Ingredients

How to make it

  • Mix the flour and the salt together with the eggs.
  • Heat up some water and mix small parts at a time into the flour mixture.
  • You can do it by hand or in a food processor.
  • On a flat surface, knead the dough until it’s firm and soft.
  • Cover with a damp tablecloth and let it rest on the counter top while you are making the fillings.
  • Filling the Pierogi
  • Uncover the dough and if necessary knead it some more.
  • Divide into 4 pieces.
  • Use lots and lots of flour while rolling one piece at the time to a 1/16” (1 mm) thickness.
  • Make 3” circles and divide the fillings on top.
  • Cover the filling and pinch the edges firmly to seal.
  • Pat some more flour on every pierogi so they don’t stick together. If necessary, add some more warm water to the dough as the flour makes it drier in the process.
  • Repeat until you have about 75 lovely pierogi.
  • Heat up salted water.
  • Once the water is boiling, drop some of the pierogi in the water.
  • When they are floating up to the surface let them boil for approximately 1 minute more.
  • Remove with a strainer.
  • Top with melted butter and fried bacon and onions (chopped finely).
  • Serve with a salad and some sour cream.
  • You can also heat the butter in a frying pan and brown the pierogi before serving.
  • Tips
  • Cilantro is not really a traditional ingredient for a pierogi filling.
  • Using a pasta roller to roll out the dough can save you a lot of time.
  • Don't roll it too thin however, or the filling may split the dough when you try to seal the pierogi.

Reviews & Comments 7

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  • jezzka 3 years ago
    Love! homemade pierogies!!! In my family we love to stuff with cooked saurkraut & farmer's cheese. :) After boiling we fry them up and top with some marinara sauce and light sugar...I just love them plain & they can even be good just boiled. YUMMMM!!!!!
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  • huminbrd56 5 years ago
    Thank you! Thank you! I have been looking for a homemade pierogi recipe for years, since I lost the one I got from Mother Earth magazine years ago. They just melt in your mouth. I had people hanging over the fry pan when I put 'em in butter.
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    " It was excellent "
    fizzle3nat ate it and said...
    I LOVE PIEROGIES! I'll have to try the homemade version and invite my sisters over for dinner. Thanks for sharing!
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    " It was excellent "
    cherylannxo ate it and said...
    This recipe looks so good, I usually go to the grocery store and buy "Mrs. T's" brand, and go from there. Now I don't have to wait to go to the store now. Thank you so much for posting this recipe. You have my 5 on this one. Have a good day...Cheryl
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  • cameo55 6 years ago
    These sound delicious, I will most certainly try this recipe. My pierogi recipe is so basic compared to this. Thanks for a great recipe :)
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  • niemal00 6 years ago
    Nice recepies. Chilis don't belong to Polish cousine spices, I would use lots of black pepper instead. Also, you could add sone onion (fried) to mushroom filling. Another twist would be adding sourkraut to mushroom filling (traditional Christmas Eve dish)
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  • georgesgirlnumber1 6 years ago
    oh thank you for comment #22! The only herb I can think of that I just can't eat. Also the other part of the plant (?) chervil. My mother-in-law made these and I really miss them, but I never got the "push" to make something that takes so much work, but I DID try. I just might be trying again after reading this recipe. I like the cabbage filling the best, but I'm trying the mushroom filling one...I'll let you know if I do any better with the dough than in the past! I hate working with dough!
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