Recipe

Pierogies Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 1 year, 1 month ago I am from Pennsylvania, where the pierogie is handmade and an art form. When I moved to the midwest, I found that most people had never heard of a pierogie and the frozen kinds did not cut it. I found a wonderful website home.comcast.net/dyrgcmn/pi... More Prep:1m Cook:1520m Servings:6	Angelinaw
	comfort food for the soul

What your dough shou

The dough before I c

The filling "piles"

Covering the filling

Using the cookie cut

The finished product

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Ingredients

Dough:

2 cups Flour

1 tsp Salt

2 Eggs

2 tbsps. Sour Cream

1/4 cup Lukewarm Water

Filling:

9 large Potatoes, cooked and mashed

2 Onions, Roasted and then minced

1/2 head Cabbage, shredded and then cooked with butter

Garlic, minced, to taste

2 tsp Pesto

Parsley, to taste

Thyme, to taste

Salt, to taste

Pepper, red or black, to taste

Equipment recommended:

Pierogi Maker (I used a round cookie cutter, but next time I think I will invest )

Pasta Machine

Food Sealer

Directions

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.

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Comments

henrie 1 year, 1 month ago said:
Boy you sure have my 5 on this recipe, wonderful, thank you so much for posting it. Love these little guys. Great Post.

henrie 1 year, 1 month ago said:
BTW love your pictures also. Great job!

mark555 1 year, 1 month ago said:
Wonderful recipe! I drool over pierogies and bierocks. Will definatly check out the web site!

efitobx 1 year, 1 month ago said:
Sounds Fab! Thx for post.

juels 1 year ago said:
I grew up on home-made pierogis and this is a very nice version of them! Got my 5.

lunasea 1 year ago 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

trigger 11 months, 4 weeks ago said:
How wonderful to have an authentic made from scratch Pierogie recipe. Love the step by steps and the detailed instructions.
100 forks

trigger 11 months, 4 weeks ago said:
P.S. Flagged as beautiful

pieplate 11 months, 2 weeks ago said:
These sound so very good. Niiice clear instructions!

krumkake 11 months ago said:
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!!)

notyourmomma 11 months ago 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.

gagagrits 10 months, 2 weeks ago said:
I make pierogis, I can't but them where I live now. Your recipe souns ownderful a must try.,,,:)

ttaaccoo 10 months ago said:
Mmm hmmm good! these sound very nice! will try to do sometime soon. thanks!! 55555

californiacook 2 months, 1 week ago 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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