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Homemade Pierogies

Homemade Pierogies
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
18 ServingsPrep: 1 hour + freezing Cook: 5 min./batch

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
© Taste of Home 2013

2 of 2

Homemade Pierogies (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013