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Homemade Pierogies Recipe

Homemade Pierogies Recipe photo by Taste of Home

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Pierogies are dumplings or tiny pies stuffed with a filling, often potatoes and cheese, and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks. —Diane Gawrys, Manchester, Tennessee

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Homemade Pierogies Recipe

Prep: 1 hour + freezing Cook: 5 min./batch

Yield: 18 Servings

60 5 65

Ingredients

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

Directions

In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, for 15 to 30 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside.
Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the cream cheese, salt, pepper and onion mixture; set aside.
Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon; cool slightly.
Place on waxed paper-lined 15-in. x 10-in. x 1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags. May be frozen for up to 3 months. Yield: 6 dozen.
To prepare frozen pierogies: In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Yield: 1 serving.

Nutritional Facts 4 pierogies equals 372 calories, 22 g fat (13 g saturated fat), 91 mg cholesterol, 361 mg sodium, 39 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Homemade Pierogies in Taste of Home October 2011, p61

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Homemade Pierogies

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Reviewed on Nov. 17, 2012 by jmkasprak

If you're preparing these by yourself, the prep time is about two hours and it's tedious work. That said, the pierogies are delicious. The filling is just wonderful. If I do these again, I'll find a friend to help so we can get them into the boiling water immediately after forming. I waited until I had them all done, and my kitchen got quite warm which I think is why they started to stick to the wax paper. I had some rather deformed looking pierogies.

Reviewed on Dec. 14, 2011 by galedia

These cooked up so nice on weeknights where we had little time to cook. My husband loved them and he has never cared for perogies before!

Reviewed on Dec. 10, 2011 by csteve04

It took a little longer to prepare than the recipe stated but it was worth it. My husband and I both loved the pierogies and have plenty of extras in the freezer.

Reviewed on Nov. 09, 2011 by mgranet3

There must be something wrong with the dough quantities in this recipie - I had to add 2 more cups of flour on top of the 5 called for because the dough was so wet even after resting that it could not be worked with! I'm not eager to find out what might be wrong with the potatoes, so I think I will find another recipe to try.