Homemade Pierogi

Growing up in East Utica New York, our bingo hall use to make this style filled Perogi with Sauerkraut, Cheese, and Potatoes.


This pierogi style is filled with mashed potato, sauerkraut, and cheddar cheese all in one and I also separated the recipes for each individual for those who aren't fond of all three fillings together.



Most are made either one of the other, however, these have the filling all in one.



These are the way I love them, you can separate the filling to do either or if you want to adapt them to the frozen kind in the supermarkets.



Just leave the sauerkraut out and do cheese and mashed potato if you aren't a fan of kraut.



The dough is pillow-soft and delicious, easy to use, and perfectly cooks up with a tender pierogi with this delicious filling.



We love filled all kinds of homemade dough recipes like Panzerotti which is an Italian deep-fried pizza, Chinese Egg Rolls from scratch, and homemade Runza a dough stuffed with meat and popular in Nebraska.

What Are Pierogi?

Pierogies are simply dumplings that are typically filled with potatoes or cheeses and sauerkraut.


Filled dumplings are usually found in the freezer sections of your grocery stores.


Homemade is a pillowy soft dough and you can add what you like inside.


The dumplings are made similar to an Italian ravioli stuffed with ricotta cheese, which is a delicious pasta with cheese or meat inside but cooked the same way.


They are both stuffed, frozen, boiled in water, and then fried (ravioli fried becomes an appetizer dipped in a marinara sauce whereas the pasta is just boiled and tomato sauce is added on top).

History on Pierogis

A Central and Eastern European staple, it’s difficult to pin down one origin story for the pierogi.


Some people think they came to Poland from Russia, others think Marco Polo brought them from China to Italy, and still, others believe they were created in Turkey.


Outside North America, Polish pierogi is best known in Ireland, the United Kingdom, Germany, Australia, and the Netherlands.


The origins of pierogi are always disputed.


The word “pierogi” has Slavic roots and the dumpling is particularly popular Poland.


The pierogi is now commonly eaten day-to-day and on special occasions, particularly Christmas there.

Ingredients You Will Need

scroll down to the recipe card for exact measurements

For the dough

• all-purpose flour
• egg (beaten)
• salt
• water
• sour cream

For the fillings:

• potatoes mashed
• sauerkraut
• cheddar cheese
• garlic
• onion
• sour cream
• cheese
• salt, pepper

Mixing The Fillings and Dough

For the fillings I usually like my potatoes whipped and no lumps so I use a flat beater industrial mixer and make the potatoes super smooth.


For the dough that can be done by hand or using a mixer but kneading the dough so it's pliable and soft will be done after mixing for 4 to 5 minutes.

Tips

• Always use a deep pot when boiling
• DO NOT THAW FIRST they will open and filling will come out when boiling
• Always heat the pan first before frying by adding butter or olive oil
• Freeze them on a cookie sheet on parchment paper, single not crowding them
• After freezing add them to a freezer bag until ready to use

Other Recipes We Love

Mom's Sausage Roll
Stromboli
Air Fried Hand Pies

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Three Fillings

The pierogi you like can be just one kind or all three fillings in one.


Each is made differently to Regions of where they are accustomed too, our favorite is the Ukraine style which has cheese, potato, and sauerkraut.


You can add or adapt the fillings any way you like.


I have read that some also use pie fillings and made fruit dumplings or even meat dumplings.


I have also included a delicious sauce to add to the top of the savory dumplings made in this post that you can try, it's easy and compliments these pierogi perfectly.

homemade pierogi, pierogi dough recipe, pierogi filling recipe, pierogi recipe, sauerkraut and potato filled pierogi,

dumplings, filling dough, polish food, Ukrainian food

Ukrainian

Yield: 16

Author: Claudia Lamascolo

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Homemade Pierogi

Prep time: Cook time: Total time:

These are a pierogi stuffed with a mixture of sauerkraut, mashed potatoes, and cheddar cheese. You can separate them but we love them all combined in one dough.

Ingredients:

• Pierogi filling #1 Potato, Sauerkraut, and Cheese:
• 3 small potatoes ( around 1 pound) boiled mashed with salt and pepper
• 2 tablespoons sour cream
• 1/4 teaspoon salt and pepper to taste
• 1 cup drained sauerkraut
• 2 cups shredded sharp cheddar cheese
• Filling #2 Potato and cheese
• 3 small potatoes ( around 1 pound) boiled mashed with salt and pepper
• 4 ounces sharp Cheddar Cheese, shredded (half of an 8-ounce block)
• 1 tablespoon butter
• 1 teaspoon minced garlic or onion
• 3/4 tablespoon salt and pepper
• Filling #3 Sauerkraut
• 1 1/2 cups sauerkraut, drained slightly
• 1/2 cup shredded sharp cheese
• 1 teaspoon minced garlic or onion
• 1 tablespoon sour cream
• Dough:
• 3 cups all-purpose flour
• 1 egg (beaten)
• 1 teaspoon salt
• 1 cup of water
• 1/4 cup of sour cream
• Sauce:
• 2 slices of cooked bacon crumbled
• 1 teaspoon onion minced fine
• 1 clove of garlic minced fine
• 1 cup of heavy cream
• 1 tablespoon freshly chopped parsley
• Olive Oil or Butter for frying

Instructions:

1. Mix the kind of filling you prefer and set aside in a covered bowl.
2. Add all your dough ingredients and mix to combine.
3. I just stir this by hand.
4. Lightly flour a board and remove your dough from the bowl.
5. Knead gently for 4-5 minutes.
6. Wrap and place in the refrigerator for 30 minutes.
7. On a floured board roll the dough out to 1/8 of an inch in thickness then use a round 4-inch cooker cutter (or a floured glass will work to cut out circles.
8. Use a small brush and wet one side edge of a circle of dough with a beaten egg white.
9. I use a melon ball scooper and place that size filling in the center then fold the dry side over, pressing sides together to seal.
10. Seal with egg around the rim.
11. Run along the pressed edges with a fork.
12. Place the pierogi on a large cookie sheet that will fit in the freezer lined with parchment paper.
13. Repeat until all the dough and filling has been used. Place the tray into a freezer and freeze.
14. To Cook the Pierogi:
15. Fill a deep pan ( like a pasta pot) of water to a boil with a little salt.
16. Place one pierogi in at a time and don't crowd them.
17. The pierogi will float to the surface when cooked.
18. Remove with a slotted spoon to drain and add to another clean frying pan with melted butter around 2 tablespoons.
19. Fry each one until golden and crispy on each side.
20. If you're making the sauce recipe, place the pierogi in an ovenproof dish to keep warm while making the sauce.
21. Add 2 tablespoons or more butter to the same pan you fried the pierogi adding the onion, garlic, cooked bacon, parsley, and cream.
22. Cook until this mixture thickens around 5 to 8 minutes on medium-low heat. 
23. Add salt and pepper to taste,
24. Pour over warm pierogi.

https://www.whatscookinitalianstylecuisine.com/2020/06/homemade-pierogi.html

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