homemade pierogies

A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor.  The simple pierogi dough is made with eggs, water, salt and flour.

Cabbage Pierogi

Eggs 3

Salt 1/2 tsp

Water, cold 6 1/2 Tbsp

Flour, all purpose 3 cups

Cabbage, large 1 each

Margarine

Salt 1 1/2 teaspoon

How to Make Pierogie Recipe Dough from Scratch

Gather all of the ingredients that you will...

Gather all of the ingredients that you will need to make this perogis recipe.

Start a large stockpot of water on the...

Start a large stockpot of water on the stove over medium heat.

In a large bowl add the eggs and...

In a large bowl add the eggs and whip with a fork until eggs are combined.  Add the salt and water to the eggs and continue whipping.

One half cup of flour at a time,...

One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour.  I used 2 ½ cups of flour. A dough ball will start to form.  When it starts to get hard to stir the dough it is time to move to the countertop.

On a clean, dry countertop add ½ cup...

On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick.  Add all of the dough to the center of the floured countertop.  With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.

How Do I Know When the Pierogie Recipe...

How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers.  If the dough sticks to your fingers you have to knead more flour into the dough.  If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.

Preparing the Perogies FillingQuarter the head of cabbage....

Preparing the Perogies FillingQuarter the head of cabbage.  Remove the cores from the center of each quarter.

Peel a couple of the layers off the...

Peel a couple of the layers off the cabbage quarters.  Discard the center of the cabbage.

Slice the layers of cabbage into thin strips...

Slice the layers of cabbage into thin strips and remove any of the white vein pieces.

In a large sauté pan or stock pot,...

In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat.  Add all of the sliced cabbage to the pan, stir and then cover with a lid.

Cook down making sure to stir often to...

Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.

Season the mixture with seasoned pepper and Lawry’s...

Season the mixture with seasoned pepper and Lawry’s salt (or salt and pepper).  Continue to stir until all cooked down.  Keep covered.

Remove any of the hard-white veins that were...

Remove any of the hard-white veins that were missed when cutting the cabbage.  Un-cover when just about done to cook out any extra moisture.  Set aside and let cool until ready to make the perogies.  I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.

How to Make PerogiesWith floured hands, take a...

How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball.  You want about a 1 ½ inch ball.

Press the ball flat, sprinkle the counter with...

Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball.  Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed.  Roll to about a 4 – 5-inch circle.

Place a tablespoon full of cabbage filling on-top...

Place a tablespoon full of cabbage filling on-top of the center dough piece.

Wet the tip of your finger with water...

Wet the tip of your finger with water and moisten the edge of ½ the dough circle.  Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.

Press the seal and use a fork to...

Press the seal and use a fork to seal all the edges.  Set the pierogi aside and continue making the next one until all of the filling is gone.

How to Cook PierogiesThere are 2 steps to...

How to Cook PierogiesThere are 2 steps to cooking pierogies.  The first step is to boil the pierogies.

Start a stock pot of water on the...

Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.

Once boiling add 7 to 8 of the...

Once boiling add 7 to 8 of the pierogies to the water.  Adjust the temperature to keep the water boiling at a simmer.

Cook for 10 minutes. Flip each one over...

Cook for 10 minutes.  Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander.  Place colander into a bowl of cold water for 10 minutes.  Drain and set aside.

When you are ready to eat your pierogies...

When you are ready to eat your pierogies it’s time to fry them up.

In a large saucepan on medium heat, melt...

In a large saucepan on medium heat, melt a couple pats of butter or margarine.  Carefully place the homemade pierogies in a single layer and cover with a lid.

Let cook a couple of minutes making sure...

Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness.  Once golden brown on one side flip over and get golden brown on the other side.  Remove from pan and serve right away.

My family takes them directly from the pan...

My family takes them directly from the pan to their plate and eats them as soon as they can.  They love their cabbage pierogies!!

Try these tasty pockets of dough filled with smooth and creamy mashed potatoes!

Pierogies

all purpose flour

water

eggs (beaten)

salt

¾ pounds baking potatoes

white onion (finely diced)

butter (divided)

½ cups cheddar cheese (finely shredded)

salt (to taste)

white pepper (to taste, or very fine black pepper)

onion (thinly sliced)

butter (or as needed for frying)

sour cream (optional,

Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed.

Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes.

Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.

Dough

Peel potatoes and cut into 2" cubes. Place in a large pot of salted water and bring to a boil. Cook potatoes 15 minutes or until tender.

While potatoes are cooking, heat 2 tablespoons butter over medium-low heat. Add onions and cook until tender without browning.

Once potatoes are cooked, place in a large bowl and mash. Add onions, cheese, and remaining butter. Continue mashing by hand until potatoes are very smooth.

Filling

Using half of the dough, roll it out ⅛&quot; thick. Cut out circles of dough using a 3&quot; cookie cutter.

Place about 1 to 1 ½ tablespoons filling in each pierogi. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet.

Pierogies can either be cooked or frozen at this point.

Assembly *see note

Heat 3 tablespoons butter in a large skillet. Add sliced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.

Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float. Remove with a slotted spoon.

Transfer pierogies to a hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.

Serve warm with onions and sour cream.

To Cook

These pierogies are so delicious! The dough is soft and not too dense like most pierogies. Stuffed with a cheesy mashed potato and cheese mixture, you'll be addicted to these!

Homemade Pierogi Dough with Sour Cream

sour cream

unsalted butter (room temperature)

potatoes

cheddar cheese

black pepper

In a large bowl mix the flour and salt. Add the egg and stir to combine. (it won’t be much of a dough at this stage.)

Work in the softened butter and sour cream until the dough comes together in a rough, but slightly sticky ball.&nbsp;

Using just your fingertips, knead the dough until it is smooth, less sticky, but still and quite moist. Form the dough into a round ball and cover in plastic wrap. Refrigerate for 30-60 minutes.&nbsp;

While the dough is chilling combine the warm mashed potatoes, cheddar cheese, salt, and black pepper in a medium size bowl. Stir and mash until the cheese is melted and the filling is evenly combined. 

Roll half of the dough into 1/8” thickness. Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the other half of the dough.&nbsp;

Place 2-3 teaspoons of filling on each round of dough (more or less depending on the size of circle cutter you used.) Lightly wet your finger with water and wet the edge of half of the dough. Fold the dough over to create a pocket around the filling. Pinch the edges to seal, and then use the tines of a fork to create a stronger seal.&nbsp;

You have three options here: you can freeze the perogi (for up to 4 weeks), refrigerate overnight, or cook them right away.&nbsp;

Fill the Pierogi

Bring a large pot of water to boil. Once boiling add 1-2 tablespoons of salt to the water. Reduce heat to a simmer.&nbsp;

Place 6-8 pierogi in the simmering water. Once the pierogi float to the top, they are done.&nbsp;

Place the pierogi on a lightly buttered plate (so that they don’t stick).&nbsp;

In a skillet over medium to medium-low heat melt a few tablespoons of butter. Transfer the drained pierogi to the skillet and cook until browned and the edges crisped. Serve hot with a dollop of sour cream and a sprinkling of fresh chives.

Cook the Pierogi

Excellent!  Made them gluten free with Caputo Fioreglut.   No changes necessary.

How come you didn’t put measurements? You only gave the recipe 

Using sour cream is the best way to roll out the dough. I use cooper sharp cheese and the Idahoan instant potatoes, very tasty and easy!  Love your web site and will be following it.

These are great!  I doubled this and made a gluten free version.  In gf melted butter worked better. I used Bobs Red Mill 1:1. I also added a little milk to the dough. (Some of the other recipes I’ve read use milk or water. ) when cooking the gf it is better to first steam them so they stay together. Finished all with the traditional butter and onions. 

Can I put this dough through a pasta machine?

Tried many pierogi doughs...yours is the best...easy to roll...doesnt stick to counter as many do ( even after dusting with flour) and is nice and soft...others tend to be tough.  This will definately be my "go to" recipe.

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Top 3 homemade pierogies recipes from across the web

The most viewed homemade pierogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed homemade pierogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine