Recipe

All You Need To Know About Making Russian Pierogis Recipe

Add Step-by-Step Photos	Juels / All my dishes 9 months, 4 weeks ago Instead of just posting one variation of pierogis, I decided to share all I know about making Russian pierogis. This recipe includes shaping basics, the basic dough and 5 possible stuffings for Russian pierogis. You only need to use one stuffing per batch of dough.... More Prep:120m Cook:10m Servings:6	Juels
	russian pierogis

mix dough by hand

knead the dough

cut out circles

fold sides over

pinch the sides

press with fork

fold for meat pierog

sprinkle with flour

using pierogi maker

cabbage pierogi w/so

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Ingredients

For The Dough (makes about 6 dozen):

1 tsp. salt

3 eggs

1 cup warm (not hot) water

4-1/2 cups all-purpose flour

extra flour for rolling the dough

For The Potato Pierogi Filling:

6 medium potatoes (I like to use red)

8 tbsp. butter, softened

6 oz. cream cheese, softened

1 onion, chopped and sauted until soft

salt and pepper to taste

2 onions+ 4 tbsp. butter for the butter sauce (optional)

For The Meat Pierogi Filling:

2 tbsp. butter

1 tbsp. oil

1/2 cup finely chopped onions

6 oz. lean groun beef

6 oz. ground pork

1 tsp. salt

1/2 tsp. pepper

1/2 cup cold water

For The Cabbage Pierogi Filling:

1 can (15 oz.) souerkraut, drained

1 small head of cabbage, shredded

1/2 package of bacon, cooked, drained on paper towels and crumbled

1 onion, chopped

1 tsp. sugar

4 tbsp. sour cream

salt and pepper to taste

2 onions, chopped+4 tbsp. butter for the onion butter sauce(optional)

For The Cheese Pierogis:

2 lbs. ricotta chesse

4 tbsp. sugar (add more sugar if you prefer them sweeter)

2 egg yolks

2 tbsp. melted butter, cooled

1/2 tsp. salt

1 cup sour cream

For The Fruit Filled Pierogis:

Use your favourite fruit pie filling, like cheery, blueberry, etc., or make your own.

Directions

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.

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Comments

chihuahua 9 months, 4 weeks ago said:
Good heavens, sounds fantastic! I need to make this one of these days. Sounds like a fun project. Thank you for taking the time to post this wonderful and versatile recipe.

Chichi

berry 9 months, 4 weeks ago said:
Wow! thanks, recipe and step by step are wonderful! got my 5

trigger 9 months, 4 weeks ago said:
You have out done yourself Julia love this fantastic step by steps. Flagged as beautiful defiantly worth 1000 forks and a smile from ear to ear.
There are a lot of tips in this recipe so I placed it into that group.
Bookmarked and printed.

lacrenshaw 9 months, 4 weeks ago said:
Oh, Julia! This is indeed a labor of love from you to all of us here at Group Recipes. You make it all so understandable with the step-by-step. This must have taken you quite some time to complete. Now, you DO realize that our next trip to North Carolina will find us looking you up for a fine Russian pierogi dinner! I'll have sausage on the side, thank you. You have earned at least a 25 from me, Juels! Thank you!
Lorraine

linda2230 9 months, 4 weeks ago said:
Excellent Julia! I am saving this one and printing it as well to make. You did a great job on the step-by-step directions. You get a top honors from me. :o)

albys1 9 months, 4 weeks ago said:
This is EXCELLENT!!! Thank you for showing this in a clear step by step manner.
Many times I have gotten recipes where I am totally confused. This was very good and helpfull.

wynnebaer 9 months, 4 weeks ago said:
Fantastic!!!

choclytcandy 9 months, 4 weeks ago said:
Thanks so much Juels. Excellent post!!

dollhead 9 months, 4 weeks ago said:
Excellent post Juels! The directions are clear and the pics are terrific! You've invested a lot of time to show us all how to make a good pierogie-and I really appreciate it!! Thanks so much! Dolly

ttaaccoo 9 months, 4 weeks ago said:
Juels, this is incredible! All the typing, and great directions, as well as photographs !! thank you !! you are a jewel!! 55555

gagagrits 9 months, 4 weeks ago said:
Jules this the best post I have ever seen, thank you for bringing a little Russia to the US of A. You have the most impeccable directions, with beautiful pictures. It probably took you longer to post this than it does to make them. I am definitely going to try some of your fillings. Girl you really did it this time. Every one should save and print this one, it is very very special, and from the heart. All I can say is "EAT YOUR HEART OUT MRS PAUL" And a beauty flag for you, darlin'.

bluewaterandsand 9 months, 4 weeks ago said:
Superb! You did an outstanding job on this.

angelinaw 9 months, 4 weeks ago said:
Jules, this is great! I love the clear step by step instructions and the photos that clearly show what to do. Thank you for such a wonderful labor of love...somehow five just doesn't seem enough...High-five!

meileen 9 months, 4 weeks ago said:
Thanks for much for sharing this recipe! I'm very excited and I will try it this weekend. I loved pierogis when I visited Moscow last year and this will be a great memory from that trip, thanks.

olivia63 9 months, 4 weeks ago said:
~YUM~!
I am going to try the cabbage ones. I've made the potato ones, they are really good! Oh and I want to try the sweet cheese ones too! Perfect! Thank-you for posting these! I forgot to add: Great photos of step by step instructions too!

krumkake 9 months, 4 weeks ago 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 specific...you 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?!?!?

midgelet 9 months, 3 weeks ago said:
I agree, fantastic and high 5 !!!

lori4flavor 9 months, 3 weeks ago 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! :)

lunasea 9 months, 3 weeks ago 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....

m11andrade 9 months ago 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!

conner909 9 months ago 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!

dollhead 8 months, 3 weeks ago 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

juels 8 months, 3 weeks ago said:
So glad you got to make these and enjoy them! I am happy everything worked out well for you!

lor 8 months ago 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!!!

brianna 7 months, 1 week ago 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.

bobbyc0117 6 months, 3 weeks ago said:
Just like baba used to make. 5

ebonyeyedenigma 5 months, 3 weeks ago said:
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,
Annie