pierogi recipe

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!!

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.&nbsp;

Pierogi Recipe

lbs russet potatoes ((5 medium), peeled)

tsp salt

butter

oz cream cheese (softened)

mozzarella cheese (shredded)

water

milk

sour cream

((plus

all-purpose flour (measured correctly*)

oz bacon (chopped)

Tbsp butter

Sour Cream (to serve)

Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.&nbsp;

How to Make Potato Cheese Filling:

In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

To Make Pierogi Dough:

Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to  just under 1/8” thickness.

Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Mold Pierogi:

Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.&nbsp;&nbsp;

How to Make Bacon Topping:

Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.&nbsp;

How to Cook Pierogi:

https://www.youtube.com/watch?v=4SJz95eyrFs

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🍴INGREDIENTS FOR POTATO FILLING:
2 lbs russet potatoes (5 medium), peeled
1/2 tsp salt
2 Tbsp butter melted
2 oz cream cheese softened
3/4 cup mozzarella cheese shredded

FOR THE PIEROGI DOUGH:
1 cup of warm water
1/4 cup whole milk
2 Tbsp sour cream
1 large egg
1 tsp salt
4 cups all-purpose flour measured correctly

FOR THE TOPPINGS (For 1/3 batch):
4 oz bacon chopped
2 Tbsp butter

🖨 PRINT THIS RECIPE: https://natashaskitchen.com/pierogi-recipe/

🍴HOW TO FREEZE PIEROGI:
Generously dust a baking sheet with flour and arrange pierogi (pierogi ruskie) so they are not touching then cover loosely with plastic wrap and place in the freezer. Once frozen, transfer to a large zip-loc bag. Pre-freezing in a single layer keeps them from sticking together in the freezer.

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Cheesy Potato Pierogi Recipe (Vareniki) - Natasha's Kitchen

Craving pierogi, but don’t have the time to make them? This easy recipe uses a couple of tricks and shortcuts to bring the taste of homemade pierogi to your table in under 30 minutes. 

Lazy Pierogi Recipe

farmers cheese

eggs

sugar

tbsp butter

all-purpose flour

Prepare ingredients for the pierogi recipe. Into a large bowl, combine eggs together with cottage cheese, sugar and melted butter.

Into the mixture, fold in flour in small portions. Note: depending on the flour you use, you may need to add a bit more. The dough will be sticky, but should be possible to work with on a well floured surface.

Place the dough onto a well floured surface, roll out stains of dough and cut them into one inch pieces.

Cook dumplings in small portions in a boiling water, this way they don't stick together. Drain cooked dumplings and coat with melted butter.&nbsp;

Serve with a side of sour cream, fruits or favorite jam.

This Pierogi Casserole is a comforting casserole recipe with layers of lasagna noodles and cheesy potato pierogi filling. It's an easy and delicious weeknight dinner for the whole family!

Pierogi Casserole

kosher salt, divided

lasagna noodles

Small Curd 4% Cottage Cheese

potatoes

black pepper

onion powder

cheddar cheese, divided

parsley

Preheat oven to 350°F. Coat a 9&#215;13- inch baking dish with nonstick spray. Set aside.

Heat butter in a skillet over medium heat. Add the diced onions into the melted butter and season with 1/2 teaspoon kosher salt. Cook onions until they are soft and caramelized, stirring frequently. Remove from the heat. Set aside.

Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Drain.

While the noodles are cooking combine the cottage cheese, mashed potatoes, egg, pepper, onion powder, 1 cup of grated cheese, remaining 1 teaspoon kosher salt, and HALF of the onions. Stir to combine.

Place 3 noodles into the bottom of the prepared dish. Top with half of the cottage cheese mixture and spread to cover the noodles. Lay 3 more noodles on top of the filling and top that with the remaining filling mixture. Lay the last 3 noodles on top, sprinkle with the reserved onions and remaining 1/2 cup of cheese.

Cover pan with foil and bake for 30 minutes. Remove the foil and broil for 3 minutes.

Allow the casserole to cool for 15-20 minutes. Sprinkle with parsley and serve.

This recipe was inspired by my Eastern European roots! Do you like Pierogi, these Classic Pierogi with Potatoes and Cheese will win you over!

The Classic Pierogi (Potato and Cheese)

flour ((may need more of less))

lb large potatoes

cheddar cheese

onion

Prepare Potato Filling

Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.

Potato and Cheese Filling

Combine Liquids

Whisk eggs with sour cream and milk until you get an even texture.

Add Flour &amp; Salt

To the liquid ingredients, add in flour and salt. 

Knead

Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.

Pierogi Dough:

Roll Out The Dough

Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.

Shape Pierogi

One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.

Optionally Freeze Pierogi

Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.

Making Pierogi

Boil Pierogi

Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.

Pan Fry

In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.

Cooking Pierogi

These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

Pierogi with Potato and Sauerkraut

all-purpose flour,

salt

egg, whisked

olive oil

cheddar cheese (optional)

Salt,

Black pepper,

white pepper

butter (to be melted in hot skillet)

Crispy bacon, chopped

Sauteed/caramelized onion

To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.

Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.

Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.

Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.

To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8” thick; then, using a 3 1/4” cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)

To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.

Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.

Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.

To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.

Learn how to make traditional Pierogi Ruskie following my grandma&#039;s polish Pierogi Recipe! Dough is filled with potatoes and cheese, then pan-seared in butter, making them the perfect recipe for the holidays or year-round. 

Grandma's Polish Pierogi Recipe

cheddar cheese (preferably freshly grated)

butter (plus more for frying)

all purpose flour

tsp baking powder

Cook the potatoes in a pot of boiling water until form tender. Drain, then place them in a large bowl.

While the potatoes are cooking, melt the butter in a large skillet, then add the onion and sauté until soft, 5-6 minutes. Pour the butter/onion mixture into the bowl with the potatoes, then add the cheese and use a potato masher to mash everything together until the cheese is melted. The mixture will be thick! Add salt and pepper to taste. Allow the potatoes to cool before using them.

While the potatoes are cooling, make the dough: stir the flour, salt and baking powder together in a large bowl. Then, whisk the eggs and olive oil together then pour them into the bowl and stir to combine. Pour the water in 1 cup at a time, using your hands to mix everything together. The dough will be very sticky at first, but after you knead it for 2-3 minutes, it should pull away from your hands.

Next, flour a clean surface or silpat mat, then pour the dough out onto it and divide it into two balls. Sett the one ball of dough aside and keep the other one on the mat. Use a rolling pin to roll the dough out so that it&#39;s 1/4&quot; thick, then use a 3&quot; circle cookie cutter to cut out round circles of dough and place them on a clean dish towel. Re-roll the dough until it&#39;s finished, then repeat the same process with the second ball of dough. You should end up with around 24 circles.

To make a pierogi: use your hands to slightly stretch one of the dough circles out a bit, then add a spoonful of the cheesy potatoes in the middle. Fold up the two ends like a taco and pinch them together. Add a little more potato filling into both sides, then use your fingers to seal the pierogi shut on all sides. Use the back of a spoon to scallop the dough, which will ensure none of the potato filling comes out when they&#39;re cooking. Repeat this step for all of the dough circles. You may have a little bit of the cheesy potatoes leftover and that&#39;s ok!

While you&#39;re making the pierogies, bring a large pot of salted water to a boil. Then, drop 6 pierogies into the water and cook them until they rise to the top, approx. 5 minutes. Use a slotted spoon to remove them and place them on a clean kitchen towel, then cover them with another towel so they don&#39;t dry out.

The final step is to fry them: melt 2 tablespoons of butter in a large skillet over medium heat, then add the pierogies and cook them for 2-3 minutes on the first side, then flip them over and cook for 1-2 minutes on the second side until they&#39;re golden brown. NOTE: you&#39;ll need to add more butter as you go and possibly wipe out the skillet in between batches to ensure they brown properly.

Serve pierogies with drizzled melted butter, sour cream and/or chopped chives and enjoy!

I've found several different recipes for the dough over the years, including a dough for baked perogi that has baking soda in it (they are delicious) with a garlic potato filling which then go into a sauce after baking. Fillings can be anything - potato, cheese, saurekraut, ground up meat. A visiting friend has requested I make a spinach feta perogi so I used the spanakopita filling and just subbed cream cheese for the egg - can't wait to try them! What I do to freeze them is well-flour a cookie sheet and place the fresh made perogi on that and pop into the freezer for an hour or so until they are frozen. Take the cookie sheet and lightly drop it onto your kithen counter to loosen perogi. Then you can fill up the freezer bag. Since they are individually frozen you can then take out the number you want to cook. Cook in boiling water until they float as usual (can fry as usualy after if you wish). Tip: make sure you use a plastic or wooden spoon if you need to stir or remove the perogi in the boiling water as they won't cut into the cooking perogi like a metal utensil can - no lost filling/perogi! My herrrrrritage is Polish/Ukrainian and I've been making perogi since I was a little girl....many happy memories of family atherings and a bunch of people all making perogi in the kitchen! I change things up, too, by subbing out the fried onion to put over top with mushroom or sauteed peppers - anything goes!

I love this dough recipe!! I don't make traditional pierogi. Our family's favorite is stuffed with hatch chile, cheddar, cream cheese and sauteed mushrooms and onions all mixed together and then you add a bit of pulled pork. This dough is *chefs kiss* perfect!

You gave a very detailed instruction on how to make the dough and fill them, a first that I have come across. Thank you very much. I tried making them last Christmas but I could never get them full enough. I will try again and hopefully they will work out and I can freeze them for Christmas . We have been buying them at our local meat market but the prices have soared to $4.50 a pierogie! Ours are filled with cottage cheese and chives, with sour cream on top after they are fried. Yummm. Thank you so much!

https://www.youtube.com/watch?v=h0J0Cwvr3qA

FULL RECIPE HERE: https://thealmondeater.com/grandmas-polish-pierogi-recipe/
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Learn how to make traditional Pierogi Ruskie following my grandma's polish Pierogi Recipe! Dough is filled with potatoes and cheese, then pan-seared in butter, making them the perfect recipe for the holidays or year-round.

My Grandma's Polish Pierogi Recipe

These delicious classic Polish pierogi are our favorite. Find out how to make the best pierogi ruskie with our simple and easy to follow recipe!

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Top Tags

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Grandma's Polish Pierogi Recipe

Classic Polish Pierogi Recipe

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Pierogi Recipe

Top 10 pierogi recipe recipes from across the web

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

Top Tags

Cabbage Pierogi

Pierogi Recipe

Lazy Pierogi Recipe

Pierogi Casserole

The Classic Pierogi (Potato and Che...

Pierogi with Potato and Sauerkraut

Grandma's Polish Pierogi Recipe

Classic Polish Pierogi Recipe

Pierogi Dumpling Recipe

Pierogi Recipe

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