Homemade Pierogi Recipe
There’s something irresistible about homemade pierogi—the tender dough, the savory filling, and the comforting warmth they bring. Growing up, my family would gather in the kitchen, laughter echoing as we rolled, filled, and shaped these delightful dumplings. This Homemade Pierogi Recipe is a cherished tradition that transforms simple ingredients into a hearty meal. Whether you’re making them for a special occasion or just on a cozy Sunday afternoon, these pierogi are sure to bring smiles to your table.
Why I Love This Recipe
Homemade pierogi have a way of creating memories. The process itself can be a beautiful bonding experience, whether you’re cooking with family or friends. What I adore about this recipe is its versatility. You can customize the fillings to suit your taste—from classic potato and cheese to adventurous options like sauerkraut or mushroom. Plus, they freeze beautifully, making them perfect for meal prep or unexpected guests.
Ingredients at a Glance
- 5 cups all-purpose flour
- 1 cup hot water
- 1 teaspoon coarse salt
- ½ cup cooking oil
- 1 large whisked egg
- 1 peeled small-diced yellow onion
- 1 stick + 6 tablespoons unsalted butter
- 3 pounds peeled russet potatoes (about 5 large potatoes)
- 1 cup farmer’s cheese
- Coarse salt and ground white pepper to taste
Appliances & Accessories
- Mixing Bowl: For combining your dough ingredients.
- Rolling Pin: Essential for rolling out the dough to the perfect thickness.
- Potato Masher: To achieve a creamy potato filling.
- Large Pot: For boiling the pierogi before pan-frying.
- Skillet: For sautéing the onions and butter, and later frying the pierogi.
- Cookie Cutter or Glass: For cutting out the dough circles.
Homemade Pierogi Recipe: Step-by-Step Guide
Step 1: Prepare the Dough
In a large mixing bowl, combine the 5 cups of all-purpose flour and 1 teaspoon of coarse salt. Make a well in the center and pour in the whisked egg, cooking oil, and hot water. Mix with a fork until the dough starts to come together. Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Cover with a clean towel or plastic wrap and let it rest for about 30 minutes.
Step 2: Make the Filling
While the dough is resting, peel and dice the russet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl. In a skillet, melt 1 stick of butter over medium heat, then add the diced onion. Sauté until golden brown, about 5-7 minutes. Combine the sautéed onions with the mashed potatoes and add the farmer’s cheese. Season with coarse salt and ground white pepper to taste. Mix thoroughly until well combined.
Step 3: Roll Out the Dough
Once the dough has rested, divide it into quarters. Take one portion and keep the rest covered to prevent drying out. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles, about 3 inches in diameter.
Step 4: Fill the Pierogi
Place a generous tablespoon of the potato and cheese filling in the center of each dough circle. Fold the circle in half, pressing the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
Step 5: Cook the Pierogi
Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches. Cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them from the water and transfer them to a plate.
Step 6: Sauté the Pierogi
In a large skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the boiled pierogi and sauté until golden brown on both sides, about 3-4 minutes per side.
Step 7: Serve and Enjoy
Serve your homemade pierogi hot, garnished with additional sautéed onions if desired. A dollop of sour cream or a sprinkle of fresh herbs can take them to the next level!
Seasonal Flavor Boosts
- Herbs: Add fresh dill or chives to the potato filling for a burst of flavor.
- Mushrooms: Sautéed mushrooms can be mixed into the filling for an earthy touch.
- Spinach: Incorporate fresh spinach into the filling for a vibrant green addition.
- Cheddar Cheese: Replace farmer’s cheese with sharp cheddar for a different flavor profile.
Author’s Commentary
The process of making pierogi is as satisfying as the end result. It’s a labor of love that pays off with each delicious bite. I often find myself reminiscing about the times spent in the kitchen with family, and this recipe encapsulates that warmth and togetherness. Don’t be afraid to experiment with different fillings—each variation tells its own story!
Cooling, Storing & Rewarming
Once cooked, you can enjoy your pierogi immediately, but they also store beautifully. Allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply boil them again for a minute or sauté them in a skillet with a bit of butter until heated through.
Ask the Chef
Can I use a different type of cheese in the filling?
Absolutely! While farmer’s cheese is traditional, you can use ricotta, cottage cheese, or even cream cheese for a different flavor and texture.
What can I serve with pierogi?
Pierogi are delicious on their own, but they pair wonderfully with sour cream, caramelized onions, or even a simple salad for a complete meal.
How do I know when my pierogi are cooked properly?
Pierogi are done when they float to the surface of the boiling water. After they float, let them cook for an additional 1-2 minutes to ensure the filling is heated through.
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Just remember to bring it to room temperature before rolling it out.
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Before You Go
Creating this Homemade Pierogi Recipe is not just about the food; it’s about making connections, sharing stories, and enjoying the simple pleasure of cooking. I hope this recipe inspires you to gather your loved ones in the kitchen and create your own delicious memories. Happy cooking!
Homemade Pierogi Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the 5 cups of all-purpose flour and 1 teaspoon of coarse salt. Make a well in the center and pour in the whisked egg, cooking oil, and hot water. Mix with a fork until the dough starts to come together. Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic. Cover with a clean towel or plastic wrap and let it rest for about 30 minutes.
- While the dough is resting, peel and dice the russet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl. In a skillet, melt 1 stick of butter over medium heat, then add the diced onion. Sauté until golden brown, about 5-7 minutes. Combine the sautéed onions with the mashed potatoes and add the farmer's cheese. Season with coarse salt and ground white pepper to taste. Mix thoroughly until well combined.
- Once the dough has rested, divide it into quarters. Take one portion and keep the rest covered to prevent drying out. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles, about 3 inches in diameter.
- Place a generous tablespoon of the potato and cheese filling in the center of each dough circle. Fold the circle in half, pressing the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
- Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches. Cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them from the water and transfer them to a plate.
- In a large skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the boiled pierogi and sauté until golden brown on both sides, about 3-4 minutes per side.
- Serve your homemade pierogi hot, garnished with additional sautéed onions if desired. A dollop of sour cream or a sprinkle of fresh herbs can take them to the next level!
Notes
- Feel free to experiment with different fillings like sauerkraut or mushrooms.
- These pierogi freeze well; just ensure they are completely cool before storing.
- To reheat, either boil or sauté in butter until warmed through.
