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Pierogi Recipe

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This recipe for Pierogi, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Narissa Handler


4 cups flour
2 teaspoons salt
2 eggs
1 cup water
1 1/2 pound potatoes, peeled and cubed
3 to 4 tablespoons milk (as needed for desired consistency)

Prepare mashed potato filling: Peel potatoes and cut into one-inch cubes. Place in pot of water (enough to cover potatoes completely) and add one tablespoon salt. Bring to boil (approximately 20 minutes). Drain completely. Move potatoes to a mixing bowl; gradually add milk and butter to desired flavor and consistency while mixing with electric mixer. Add diced sautéed onions or cheddar cheese for additional flavor. Set aside.

Prepare dough: Place flour and salt in deep bowl. Add eggs and water and mix with an electric mixer until dough takes on a soft consistency and all ingredients are evenly blended. Place dough ball on floured surface. Kneed with hands and use rolling pin to flatten dough to approximately 1/8" thickness (or as thin as possible while maintaining an even, solid consistency).

Use round cookie cutter to cut into circles (approximately 2" radius). Place one to two tablespoons of potato filling in the center of each circle. Fold dough in half to create semi-circle around potato filling and press edges of dough to create a seal. Avoid getting any potato on edge of dough circle. Bring large pot of water to boil. Drop pierogies into boiling water and cook for three to four minutes. Stir to keep pierogies from dropping to the bottom of the pot and sticking. Drain well.

Fry pierogies with sliced onions and a generous amount of butter.

Yields approximately two dozen.




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