Homemade Pittsburgh Pierogies
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4.8
15 reviews
Excellent
Homemade Pittsburgh Pierogies
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Pierogies are always a crowd pleaser!
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Ingredients
- 2 cups flour plus extra for kneading and rolling dough
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter softened and cut into small pieces
- Butter and onions for sauteing
- Ingredients for filling of your choice Potato & Cheese filling recipe below
For the Potato Cheese & Onion Filling:
- 1 lb red potatoes
- ¼ of a large onion finely chopped
- 2 oz. cheddar cheese finely grated
- salt & pepper
Instructions
- 1. To prepare the Pierogi Dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the ½ cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
- 2. To make the Potato, Cheese & Onion Filling: Peel and boil potatoes until soft. While the potatoes are boiling, saute onion in butter until soft and translucent. Mash the potatoes with the sauted onions and grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
- 3. To prepare the Pierogies: Roll the pierogi dough on a floured board or countertop until 1/16″ thick. Cut circles of dough (2″ for small pierogies and 3-3½″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
- 4. Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
- 5. Saute sliced onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
- Homemade Pierogi Tips:
- If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
- If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
94mg
(4%)
Potassium
110mg
(3%)
Vitamin A
135IU
(3%)
Vitamin C
1.7mg
(2%)
Calcium
27mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24large pierogi
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 94mg | 4% |
| Potassium | 110mg | 2% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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