These traditional pierogi feature a simple, elastic dough made from flour, eggs, and water, which serves as the perfect vessel for a wide variety of savory or sweet fillings. The dough is rolled thin, filled, and boiled until tender, then often pan-fried in butter with onions for a crispy, golden finish. This recipe includes instructions for classic fillings such as cottage cheese, sauerkraut and mushrooms, or even sweet prunes. Ideal for family gatherings or hearty weeknight dinners, these dumplings offer a comforting, homemade taste that brings warmth to the table. They are also excellent for make-ahead meals, as they freeze beautifully after boiling.
Pierogi
Description
These traditional pierogi feature a simple, elastic dough made from flour, eggs, and water, which serves as the perfect vessel for a wide variety of savory or sweet fillings. The dough is rolled thin, filled, and boiled until tender, then often pan-fried in butter with onions for a crispy, golden finish. This recipe includes instructions for classic fillings such as cottage cheese, sauerkraut and mushrooms, or even sweet prunes. Ideal for family gatherings or hearty weeknight dinners, these dumplings offer a comforting, homemade taste that brings warmth to the table. They are also excellent for make-ahead meals, as they freeze beautifully after boiling.Ingredients
Directions
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Mound flour on a clean work surface and create a well in the center.
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Crack eggs into the well and add salt.
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Gradually incorporate the flour into the eggs using a fork or knife, adding water as needed to form a cohesive dough.
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Knead the dough vigorously for 5-10 minutes until it becomes firm, smooth, and elastic.
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Cover the dough with a bowl or plastic wrap and let it rest for 10 minutes.
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Divide the dough in half and roll each piece out thinly on a floured surface.
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Cut the dough into circles using a large biscuit cutter or glass.
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Place a small spoonful of filling onto the center of each dough circle.
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Moisten the edges of the dough with water using your finger or a brush.
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Fold the dough over the filling to form a half-moon shape and press the edges firmly together to seal, ensuring no gaps remain.
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Bring a large pot of salted water to a boil.
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Carefully drop the pierogi into the boiling water, working in batches to avoid crowding.
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Cook gently for 3 to 5 minutes, or until the pierogi float to the surface.
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Remove the cooked pierogi from the water using a slotted spoon and drain well.
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Optionally, pan-fry the boiled pierogi in butter and onions over medium-low heat until golden brown on both sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 475.6kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.1g6%
- Cholesterol 93.2mg32%
- Sodium 2470.9mg103%
- Total Carbohydrate 91.5g31%
- Dietary Fiber 3.2g13%
- Sugars 0.6g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not let the dough dry out while working with it; cover unused portions with a damp cloth or plastic wrap. A dry dough will crack and fail to seal properly.
For easier assembly, roll out a large sheet of dough, place filling mounds spaced apart, fold the dough over, and cut around each mound with a small cutter before sealing.
Never pile uncooked pierogi on top of each other, as they will stick. Cooked pierogi should be placed on a lightly floured tray to prevent sticking and maintain their shape.
Pierogi freeze very well. You can freeze them after boiling; thaw and reheat before serving.
Filling Variations: - Sweet Cheese: Mix 1 cup cottage cheese, 1 tsp melted butter, 1 beaten egg, 3 tbsp sugar, 3 tbsp currants, and 1/4 tsp cinnamon. - Dry Cottage Cheese: Mix 1 cup dry cottage cheese, 1 dash salt, 1 tsp lemon juice, 1 tbsp sugar, 1 egg, and 1 egg yolk. - Cabbage & Mushrooms: Boil 1 small head of cabbage for 15 minutes, drain, cool, and chop finely. Sauté 1 chopped onion in butter, add 2 cups chopped mushrooms and fry for 5 minutes. Add cabbage and fry until flavors blend. Stir in 2 tbsp sour cream and cool before filling. - Sauerkraut: Substitute 2 cups rinsed and chopped sauerkraut for the cabbage in the recipe above. - Mushrooms: Sauté 1 chopped onion in butter, add 1 cup chopped mushrooms, season with salt and pepper. Remove from heat, stir in 2 egg yolks, cool, and fill. - Mushrooms & Meat: Grind 1/2 cup cooked beef. Sauté 1 chopped onion in butter, add 1/2 cup chopped mushrooms and the meat. Season, add 2 tbsp sour cream, cool, and fill. - Prunes: Soak 1 cup prunes overnight. Cook with 1 tsp sugar and 1 tsp lemon juice. Cool, remove stones, and fill.
