How to make it

  • To Make The Dough:
  • In a large mixing bowl, combine flour and salt and make a deep well in the center. Drop in the eggs and warm water.
  • Here comes the fun part. I like to mix the dough with my hands, rather than utencils. This helps you "feel" the dough and mixes it a lot better. Take off any hand jewelry and mix the flour into the liquid ingredients, until the mixture can be gathered into a compact ball.
  • Transfer the dough to a lightly floured surface and knead it by pressing it down and pushing it forward with the heel of your hand. Sprinkle the dough with extra flour if necessary to prevent it from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and elastic. Shape it into a ball, cover loosely with ceran wrap and let rest for about 10 minutes.
  • Divide the dough in 2 parts. On a lightly floured surface, roll the dough into a rough circle, about 1/8-inch thick. Flip the dough over and roll on the other side as well.
  • Using a 2-1/2 to 3-inch cookie cutter, cut out rounds of dough. Do not stack the cut outs, as they may stick together. The same goes for the shaped dumplings. Place them in a SINGLE layer, on a FLOURED surface and keep covered with wax paper to prevent from drying.
  • When ready to fill, stretch a circle cut out with your fingers and place a little less than a tbsp. of chosen filling in the middle. (Recipes for fillings are included on this page). Also note that you only need to use one stuffing per batch of dough. Fold the dough over the filling. Seal the edges with your fingers first, then go over them with the prongs of a fork. This adds a decorative touch as well. *Note: For the meat pierogis, a traditional fold is to also lift the two corners, pinching them together to form a circular pouch (refer to pictures).
  • Bring 3 quarts of water to a boil over high heat. Add a small amount of oli to the boiling water (this will help dumplings not to stick during cooking). Add 1 tsp. salt to the boiling water. Drop about a dozen of pierogis into the water. Gently stir and reduce the heat to a light boil.
  • Cook, uncovered, for about 5 minutes. Generally, they are ready when rise to the surface. With a slotted spoon, transfer them to a bowl and immediately coat with some olive oil or butter.
  • I usually make an onion butter sauce by sauteing 2 chopped onions in 4 tbsp. of butter and then lightly brown the cooked dumplings in non-stick skillet in this sauce. This will keep them from sticking when cooled.
  • If you don't want to cook all the pierogis at the same time, place uncooked dumplings in a single layer on a floured cookie sheet and sprinkle with extra flour. Then put in the freezer for about 30 minutes. Take out and place in a ziplock. Store in the freezer until ready to use. When ready to use, just add the frozen dumplings to the boiling water.
  • For The Potato Pierogi Filling:
  • Boil the peeled potatoes in water until soft. Drain the water, mash the potatoes. Stir in 8 tbsp. softened butter, cream cheese, sauted onion, salt and pepper. Mash again until smooth.
  • Note: After dumplings are cooked, saute 2 chopped onions in 4 tbsp. butter and fry the dumplings lightly in this sauce.
  • For The Cabbage Pierogi Filling:
  • Saute shredded cabbage and onion in some oil and butter until soft, reduced in bulk and lightly caramelized. I like to add 1/3 cup water to the cabbage while it's cooking and cover it with lid. This helps it to cook faster.
  • When cabbage is cooked, add a can of souerkraut and cook for 8 minutes longer.
  • Stir in sugar, salt and pepper to taste and crumbled bacon. Cook for 3 more minutes. Take off the heat and stir in 4 tbsp. sour cream.
  • Note: When dumplings are cooked, saute 2 chopped onions in 4 tbsp. butter and fry the dumplings lightly in this sauce.
  • For The Meat Pierogis:
  • In a skillet, melt butter in the oil and saute the chopped onions until they are soft, about 3-4 minutes.
  • Scrape the onions into a large mixing bowl. Add the raw meats, salt, pepper and 1/2 cup cold water. Mix with a large spoon or your hands until well combined and the mixture is smooth. *Note: this filling doesn't get cooked prior to boiling. The ground meat cooks fast in boiling water.
  • For The Sweet Cheese Pierogis:
  • Beat the sugar into the Ricotta cheese. Then beat in the egg yolks, melted butter and salt. Stir in the sour cream. If you prefer sweeter filling, add more sugar. These dumplings are served with extra sour cream or maple syrup when cooked.
  • For The fruit Filled Pierogis:
  • Just use your favourite fruit pie filling such as cherry, blueberry, etc. These are served with sour cream or maple syrup when cooked.
mix dough by hand   Close
knead the dough   Close
cut out circles   Close
fold sides over   Close
pinch the sides   Close
press with fork   Close
fold for meat pierogi   Close
sprinkle with flour   Close
using pierogi maker   Close
using pierogi maker   Close
using pierogi maker   Close
cabbage pierogi w/souerkraut   Close

Reviews & Comments 35

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  • Juels2 3 years ago
    Reply to Moscowmidnight: This is Juels (the original author of the recipe). I haven't been on this site for about 4 years. Couldn't remember my password so just registered again under similar name. I am also from Russia. The recipe actually comes from my mom, who is a chef at a Russian winery plant. She's been making these for years, so I did do my research. The dough really does not require any yeast, it's just a simple dumpling dough, otherwise you would be making pastries. Google any Russian pielmeni or vareniki recipe and you'll see. They are called pierogie here in the US, that's why I went with this name.
    Was this review helpful? Yes Flag
  • Moscowmidnight 3 years ago
    This is not a Russian pierogi, so...claim kind of
    false!Pierogi not boiled , but baked in oven and
    made with east dough ( rising). This recipe for
    Dumplings aka vareniki.Person should research
    first, before the claim - everything about Russian
    Pierogi. I'm from Russia
    Was this review helpful? Yes Flag
  • goddessofeggrolls 6 years ago
    Super yummy!
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    " It was excellent "
    windy1950 ate it and said...
    I know this was a lot work, Juels, but I also can tell it is a work of love. My Hungarian neighbor (r.i.p.) would have had so much fun with this site, especially this recipe.

    Thank you for posting... and a ^10!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    77mini ate it and said...
    Besides the fact these sound delicious, thank you for all the pictures and full detail!
    Was this review helpful? Yes Flag
  • juels 8 years ago
    They are actually called "vareniki" in Russian, although the meat filled ones, like you said, are called "pelmeni".
    Was this review helpful? Yes Flag
  • skystone 8 years ago
    Looks like pelmeni?
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    Speechless! And for me, that is saying a lot! of course 5 forks and flagged and saved.
    Was this review helpful? Yes Flag
  • ebonyeyedenigma 8 years ago
    My son loves these, although I have never made them - it would seem I would have to move all the appliances on my kitchen counter top to have the space to make these. Ha, ha, ha

    Be well,
    Was this review helpful? Yes Flag
    " It was excellent "
    bobbyc0117 ate it and said...
    Just like baba used to make. 5
    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    Thankyou, thankyou, thankyou for an incredible post. Everything has been said already. I can't wait to try these out & with your pics I'm sure to do a great job of them. Now, the only question is, 'which filling do I start with first' cause they all sound great. 5555555++++++++++++++ forks & flagged as beautiful.
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Everyone has said everything I was planning to type so what I will say is "BRAVO" and "WELL DONE" and "AWESOME" and "THANK YOU" and I can't forget the HIGH 5!!!
    Was this review helpful? Yes Flag
  • juels 9 years ago
    So glad you got to make these and enjoy them! I am happy everything worked out well for you!
    Was this review helpful? Yes Flag
    " It was excellent "
    dollhead ate it and said...
    Juels-I FINALLY got around to making these pierogies tonight-they are excellent! I made the potato ones only with a double recipe (for friends). The dough is wonderful-supple and rolls out nicely. The filling is great (being the garlic freaks we are, I added some). Just thot I'd let u know how tasty they are! Dolly
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    " It was excellent "
    conner909 ate it and said...
    Wow, is this a hit, or what! You must have spent all day post this recipe! Your pix and directions are so complete and there's nothing I can say that hasn't been said by someone else. I really like pierogis and am going to bookmark this for future use! Great post and while I don't rate recipes until I try them, I am making an exception to my rule...LOL! At minimum, a 5 forker!
    Was this review helpful? Yes Flag
    " It was excellent "
    m11andrade ate it and said...
    Hey, Juels! Thanks, thanks, thanks for this!! I have been looking thru' old community cook books looking for pierogis recipes that are authentic, and I know I can stop searching now. Can't wait to make these for my favorite bro-in-law! I am trying to catch up on everyone's recipes, but I HAD to start with yours. (Bad back and bad computer have kept me away for too long!) Hope you have been well!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    A stellar and super informative post, my dear! I adore pierogis and your detailed post makes me smile and so want to make my own. I just can't say how good these look and sound. Bravo - forks and beauty flag a'flying. Wow! :) I'll be trying these soon....
    Was this review helpful? Yes Flag
    " It was excellent "
    lori4flavor ate it and said...
    Wow Julia! I totally agree with the others, you have really outdone yourself here. Marvelous step-by-step instructions and pictures to boot! I just love pierogis! My favorites are the sweet cheese, but they're all wonderful. I remember making pierogis with family members, when I was very young, and it was a lot of fun! Thank you for sharing this fabulous traditional recipe! Oh, and I wish I could give you more than 5! :)
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    " It was excellent "
    midgelet ate it and said...
    I agree, fantastic and high 5 !!!
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    " It was excellent "
    krumkake ate it and said...
    What more can I say, Juels? This is fantastic, detailed enough so that any of us can attempt this with confidence, and your pictures are so clear and really created a keepsake for us! This has been printed out, including your pictures, for me to file away for safe keeping. This may be a weekend project, but one I relish the thought of doing!! "Thank you" is clearly not enough for this one...I think we all need to gather someplace for some Group Recipe cooking classes?!?!?
    Was this review helpful? Yes Flag

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