Homemade Pierogies
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Unrated
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Prep Time
50 mins
-
Cook Time
25 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
1044 kcal
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Cuisine
European, Vegetarian
Homemade Pierogies
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These Homemade Pierogies are full of creamy goodness. You can make a bunch in a relatively short amount of time, and they’re super satisfyingly yummy!
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Ingredients
- 5 cups flour
- 1 tsp salt
- 1 cup water
- 3 egg large
- ½ cup butter softened
Filling Ingredients -
- 4 potato peeled and cubed, medium
- 2 onion chopped, medium
- 2 tbsp butter
- 5 oz cream cheese softened
- ½ tsp salt
- ½ tsp black pepper
Additional Ingredients for Sauteeing the Pierogi -
- ¼ cup onion I used green onions
- 1 tbsp butter
Instructions
- Combine the flour and salt. Add in the water, eggs and butter continuing to mix until the mixture turns doughy. You may need to add an extra tablespoon or two of water if needed. Once the dough has formed, let it rest 15–20 minutes.
- Place the cubed potatoes in a large pot and cover with water. Bring to a boil and reduce heat to medium. Simmer until tender, about 10–15 minutes.
- While the potatoes are cooking, sautee the 2 chopped onions in the 2 tablespoons of butter until tender and set aside.
- Drain the potatoes and stir in the sauteed onions, salt, pepper, and cream cheese. Set the mixture aside.
- Divide the pierogies dough into 4 equal parts. Roll out one portion of the dough to about ⅛” thickness and cut with a 3” biscuit cutter. Place 2 teaspoons of filling in the center of the dough. Moisten the edges of the dough with water, fold over and gently seal them shut. Repeat this process with all the dough.
- Bring a large post of water to a boil and then reduce heat to a simmer. Carefully add the pierogies to the water and let cook about 2 minutes or until then begin to float. Remove the pierogi from the water. Repeat this process.
- Saute 4–5 pierogies at one time in the ¼ cup of onion and 1 tablespoon of butter. Serve with sour cream if desired.
- If freezing, place the boiled pierogies on a baking sheet with wax or parchment paper and freeze until firm. Remove from the freezer and place in freezer containers. They can be stored in the freezer up to 3 months.
Nutrition Information
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Calories
1044kcal
(52%)
Carbohydrates
127g
(42%)
Protein
23g
(46%)
Fat
49g
(75%)
Saturated Fat
28g
(140%)
Cholesterol
246mg
(82%)
Sodium
1320mg
(55%)
Potassium
357mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1629IU
(33%)
Vitamin C
5mg
(6%)
Calcium
96mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1044 kcal
% Daily Value*
| Calories | 1044kcal | 52% |
| Carbohydrates | 127g | 42% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 246mg | 82% |
| Sodium | 1320mg | 55% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1629IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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