmly pinch edges closed, making sure the the filling does not prevent you getting a good seal.
  • Set finished pierogies aside on a piece of parchment paper and repeat for the rest of the dough. Gather the extra scraps of dough from between your circles and reroll them for more wrappers.
  • At this point you can either freeze the pierogies for later or boil them to eat now. To freeze the dumlings, put them on a parchment paper lined baking sheet and freeze until solid, then transfer to a plastic bag.
  • To cook the pierogies, bring a large pot of lightly salted water to a boil, and then add the perogies in batches - I wouldn't recomend any more the amount that could lie in a single layer at the bottom of the pot. Boil for 6-8 minutes, until dumplings are floating and dough is completely cooked. If you're not sure, cut a pierogies open and see if it looks cooked. To cook from frozen, put the frozen pierogies straight into the pot of boiling water, but add 2-4 minutes to the cooking time.
  • Serve pierogies warm, with sour cream or fried onions if desired.

Nutrition Facts : Calories 442.3, Fat 11.1, SaturatedFat 6.4, Cholesterol 56.3, Sodium 292.3, Carbohydrate 74.5, Fiber 5, Sugar 1.7, Protein 10.8

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Provided by STEPH577

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 20

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

Steps:

  • In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  • Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  • Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  • To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g

POTATO PIEROGI



Potato Pierogi image

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 60

Number Of Ingredients 11

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

Steps:

  • Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  • Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

POTATO AND CHEESE PIEROGIES



Potato and Cheese Pierogies image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

Steps:

  • For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
  • For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
  • To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
  • Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
  • Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

POTATO PIEROGIES



Potato Pierogies image

Make and share this Potato Pierogies recipe from Food.com.

Provided by MizzNezz

Categories     Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups flour
1 teaspoon salt
1 teaspoon soft butter
2 eggs, lightly beaten
3/4-1 cup warm milk
2 cups mashed potatoes
2 tablespoons butter
salt and pepper
3 tablespoons butter (for frying)

Steps:

  • Sift flour, mix with salt, butter and eggs.
  • Add warm milk to make a soft dough.
  • Roll out dough on floured surface.
  • Roll to about 1/8 inch thickness.
  • Cut in 2inch squares.
  • Put 1 t filling on each.
  • Fold in 1/2 to make a triangle.
  • Pinch edges.
  • Drop into boiling water until they float.
  • Drain.
  • Fry briefly in the butter.

Nutrition Facts : Calories 629.1, Fat 20.9, SaturatedFat 12, Cholesterol 142.2, Sodium 1093.4, Carbohydrate 92.3, Fiber 4.1, Sugar 1.9, Protein 16.5

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)



Pierogi Ruskie (Potato and Cheese Pierogi) image

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

Provided by Amelia Nierenberg

Categories     dinner, dumplings, project, vegetables, appetizer, main course, side dish

Time 1h30m

Yield 24 to 30 pierogi

Number Of Ingredients 12

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large egg, beaten
1/2 pound waxy or all-purpose potatoes
Salt and pepper
3 tablespoons unsalted butter
3 medium yellow onions (about 8 ounces each), finely chopped
1/2 cup quark cheese, cottage cheese or sour cream (about 4 ounces)
Butter, for pan-frying (optional)
Sour cream, for garnish
Chopped fresh parsley or dill, for garnish

Steps:

  • Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
  • Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
  • Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
  • Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

PIEROGIE [PEER-OH-GEE] POTATO PIEROGIES PEROGIES



Pierogie [peer-Oh-Gee] Potato Pierogies Perogies image

A great way to use left over potatoes. Every Christmas Eve we had perogies. They do go fast so we'd fight over them. The fillings are unlimited. Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Recipe #146547 FYI: add a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings so you can tell which is which. Just do complement the fillings!

Provided by Rita1652

Categories     Potato

Time 1h

Yield 30-35 perogies

Number Of Ingredients 8

2 large eggs
1/2 teaspoon salt
2 cups flour (240 grams)
2 ounces cream cheese
water, as needed depends on how dry flour is
your favorite mashed potatoes
sauteed onion
sour cream

Steps:

  • In a food processor with the blade and pulse flour and salt.
  • Add eggs and cream cheese run processor till crumbly about 20 seconds.
  • Then through tube slowly add lukewarm water till dough comes into a ball.
  • Process 6 seconds.
  • If sticky just add a little more flour.
  • Let rest 20 minutes.
  • Roll half the dough on floured surface to about 1/16 inch thick.
  • Cut out 5 inch circles using a glass or cookie form.
  • Fill each circle with about 2 tablespoons of filling.
  • Fold over making sure edges are sealed.
  • If dough won`t seal lightly brush water on edges and pinch together.
  • Continue till all dough and filling is used up.
  • Cook in salted boiling water with olive oil.
  • Cook 10 at a time do not over crowd.
  • Stir to avoid sticking.
  • About 3 minutes.
  • Remove with slotted spoon and place in bowl.
  • Add sauteed onions and butter to coat.
  • Repeat till all are cooked.
  • You can serve with sour cream.
  • After boiling you can also pan fry in butter and onions till golden brown.

Nutrition Facts : Calories 41.6, Fat 1.1, SaturatedFat 0.5, Cholesterol 14.5, Sodium 49.7, Carbohydrate 6.5, Fiber 0.2, Sugar 0.1, Protein 1.4

Tips:

  • For the perfect pierogi dough, make sure to use cold water and butter. This will help keep the dough tender and flaky.
  • When rolling out the dough, be sure to flour your work surface and rolling pin to prevent the dough from sticking.
  • If you don't have a pierogi maker, you can use a glass or a cookie cutter to cut out circles of dough.
  • Be careful not to overfill the pierogies, or they will burst open during cooking.
  • When boiling the pierogies, make sure to add a little salt to the water. This will help prevent the pierogies from sticking together.
  • Once the pierogies are cooked, drain them well and then pan-fry them in butter until they are golden brown. This will give them a crispy exterior and a tender interior.
  • Serve the pierogies with your favorite toppings, such as sour cream, onions, or bacon bits.

Conclusion:

Pierogies are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal or as a special treat. With so many different ways to make and serve them, pierogies are sure to become a favorite in your home.

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