Homemade Pierogies Recipe
Homemade Pierogies Recipe photo by Taste of Home

Homemade Pierogies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES: 18 servings

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

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.

Directions

  1. 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, 15 to 30 minutes.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside.
  3. 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 cream cheese, salt, pepper and onion mixture; set aside.
  4. 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 center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  5. 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. 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.
Originally published as Homemade Pierogies in Taste of Home October 2011, p61

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.

Reviews for Homemade Pierogies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 22, 2014

Time consuming but well worth it. There is nothing like a homemade pierogi. You can use fat free cream cheese, egg substitute, and also low fat cheddar to cut some of the calories but there is still a significant amount of fat.

MY REVIEW
Reviewed Mar. 13, 2014

Filling to dough ratio was perfect....will make again

MY REVIEW
Reviewed Nov. 17, 2012

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.

MY REVIEW
Reviewed Dec. 14, 2011

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!

MY REVIEW
Reviewed Dec. 10, 2011

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.

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