Ingredients

How to make it

  • Do all the preperation work first.
  • Cook and mash the potatoes, with no milk added. You can season the potatoes to taste, using the parsley, thyme, salt, and pepper.
  • Roast and then mince the onions, adding the garlic and the pesto.
  • Shred up the cabbage and saute in butter.
  • Set all of these ingredients aside in seperate bowls and begin work on your dough.
  • Combine the flour, eggs and salt together and then slowly work in the water.
  • The dough is quite sticky and will not require a lot of kneading, otherwise it becomes overworked.
  • Place dough under an inverted bowl or under a cloth for 1/2 hour.
  • Coat your roller and work surface with flour and keep a small bowl of flour beside you as you roll ou the dough. It is quite sticky. I took the intial ball and cut it in half to make two small balls. I then rolled each smaller ball out. The desired consistency is 1/16'"thick. A pasta machine was recommended for this, but I don't have one, so I rolled mine by hand.
  • When the dough is completely rolled out, start spooning your filling ingredients on one of the dough sheets in small flat piles. Take into account your pierogi making tool (I used a cookie cutter) for how much filling and how close you can set each small pile. Potatoes come first, then cabbage, and then onion.
  • When you are done putting your filling piles on your one sheet of dough, cover it with the other sheet of dough - like you are making a sandwich.
  • Cut out your pierogies and then seal the edges carefully pinching them shut. You should get around 20 pirogies per sheet. Traditional pierogi are half moon shaped, but we found when using the round cookie cutter, we would loose all of the filling when we tried to cut them in half. You could try doing this by hand, but I think unless you are an experienced pasta maker, it would take forever.
  • Put the finished pirogies in a floured container until you have reapeated the pierogi making steps and all of your dough and filling is gone. NOTE: We found we had to make three additional batches of dough to match the amount of filling we had.
  • When you are done, put the pierogi in food sealer bags in small batches, label, and freeze.
  • Cooking: Pierogies are usually boiled until they float and then sauteed in butter, onions, minced garlic, and mushrooms. Dried Shitake mushrooms, rehydrated, and sauteed in the pan with the some of water used to rehydrate works wonderfully in this presentation. You can deep fry them, or just saute them period. The dough is tender and will tear easily, so a small amount of handling is all that is necessary.
What your dough should look like   Close
The dough before I cover it up to stand for 1/2 hour   Close
The filling "piles" on the dough sheet   Close
Covering the filling piles with the other dough sheet   Close
Using the cookie cutter to cut out the pierogies   Close
The finished product before freezing   Close

Reviews & Comments 16

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    " It was excellent "
    doubled ate it and said...
    Bookmarked!! I live in upstate NY where it is a mostly Italian and Polish. Pierogies are just a wonderful invention, but I never ever tried to make them. I will now. I got the saurkraut and kielbasa thing down, but need to try this. Thanks. Dan
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  • annh 4 years ago
    I'm from the South and when I saw these in the grocery--I didn't know what they were! I bought some frozen ones & the checkout clerk told me how to fix them--I'll try the REAL thing--sounds wonderful! Thank you!
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    " It was excellent "
    californiacook ate it and said...
    Luv perogies. Great pics, as well. I saw a beautiful star-shaped perogy maker I'd like to have, but not too much room in my kitchen.
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  • ttaaccoo 5 years ago
    Mmm hmmm good! these sound very nice! will try to do sometime soon. thanks!! 55555
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    " It was excellent "
    gagagrits ate it and said...
    I make pierogis, I can't but them where I live now. Your recipe souns ownderful a must try.,,,:)
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    " It was excellent "
    notyourmomma ate it and said...
    We love pierogis. My grandma P. made them all the time. Your photos are awesome and quite beautiful. A true labor of love. Have you ever done the prune filling with sugared buttered bread crumbs? G. Plaza always made it for our dessert pierogi. They were awesome.
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  • krumkake 5 years ago
    What a wonderful post, angel - these are absolutely fantastic...great pictures, great recipe - can't wait to actually try these at home. There are many eastern european in this area, so I can find peirogies easily enough, but your homemade version looks far superior, and tastes better, I'm sure! Thanks for sharing your recipe...Krum (I love these traditional, passed down, family recipes!!)
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  • pieplate 5 years ago
    These sound so very good. Niiice clear instructions!
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    " It was excellent "
    trigger ate it and said...
    P.S. Flagged as beautiful
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    " It was excellent "
    trigger ate it and said...
    How wonderful to have an authentic made from scratch Pierogie recipe. Love the step by steps and the detailed instructions.
    100 forks
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    " It was excellent "
    lunasea ate it and said...
    I love pierogies and I can't wait to make them at home. Great post and I love your pictures. Awesome presentation. Thanks so much - and high 5! :) Vickie
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    " It was excellent "
    juels ate it and said...
    I grew up on home-made pierogis and this is a very nice version of them! Got my 5.
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    " It was excellent "
    efitobx ate it and said...
    Sounds Fab! Thx for post.
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    " It was excellent "
    mark555 ate it and said...
    Wonderful recipe! I drool over pierogies and bierocks. Will definatly check out the web site!
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    " It was excellent "
    henrie ate it and said...
    BTW love your pictures also. Great job!
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    " It was excellent "
    henrie ate it and said...
    Boy you sure have my 5 on this recipe, wonderful, thank you so much for posting it. Love these little guys. Great Post.
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