Homemade pierogies are a dish made with love and who does it better than Grandmother herself. Coming from a Ukrainian background, means this was a food basic and the teaching of the process has continued from generation to generation. The recipe we share here is the way we do it in our own kitchen. The process requires you preparing the fillings you wish to use and then the dough itself. We are giving you the recipe for our favorites. The process is a lot more fun if you have helping hands and is a wonderful way to spend time with those you love!
Cottage Cheese Filling:
- 2 cups cottage dry cottage cheese
- 1 egg lightly beaten
- salt to taste
Potato Cheddar Filling:
- 2 cups mashed potatoes, save the potato water for the dough
(*This is about 6 medium potatoes, we like Russet best for it’s ‘mash-ability’)
- 1 small onion, finely chopped
- 2 Tablespoons butter
- 2 cups grated cheddar cheese
- salt and pepper to taste
- 2 cups sauerkraut
- 1 medium onion, diced
- 4 Tablespoons butter
- *optional, a few thin slices of ham
Each filling above makes enough for one dough batch of 40 pierogies.
When preparing pierogies, make the fillings first since they need time to cool before filling. In our family, we make all 3 kinds of fillings to satisfy a household of different taste-buds. You can choose your favorite filling and make extra if you like instead.
Cottage Cheese Filling: Combine cottage cheese and egg and season to taste with salt. Use a masher to break up the big curds and make a nice fine filling. If too dry you can mix in an extra egg or a spoonful of sour cream.
Potato Cheddar Filling: Boil the potatoes and save the water for the dough. Fry the chopped onwwion in butter until tender and golden. Combine the cheddar cheese into the mashed potatoes while they are warm so the cheese will melt. Stir in the fried onions and salt and pepper to taste. Let cool before using. This filling can be pre-roll into one inch balls for filling.
Sauerkraut Filling: Rinse the sauerkraut in warm water and squeeze dry. Fry the onion in the butter until onion is golden. Remove and stir into the sauerkraut. If using ham, chop into small pieces and stir into the sauerkraut. Place mixture into an oven proof container and bake at 400°F for 20 minutes or until the sauerkraut is tender and the flavors are blended. Let cool and chop very fine.
For The Dough: Pierogies are delicious when served with fried onion, so you will need:
This makes the dough really tender, but if you do not have potato water, just use from the tap.
For The Dough:
Pierogies are delicious when served with fried onion, so you will need:
- Fry onions in butter until golden. Spread a spoonful of fried onions onto a large baking sheet and set aside.
- To make the dough: Mix flour and salt in a deep bowl. Add eggs and 1/2 cup of potato water and mix into a soft dough. If needed, add water a tablespoon at a time. If the dough is sticky, add more flour. Knead the dough on a floured surface until smooth and elastic. Let stand for 10 minutes. Roll dough quite thin (about 1/8 inch). Cut into 2 1/2 inch squares. Fill the squares one at a time.
- To fill: Place a square of dough in your hand with the stickier side facing up. Add a teaspoon of filling in the center. Fold the dough into a triangle. Pinch the edges together tightly. Be patient as it takes a few times to master the technique. Place each pierogi onto a floured surface and repeat until filled. While you work, boil a large pot of water. Preheat oven to 200°F where you will keep the tray of finished pierogies warm. Gently drop 8 pierogies, one at time, into the water cooking until they float to the top and the dough puffs up slightly. Remove each one carefully with a slotted spoon and place on the prepared baking sheet. Use a rubber spatula to gently coat the pierogies with the fried onions and butter. Repeat until all pierogies are cooked, adding more fried onions and butter as you place them into a single layer onto the sheet.
- Cover the baking sheet with aluminum foil and place into the oven. You may need an extra baking sheet. Make extra onions fried in butter if you are making a large batch. Tip: To double the dough, make a new batch of dough each time rather than doubling the ingredients.
- You can serve pierogie with many things. Some of our favorites are sour cream, fried onions, bacon bits and raspberry jam
Watch our Video – How to Make Pierogies on YouTube: