Homemade Polish Pierogi
My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
Ingredients
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- FILLING:
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Dash pepper
- 1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
- 1 to 4 tablespoons butter, divided
- Sour cream, optional
Reviews
These were amazing! It is a little bit of a time-consuming process, but I had all three of my kids come help me fill and fold and turned it into a family activity :)
this actually looks POLISH... :) but let me make a suggestion - try to use hot water with a bit of melted butter (just pour it into the flour and mix with a knife, add the eggs and knead)
This dough is great. I used a potato filling so I used the potato water in the dough.
I made just as the recipe directed. This dish is a keeper, I used the ricotta.
This dough is great, though I did use about half a cup of water. I let the dough rest on my counter (wrapped) for an hour & it rolled beautifully. I know farmers cheese is traditional, but all I had on hand was extra sharp white cheddar, which I mixed into mashed potatoes with a bit of grated onion. This was my first attempt at making home made pierogies, though I was practically raised on the frozen ones. I plan to make these often & experiment with different fillings! Also, I fried some & left some plain. Both ways are great!
a pasta machine makes this faster. My auntie who taught me filled these with mashed potatoes cheddar cheese onions & lots of pepper (I use sriracha sauce) She also. filled these with mushrooms or for dessert a fruit Sometimes to cheat I use canned pie filling. To serve as a dessert top with sweetened sour cream. Many recipes say just to boil (yech). You really do need to fry them up as this recipe says. I just use an empty can to cut the pierogie I have seen pierogie makers on the market, though I don't own one