Homemade Pierogi
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
Ingredients
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 large eggs
- 1/2 cup butter, softened
- FILLING:
- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 2 tablespoons butter
- 5 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ADDITIONAL INGREDIENTS (for each serving):
- 1/4 cup chopped onion
- 1 tablespoon butter
- Minced fresh parsley
Reviews
I made my circles 3 inchs and they were a perfect thickness but there is no way this makes 6 dozen pierogi like the receipe states. If I got 2 dozen it was a lot.
This was my first attempt making homemade pierogis and they did not disappoint. I froze the extras for future meals.
I just made these and altered the recipe slightly. I blitzed some bacon and onion together and added it to the potato mixture after I tried it. Then I added some cheddar cheese on top of the cream cheese. Tasted so good! Served with sauerkraut and sour cream. Divine! Took me a few hours, but I yielded approximately 70 individual pierogies. They are all in the freezer (except the one I taste tested) ready for a family gathering! Thanks for a great recipe!!!!
Followed this recipe exactly. My first pierogi experience. They were perfect! Added sautéed onions to the potato mix and kept extra to serve on top after they were browned in a little butter. Did not freeze any as they disappeared over 2 days. Will try adding cheddar next batch and make more next time to Freeze! These were tender and delicious!
My Ukrainian in-laws would be the first to say "where's the bacon?" Always chop and fry up bacon with the onion... makes them even better... We also don't use cream cheese, but sharp cheddar or cottage cheese mixed in with the potato. And of course in a Ukrainian household, perogies are always served with sour cream.... :-)
No comment left
Great recipe! I wanted to add some protein so I could justify the fat content (lol) so I added blended chickpeas to the filling. I also added some onions during saut?ing. Delicious!I will add a little more salt to the filling next time too.
Awesome! I've been dying to have perogies for years and you can't buy them here in Germany..... this was WELL worth the effort. I did half the recipe and it made 40 perogies. Wasn't able to rice the potatoes but mashing them worked fine.
Delicious recipe! I'll never buy frozen again!
Time consuming but well worth it. There is nothing like a homemade pierogi. You can use fat free cream cheese, egg substitute, and also low fat cheddar to cut some of the calories but there is still a significant amount of fat.