Homemade Pierogies Recipe
- 5 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 cup water
- 3 eggs
- 1/2 cup butter, softened
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Reviews for Homemade Pierogies(8)
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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.
Filling to dough ratio was perfect....will make again
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.
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!
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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