Total TimePrep: 1 hour Cook: 5 min./batch
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 large 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 over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, 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 over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogi float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 3 months. To use, for each serving, in a large skillet, saute four pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts4 pierogies: 372 calories, 22g fat (13g saturated fat), 91mg cholesterol, 361mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 7g protein.
Oct 13, 2019
I just made these and altered the recipe slightly. I blitzed some bacon and onion together and added it to the potato mixture after I tried it. Then I added some cheddar cheese on top of the cream cheese. Tasted so good! Served with sauerkraut and sour cream. Divine! Took me a few hours, but I yielded approximately 70 individual pierogies. They are all in the freezer (except the one I taste tested) ready for a family gathering! Thanks for a great recipe!!!!
Oct 9, 2019
Followed this recipe exactly. My first pierogi experience. They were perfect! Added sautéed onions to the potato mix and kept extra to serve on top after they were browned in a little butter. Did not freeze any as they disappeared over 2 days. Will try adding cheddar next batch and make more next time to Freeze! These were tender and delicious!
Sep 12, 2017
My Ukrainian in-laws would be the first to say "where's the bacon?" Always chop and fry up bacon with the onion... makes them even better... We also don't use cream cheese, but sharp cheddar or cottage cheese mixed in with the potato. And of course in a Ukrainian household, perogies are always served with sour cream.... :-)
Sep 24, 2016
Great recipe! I wanted to add some protein so I could justify the fat content (lol) so I added blended chickpeas to the filling. I also added some onions during saut?ing. Delicious!I will add a little more salt to the filling next time too.
Apr 30, 2015
Awesome! I've been dying to have perogies for years and you can't buy them here in Germany..... this was WELL worth the effort. I did half the recipe and it made 40 perogies. Wasn't able to rice the potatoes but mashing them worked fine.
Mar 27, 2015
Delicious recipe! I'll never buy frozen again!
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.
Mar 13, 2014
Filling to dough ratio was perfect....will make again
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.
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!