Homemade Pierogi Recipe
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Servings
50
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Calories
85 kcal
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Course
Main Course
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Cuisine
Polish
Homemade Pierogi Recipe
Description
The Homemade Pierogi Recipe includes making dough from all-purpose flour, hot water, salt, cooking oil, and egg, which is kneaded to a smooth consistency and rested to develop elasticity. The filling is prepared by sautéing diced yellow onions in butter until deeply browned and tender, then combined with boiled, not overcooked, mashed russet potatoes and farmer’s cheese. Pierogis are individually shaped by filling and folding the dough. The finished dumplings have a tender yet sturdy dough exterior with a creamy, buttery filling featuring the mild tang of farmer's cheese and sweet caramelized onions.
The method gives control over dough texture and filling flavor, enabling replication of classic pierogi that have a pleasant balance of chew and creaminess. The cooking process involves boiling until softened, making them ideal for serving with toppings like sautéed onions or sour cream, although no serving suggestions are provided here.
Tips from the notes highlight that uncooked pierogi freeze well for up to three months to allow preparation in advance. Dough can be re-rolled if needed after resting. Potato doneness is checked by piercing without breaking apart too much. Reheating is recommended over low heat with butter to warm through without drying. Eggs are added later in dough preparation to prevent cooking within the dough.
Ingredients
For the Dough:
- 5 cups all-purpose flour
- 1 ¾ cup water hot
- 1 teaspoon salt coarse
- ¼ cup neutral cooking oil generic cooking oil
- 1 egg large, whisked
For the Filling:
- 1 yellow onion peeled, small diced
- 1 unsalted butter stick plus 6 tablespoons
- 3 pounds russet potatoes about 5 large potatoes, peeled
- 1 cup farmer’s cheese
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
Instructions
- Sift the flour onto a clean surface and then form a well using your hand.
- Add in the hot water, salt, and oil, and using a fork, begin to bring the flour into the wet ingredients.
- Once the mixture becomes like a thick paste, transfer to using a bench knife, or your hands start to knead the dough just until the flour is hydrated.
- Add the whisked egg and knead the dough for 5 to 6 minutes until it becomes smooth.
- Cover the dough and let it rest for 30 to 60 minutes.
- While the dough is resting, add 2 tablespoons of butter to a medium-sized frying pan over medium heat and sauté the onions for 4 to 5 minutes or until they begin to turn brown.
- Turn the heat down to low-medium and continue cooking for 10 to 12 minutes or until darker brown, tender, and translucent. Set them to the side.
- Next, add the peeled potatoes to a pot of boiling salted water and cook for 6 to 8 minutes or until tender. Do not overcook.
- Drain and mash the potatoes using a hand masher or a food mill.
- Fold in the butter, cheese, ½ of the caramelized onions, salt, and ground white pepper until combined. Set them aside.
- Dust a clean surface with flour and cut the resting dough into two equal parts.
- Roll out the dough until it is about 1/8” thick.
- Using a 3-inch round cookie cutter, make as many rounds on the dough as you can.
- Place 1 to 1 ½ tablespoons of the potato filling in the center of a dough round, and in your hand, gently pull the dough to make it slightly larger.
- Fold one side of the dough over to the other, covering the potato completely, then pinch the seams completely shut. Repeat the process until all the dough and potato filling is used.
- Add the pierogi to a large pot of lightly boiling salted water and cook until they float, which takes about 2 to 3 minutes. You will need to do this in batches.
- While they have about 30 to 45 seconds left cooking, melt 3 to 4 tablespoons of butter in a large non-stick skillet over medium heat.
- Drain the pierogi, add them to the pan of melted butter, and saute for 1 to 2 minutes or until lightly browned.
- Season them with salt and garnish them with the remaining caramelized onions and optional chopped fresh dill.
Notes
- Pierogi dough should rest 30 to 60 minutes before rolling to improve texture.
- Potatoes are done when fork-pierced without falling apart, ensuring correct mash texture.
- Uncooked pierogi freeze well up to 3 months on parchment-lined trays before cooking.
- Reheat pierogi gently in a skillet with butter over low heat for a tender result.
- Add eggs after initial hydration of flour to avoid cooking during kneading.
- Used dough scraps can be rested again before re-rolling to make more pierogi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 69mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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