Easy Pierogi Recipe

Easy Pierogi Recipe

Pierogi can be sweet, savory, or spicy, and the most common fillings include cheese, onions, ground meat, mushrooms, potatoes, and sauerkraut.

The sweet versions commonly include various berries, such as strawberries or blueberries. Traditionally, these dumplings are served as the 12th course of a traditional Polish Christmas Eve dinner.

 

 

RECIPE INGREDIENTS

PIEROGI DOUGH:

2 cups all purpose flour

1 tsp cooking/kosher salt

3 tablespoons unsalted butter

1/2 cup water

1 large egg , whisked 

PIEROGI FILLING:

1 lb potatoes , peeled and sliced 1cm / 1/2″ thick

1 tablespoons cooking/kosher salt

2 tablespoons unsalted butter

1 cup shredded cheddar cheese , tightly packed cup

1/4 tsp cooking salt

1/2 tsp black pepper

ONION BUTTER:

2 tablespoons unsalted butter

1 onion , finely diced

1/2 tsp cooking/kosher salt

 

 

DIRECTIONS ON HOW TO MAKE EASY PIEROGI RECIPE

PIEROGI DOUGH:

Over medium heat, heat up the water and butter in a small saucepan until butter is melted, do not boil water. Turn off heat.

Combine the flour and salt in a mixing bowl. Add the butter water plus egg. Mix to combine into a shaggy dough.

On a lightly floured work surface, knead for 5 minutes until the dough becomes smooth. Wrap with cling wrap and leave on the counter for 30 minutes.

FILLING:

Put potato and 1 tbsp salt in a large saucepan. Add cold tap water. Bring to a boil on high heat until potatoes are soft.Drain, then pass the potatoes through a potato masher.

Then add butter, cheese, salt and pepper. Mix with a wooden spoon until fully combined.

Cool on the counter for 30 min then refrigerate until cold.

WRAPPING PIEROGIS:

On a lightly floured surface, roll out the dough to 3mm / 1/8″ thickness. Cut out rounds using a 7.5 cm / 3″ cutter. Do as many as you can.

Place 1 tablespoon of cheesy potato filling in the middle of a round. Dip finger with water and run along edge of half the circle. Fold dough over to enclose the filling and press to seal, making slight indents (no pleats).

Place them on a lightly floured tray and continue to wrap remaining Pierogi.

COOKING & SERVING PIEROGIS:

Bring ~3 litres/quarts of water to the boil with 1 tbsp salt. Lower 10 piergosi into the water. 

Boil pierogis in batches.

Cook for 5 minutes – they should be floating on the surface.

Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to transfer pierogi into a bowl.

Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter.

Slide onto a serving plate, scraping out every drop of butter. Sprinkle with parsley, add a dollop of sour cream. 

 

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RECIPE VIDEO

 

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Easy Pierogi Recipe

Rating: 5.0/5

( 1 voted )

Serves: 20 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 10 grams fat

Ingredients

PIEROGI DOUGH:
2 cups all purpose flour
1 tsp cooking/kosher salt
3 tablespoons unsalted butter
1/2 cup water
1 large egg , whisked 
PIEROGI FILLING:
1 lb potatoes , peeled and sliced 1cm / 1/2" thick
1 tablespoons cooking/kosher salt
2 tablespoons unsalted butter
1 cup shredded cheddar cheese , tightly packed cup
1/4 tsp cooking salt
1/2 tsp black pepper
ONION BUTTER:
2 tablespoons unsalted butter
1 onion , finely diced
1/2 tsp cooking/kosher salt

Instructions

• Over medium heat, heat up the water and butter in a small saucepan until butter is melted, do not boil water. Turn off heat.
• Combine the flour and salt in a mixing bowl. Add the butter water plus egg. Mix to combine into a shaggy dough.
• On a lightly floured work surface, knead for 5 minutes until the dough becomes smooth. Wrap with cling wrap and leave on the counter for 30 minutes.
• FILLING:
• Put potato and 1 tbsp salt in a large saucepan. Add cold tap water. Bring to a boil on high heat until potatoes are soft.Drain, then pass the potatoes through a potato masher.
• Then add butter, cheese, salt and pepper. Mix with a wooden spoon until fully combined.
• Cool on the counter for 30 min then refrigerate until cold.
• WRAPPING PIEROGIS:
• On a lightly floured surface, roll out the dough to 3mm / 1/8" thickness. Cut out rounds using a 7.5 cm / 3" cutter. Do as many as you can.
• Place 1 tablespoon of cheesy potato filling in the middle of a round. Dip finger with water and run along edge of half the circle. Fold dough over to enclose the filling and press to seal, making slight indents (no pleats).
• Place them on a lightly floured tray and continue to wrap remaining Pierogi.
• COOKING & SERVING PIEROGIS:
• Bring ~3 litres/quarts of water to the boil with 1 tbsp salt. Lower 10 piergosi into the water.
• Boil pierogis in batches.
• Cook for 5 minutes – they should be floating on the surface.
• Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to transfer pierogi into a bowl.
• Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter.
• Slide onto a serving plate, scraping out every drop of butter. Sprinkle with parsley, add a dollop of sour cream.

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