Pierogi Recipe

by katerina on January 29, 2007

Well, I must say that though it did take a few hours to make homemade perogies it was totally worth it! I made the filling yesterday so all I had to make today was the dough then put them together. If you do it all at once do let the filling cool to room temperature before assembling.

These were so tasty I could have served them with just butter, but they were good with sauteed onions, sour cream and freshly diced tomatoes. These were a huge hit, its a good thing the recipe made about 75 pierogis!

Print Recipe

Perogies

(75 perogies)
Adapted from Beyond Salmon

Filling:
3 large Potatoes, Red, Flesh And Skin
1/2 package of cream cheese
4 tablespoons butter
1 large white onion
Dough:
3 cups all-purpose flour
1 Tbsp kosher salt
1 egg, lightly beaten
3/4 cup water

First make the filling:

1. Bring the cream cheese and butter to room temperature to soften.

2. Saute the onions in 1 tablespoon of the butter until they are lightly browned. Buzz them in a food processor and set aside.

3. Peel and mash the potatoes with the cheese and butter. Season to taste, do not be afraid of salt!

4. Mix the onions into the potatoes.

Then make the dough:

1. In a mixer bowl whisk together salt and flour, holding back a 1/2C of flour. Make a well in the center and add the egg and water.

2. Attach dough hook and knead on low speed until a dough forms. If it doesn’t come together add more water a teaspoon at the time while mixer running. If it seems too wet slowly add the flour a tablespoon at a time.

3. Turn the speed up and knead for 2 minutes(No higher then speed 2 on a kitchen aid).

4. Cover the dough and let sit for 20 minutes before using.

Assembling:

1. Divide the dough in quarters and work in batches. First you want to roll out the dough. I used my pasta maker to do this so I could get it nice and thin (setting 4 on the mixer attachment) about 2 mm.

2. You can do this one of two ways, cut out circles first or fold the dough over and then cut it out. I use a 2.5″ diameter ravioli cutter to cut out the circles first.

3. Putting the dough in my hand, I then grab about a teaspoon and a half of filling, fold the dough over and pinch around the semi-circle. You may find the dough isn’t sticking well enough – if thats the case run a wet finger around the edge before sealing.

Cooking:

These fresh pierogis will take about 90 seconds in boiling water or until they float to the surface. After boiling you can serve them as is or fry them in a little butter to crisp them up.

Storing:

Put them on a parchment lined cookie sheet brushed with melted butter. Continue layering with parchment between the layers. You can put them directly into the freezer this way then transfer them to zip loc bags or freezer pack them after about 18 hours.


Prep Time: 90 minutes | Cooking Time: 15 minutes | Total Time:105 minutes
Calories(approximate per serving): 40



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