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Easy Homemade Pierogies

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Pierogies

Oh pierogi, how can a little piece of dough stuffed with potato and cheese taste so darn good? I’ve had a hankerin’ for the eastern european potato dumpling since I was a bridesmaid for a good friend that I had met through work. At her fabulous wedding buffet there was pan after pan of delicious Pierogies that her Mom and Aunties had lovingly handmade. It was a family tradition! No matter how fancy the wedding or how posh the venue no wedding in that family was complete without at least a billion homemade pierogies. Let’s just say it was a good thing there was a lot of good dancing at that wedding to work off the calories, or my bridesmaid dress would have burst at the seams!Pierogies

Being the resourceful person I am, I was sure to invite myself over the next time my friend’s Mom was making pierogies. She was one of those fabulous cooks that just used a bit of this and a bit of that, with no real recipe. She was kind enough to let me measure as she cooked, and I came up with a recipe. I used that recipe so many times I actually got to the point where I didn’t need to measure or follow the recipe anymore. So when I promised a couple of friends I would post my pierogi recipe, I had to stop and measure as I cooked, just like I did all those years ago. This recipe will only make about 30 pierogies, so while it won’t be enough for a wedding with 300 guests, it should be enough to feed your family!

Mix together shortening, egg yolks and cold mashed potatoes.
Mix together shortening, egg yolks and cold mashed potatoes.

 

As a side note, I always use the plastic water bottle trick to separate an egg. Use a washed out water bottle. Touch the top of the yolk with the bottle.
As a side note, I always use the plastic water bottle trick to separate an egg. Use a washed out water bottle. Touch the top of the yolk with the bottle.
Gently squeeze the bottle.
Gently squeeze the bottle.
Transfer yolk to new dish and release pressure on the side of the bottle. Easy Peazy!
Transfer yolk to new dish and release pressure on the side of the bottle. Easy Peazy!

 

Mix together flour, salt and cream of tartar.
Mix together flour, salt and cream of tartar.

 

Add flour mixture to potato mixture, a small amount at a time, alternating with water. Add enough flour so dough is soft but not sticky.
Add flour mixture to potato mixture, a small amount at a time, alternating with water. Add enough flour so dough is soft but not sticky.

 

Form dough into a ball and let rest, covered in plastic on a floured surface.
Form dough into a ball and let rest, covered in plastic on a floured surface.

 

After dough has rested, roll out on to a floured surface to about 1/8th of an inch thick. It's easier to roll the dough if you roll out only half at a time.
After dough has rested, roll out on to a floured surface to about 1/8th of an inch thick. It’s easier to roll the dough if you roll out only half at a time.

 

Cut dough out using a 3 inch cookie cutter, or if you don't have one, use a 3 inch glass.
Cut dough out using a 3 inch cookie cutter, or if you don’t have one, use a 3 inch glass.
Mix together mashed potatoes, cheese, egg white and salt and pepper. Sometimes I also add in a 1/4 cup of sauteed onions.
Mix together mashed potatoes, cheese, egg white and salt and pepper. Sometimes I also add in a 1/4 cup of sauteed onions.

 

Place about a teaspoon of the filling mixture in the middle of each dough circle. Don't put into too much!
Place about a teaspoon of the filling mixture in the middle of each dough circle. Don’t put into too much!

 

Fold dough over and pinch ends closed. And place on a parchment covered cookie sheet.
Fold dough over and pinch ends closed. And place on a parchment covered cookie sheet.

 

Gently place pierogies in boiling water.
Gently place pierogies in boiling water.

 

When pierogies float to the surface of the water, they're done! It should take about 5 minutes.
When pierogies float to the surface of the water, they’re done! It should take about 5 minutes.

 

Place boiled pierogies in a hot pan with a mixture of 2 tablespoons butter and 2 tablespoons olive oil and brown. The olive oil helps keep the butter from browning too quickly.
Place boiled pierogies in a hot pan with a mixture of 2 tablespoons butter and 2 tablespoons olive oil and brown. The olive oil helps keep the butter from browning too quickly.

 

Serve hot with sour cream and sliced green onions. Bacon bits and sauteed onions make great toppings too! Enjoy!
Serve hot with sour cream and sliced green onions. Bacon bits and sauteed onions make great toppings too! Enjoy!

 

Homemade Pierogies

Dough
1/2 cup cold mashed potatoes
2 tablespoons shortening
3 egg yolks
1/2 cup warm water
1 3/4 to 2 cups flour
1 teaspoon salt
1 teaspoon cream of tarter

Filling
1/2 cup sharp cheddar cheese
1/2 cup mashed potatoes
1 egg whites
salt and pepper to taste

Combine mashed potatoes, shortening and egg yolks in a bowl. In another bowl mix flour, salt and cream of tarter. Add flour mixture to mashed potato mixture a small amount at a time, alternating with the water. Cover with plastic wrap and let stand 10 – 15 minutes.

Roll out dough to about 1/8th of an inch thick, cut with a 3 inch round cookie cutter.

Place about 1 heaping teaspoon of filling on each round, then fold and pinch edges together.

To cook, bring a large pot of water to a boil. Add perogies in batches to boiling water and cook just until they float and puff slightly. (about 5 minutes)

Remove from water. Perogies can be served at this point, or fried in a pan with oil (and I add a bit of butter) until golden brown.


Easy Homemade Pierogies
Ingredients
  • Dough
  • 1/2 cup cold mashed potatoes
  • 2 tablespoons shortening
  • 3 egg yolks
  • 1/2 cup warm water
  • 1 3/4 to 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tarter
  • [br]
  • Filling
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup mashed potatoes
  • 1 egg whites
  • salt and pepper to taste
Instructions
  1. Combine mashed potatoes, shortening and egg yolks in a bowl. In another bowl mix flour, salt and cream of tarter. Add flour mixture to mashed potato mixture a small amount at a time, alternating with the water. Cover with plastic wrap and let stand 10 – 15 minutes.
  2. Roll out dough to about 1/8th of an inch thick, cut with a 3 inch round cookie cutter.
  3. Place about 1 heaping teaspoon of filling on each round, then fold and pinch edges together.
  4. To cook, bring a large pot of water to a boil. Add perogies in batches to boiling water and cook just until they float and puff slightly. (about 5 minutes)
  5. Remove from water. Perogies can be served at this point, or fried in a pan with oil (and I add a bit of butter) until golden brown.


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Comments

  1. I’ve never had pierogies before. They look delicious and the presentation is beautiful! I will be giving this recipe a try.

    Reply

  4. The ladies at our church make these over a series of days. I helped peel the potatoes… That’s it.
    My kids love them, as do I. I had no idea there were potatoes in the dough!

    Reply

  5. We really enjoy good pierogies in our home, as they are a favorite dish! I have yet to make edible one a at, but this recipe looms easy to do and I hope I can get it done right, thank you for posting this!

    Reply

  7. These look wonderful! I love these and will give your recipe a try. Either that or I have to move closer to you. Also, I have never heard of using a plastic bottle to separate egg yolks. Thanks for the tip!

    Reply

  13. I’ve always wanted to try this and now you’ve just showed me an easy way to separate my egg yolks. I’ve never done that before. I’m so going to try it. Thanks for sharing.

    Reply

  14. My family & I never tasted pierogies before, but it looks really simple to make I would introduce this to the hubby & ask him if he would like to try this out

    Reply

  16. Wow these sound delicious, it has been a while since I have had Pierogies, but I love them too!

    Thanks for the Post, Picture’s and the Recipe!

    Reply

  17. I can’t wait to try this! I grew up on authentic Hungarian/Polish pierogies and haven’t had a good real one in years. The recipe looks easy to follow and the pictures are great! I’ll make the potato ones but also want to try other fillings like cabbage, sauerkraut and cheese. Thank you!

    Reply

  21. I’ll just wait for Pattypie to ship me some, my bucket list of new dishes are overflowing. LOL

    Thanks for sharing! I like them fried better than boiled, but it’s just a preference. I also have made them with beef, onion and cabbage in them. Just cook the ingredients together and do the same thing.

    Reply

  22. oh yum! my college roommate’s parents are both originally from Poland – a decade or more after graduation from college and when she came to visit, guess what we made… pierogies. YUM

    Reply

  23. I love boxed pierogies. I’m sure home made is excellent! I’ve pinned it for later and look forward to trying these. Thanks!

    Reply

  26. My daughter and I love pierogies, but we only made them homemade once and they were gross. We might try your recipe this time. 🙂

    Reply

  28. These look beyond delicious. All the necessary food groups in a tasty little pocket….I’m a little in awe of how perfect yours look Patty, but your recipe is easy to follow and I think I might give them a go! 🙂

    Reply

  30. Oh Anya, you know I picked the best ones out for the picture 😉 They are very tasty even if they aren’t picture perfect. Besides, they are supposed to be “rustic” 😉 Oh I love that term! 😉

    Reply

  31. My granddaughter is a pierogie fanatic. However, I always thought making them was a chore so I never did. Your recipe proves me so wrong – I’;; have to invite her over to give my homemade ones a try.

    Reply

  33. Is it really that easy? I can do this and I can’t wait to try these! All the ingredients are so handy too. Have never made them and they’re not something we regularly eat. I do believe these will become a regular dish out our home. I hope to give it try today or tomorrow.

    The pictures make hungry.

    Reply

  34. They look great, tasty and easy..especially the step by step…
    and I love the egg yoke trick too, recipe I will try for sure!

    Reply

  35. The first time I tasted homemade pierogies was at a friend’s house 10 years ago. I’m crafty as well and happen to park myself athe the kitchen table while my friend and her husband create magic. There’s no other taste like that of a fresh made pierogie with butter.

    Reply

  38. I got addicted to pierogies when my husband and I lived in Ukraine for a time as missionaries. We could buy them anywhere for almost nothing, and we did! Back home I’ve bought frozen in the stores, but I’ve never tried to make them. Reading this, though, I will. Thanks!!!

    Reply

  39. My grandma taught me how to make pierogies………but with Farmers Cheese….they are yummmmm m m m m…….she also made them with meat and sometimes certain berries in season……….so good. Old Polish recipe….thanks so much for posting this.

    Reply

  42. Your site was full of things I didn’t know and can be interesting to others as well. But please, the word is Pierogi—that is the plural. form for Pierog. But of course, 1 pierog would never do.

    Reply

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