What is a pierogi? Well first and foremost, they are delicious! It’s basically carbs stuffed with carbs! HA! In short Pierogies are the Polish version of the Italian ravioli or the Asian dumpling. The dough is stuffed with either sweet or savory fillings. The most traditional filling is mashed potatoes with cheese and onion – which is what I used.
For the filling, you can get as creative as you’d like! Other traditional fillings include sautéed mushrooms, sauerkraut, and ground beef. Craving something sweet, berries and sweetened cream cheese makes a great filling too!
To eat perogies you can pick them up as a finger food and dunk in sour cream or sauté onions and bacon and make a whole meal out of them.
This recipe was gifted to me by one of my dearest friends, Kellie. Her family has Polish heritage and she shared an original recipe from an old family cookbook. I hope you enjoy these pierogis as much I do!
- 5 cups all-purpose flour
- 3/4 cup water
- 6 egg yolks
- 3 eggs
- pinch of salt
Filling – Cheese, Potatoes and Onion
- 1 + 1/2 cup mashed potatoes
- 1 heaping tablespoon onion – chopped very fine
- 3/4 cup shredded cheddar cheese
- 1/4 cup cream
- salt and pepper to taste
Preparation and Serve
- 1/2 stick butter – cut into slices
- 1 cup sour cream
- chopped chives/green onion
- Make the filling. Add all the filling ingredients into a bowl and mix well.
- Make the dough. On a clean counter, make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center. Using a fork begin whisking the eggs and bring in the flour a little at a time. Add the salt and gradually add in the water. The dough should start to form. Note: you may not end up using all the flour, that’s ok, just discard and remaining after the dough has formed and is no longer sticky.
- Knead the dough until firm. Cut into 3 parts.
- On a floured surface roll out one piece of the dough very thin. Using a cup or cookie cutter cut out circles. Repeat until you’ve used up all the dough.
- Place a small amount of filling off-center on each circle of dough. To seal the edge, dip your finger into water and moisten the edge of the circle. Fold dough over and press to seal.
- Boil a pot of salted water. Working in batches drop pierogies in soft boiling water for about 5 minutes. Remove with a strainer and place in a hot skillet and brown in butter.
- Serve with sour cream and chives.
Keywords: Polish, mashed potatoes, onion, pasta dough