"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Homemade Pierogi Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Homemade Pierogi, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 cups all purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature
Filling:
1 cup warm mashed potatoes
1 cup sharp cheddar cheese, shredded
Pinch of cayenne pepper
To finish:
1/4 cup butter
2 large shallots, diced; or one medium onion, sliced

Directions:
Directions:
1. To make the dough:
Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
2. To make the filling:
Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
3. To fill the pierogi:
Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
4. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending of if they are fresh or frozen.
5. Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments. Makes 3 1/2 dozen small Pierogi.

Personal Notes:
Personal Notes:
If I'm feeling energetic, I'll double the dough recipe. For the filling, I'll use 2 -3 lbs. potatoes mashed with 1 lb. cubed Velveeta cheese and a tad of butter. I'll also use a 3-inch cutter for larger Pierogi.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!