Homemade Polish Pierogi

Name: Homemade Polish Pierogi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings.
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

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

Directions

In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover with plastic wrap and let rest 10 minutes.
For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream.

Nutrition Facts

1 serving: 230 calories, 6g fat (3g saturated fat), 85mg cholesterol, 500mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 11g protein.

Originally published as Polish Pierogi in Country Woman October/November 2015

Reviews

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Average Rating:

Ewa

May 17, 2018

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)
Tweetybird924

Feb 3, 2018

This dough is great. I used a potato filling so I used the potato water in the dough.
Jellybug

May 26, 2016

I made just as the recipe directed. This dish is a keeper, I used the ricotta.
sugarcrystal

Feb 18, 2016

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!
zosha

Nov 28, 2015

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