It seems fitting to add a Pierogi recipe to my blog today because it is National Pierogi day. I happen to have an authentic pierogi recipe from my husband’s Polish mother. He was able to get the exact measurements from her back in the 90’s when he had an assignment to complete for school. His assignment was to submit a recipe for an ethnic food. It was a bit of a challenge to get the exact ingredient quantities and directions from his mother. Initially when he asked her how to make Pierogi, she said “make dough, then put in the filling, then boil them.”
He ended up having to spend an afternoon watching her and measuring everything she did in order to obtain this recipe I’m about to share with you.
Pierogi basic dough Recipe
Ingredients:
4 cups of all purpose flour
250 mL of water
1/2 teaspoon salt
2 eggs
Directions:
Mix flour and salt together and sift. Add the eggs and water and knead until dough is smooth and stretchable.
Sprinkle flour over the table where you will be rolling the dough to prevent sticking. Roll out the dough with a rolling pin until it is approximately 1/8 of an inch thick. Cut out the dough with a 3 inch round cookie cutter. It’s really nice to have a cookie cutter with a handle since you will be making so many cuts.
Put your favorite filling (filling recipe below) in the center of each circle.
Stretch the dough around the filling and pinch together to avoid leaking during boiling. Use the handle of a butter knife to make a decorative edge. This step takes practice.
How to boil Pierogi
When pierogi are stuffed and pinched together, put 8-10 of the pierogi into boiling water. Stir occasionally to prevent sticking. When pierogi begin to float, boil for another 3-5 minutes. Continue to boil the remaining pierogi.
Pierogi Potato & Cheese Filling recipe
Ingredients:
5 Medium Potatoes
1/4 pound cheddar cheese
1 medium onion finely minced and sauteed
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Boil the potatoes until tender, drain and mash. Shred the cheese and add to the hot potatoes so it melts. Add salt pepper and sauteed onions, mash to mix.
Pierogi Sauerkraut Filling recipe
Ingredients:
1.5 cans of sauerkraut, drained
2 finley chopped onions
1 package of mushrooms, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Directions: Sauté the mushrooms and onions with salt and pepper. Add the mushrooms and onions to sauerkraut. Put the mixture through a meat grinder.
Serving Pierogi
Saute Onions and pierogi in a frying pan until lightly browned. Serve with sour cream.
Can You Freeze Pierogi?
Yes you can! After boiling the pierogi, place them on a buttered jelly roll pan to cool. Once they are cool, place the pan of pierogi in the freezer. The next day the frozen pierogi can be transferred into a freezer bag, and placed back in the freezer. Be sure to label the bag with the date and filling flavor!
Printable Pierogi Recipe
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