Homemade Pierogi Recipe

When it comes to comfort food, few dishes can rival the charm and deliciousness of homemade pierogi. These delightful dumplings, filled with a variety of savory or sweet fillings, offer a taste of tradition and warmth in every bite. Whether you’re enjoying them as a main course or a snack, making pierogi from scratch is a rewarding experience that fills your kitchen with irresistible aromas. This Homemade Pierogi Recipe will guide you through the process, ensuring you create tender, flavorful dumplings that everyone will adore.

Why It Works Every Time

The beauty of this Homemade Pierogi Recipe lies in its simplicity and adaptability. The dough, made from just a few pantry staples, is pliable and easy to work with, resulting in tender dumplings that won’t tear during cooking. The filling, a classic combination of russet potatoes, farmers cheese, and sautéed onions, offers a rich and satisfying flavor profile. By following the detailed steps, you can ensure perfect pierogi every time, whether you’re an experienced cook or just starting out.

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 farmers cheese
• Coarse salt and ground white pepper to taste

Gear Up: What to Grab

• Large mixing bowl: For combining the dough ingredients.
• Potato masher or ricer: To ensure your potatoes are smooth for the filling.
• Rolling pin: For rolling out the dough evenly.
• Round cutter or glass: For cutting out the dough circles.
• Large pot: To boil the pierogi.
• Skillet: For sautéing the onions and butter.

Stepwise Method: Homemade Pierogi Recipe

Step 1: Prepare the Dough

In a large mixing bowl, combine the 5 cups of all-purpose flour and 1 teaspoon of coarse salt. Create a well in the center and add the whisked egg, cooking oil, and hot water. Mix until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a towel and let it rest for at least 30 minutes.

Step 2: Make the Filling

While the dough is resting, peel and dice the russet potatoes. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Mash the potatoes until smooth, then add the farmers cheese, sautéed onions, and season with coarse salt and ground white pepper to taste. Mix well and set aside to cool.

Step 3: Roll and Cut the Dough

Once the dough has rested, divide it into quarters for easier handling. Roll out one portion on a floured surface to about 1/8-inch thickness. Use a round cutter or glass to cut out circles, about 3 inches in diameter. Place a small spoonful of filling in the center of each circle.

Step 4: Seal the Pierogi

Carefully fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, ensuring there are no air pockets. 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. Add the pierogi in batches, being careful not to overcrowd the pot. Cook for about 3-5 minutes until they float to the surface. Remove with a slotted spoon and let drain.

Step 6: Sauté and Serve

In a skillet, melt the stick of butter along with the 6 tablespoons of butter. Add the cooked pierogi and sauté until golden brown on both sides. Serve hot with a sprinkle of fresh herbs or additional sautéed onions if desired.

Health-Conscious Tweaks

• Substitute whole wheat flour for half of the all-purpose flour for added fiber.
• Use olive oil instead of cooking oil for a healthier fat option.
• Try adding spinach or other vegetables to the potato filling for extra nutrients.
• Consider using low-fat cheese or cottage cheese in place of farmers cheese.

Author’s Commentary

Making Homemade Pierogi Recipe has become a cherished tradition in my kitchen. The process is not just about creating delicious dumplings; it’s an opportunity to gather with family and friends, sharing stories and laughter. Each bite of these pierogi transports me to a place of nostalgia, reminding me of my grandmother’s kitchen, where love was always the secret ingredient.

Storing Tips & Timelines

If you have leftover pierogi, they can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked pierogi in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. When ready to cook, boil them straight from the freezer for a quick and satisfying meal.

Your Top Questions

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. Allow it to come to room temperature before rolling out.

What can I use as a filling besides potatoes and cheese?

There are countless filling options! You could try sauerkraut, mushrooms, ground meat, or even sweet fillings like fruit preserves or sweet cheese.

Can I boil pierogi instead of frying them?

Yes, boiling is a traditional method for cooking pierogi. However, frying them afterward gives them a lovely crispy texture that many people enjoy.

How do I serve pierogi?

Pierogi are delicious on their own, but you can elevate them with toppings like sour cream, crispy bacon bits, or fresh herbs. Pair them with a side salad for a complete meal.

Try These Next

• Creamy Chicken Mushroom Orzo Bake
• Spinach And Ricotta Stuffed Shells
• Creamy Garlic Parmesan Pasta Bake

Final Bite

When you serve this Homemade Pierogi Recipe, you’re not just serving food; you’re sharing a piece of culture and tradition. Each dumpling is a labor of love, a testament to the joy of cooking, and the beauty of homemade meals. So gather your loved ones, roll up your sleeves, and enjoy the delightful process of creating pierogi that will be cherished for generations to come.