Pierogi Dough Recipe

Servings: 12 servings (5 pierogi per serving)

  • 1 cup warm water
  • 1/4 cup whole milk
  • 2 Tbsp sour cream
  • 1 large egg
  • 1 tsp salt(plus more for cooking)
  • 4 cups all-purpose flour

Instructions

  1. 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.
  2. 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.

How to Mold Pierogi:

  1. 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.
  2. 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.
  3. 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 Cook Pierogi:

  1. 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.

 Pierogis and Kielbasa

Yield:Serves 4

Ingredients:

  • 1 pound kielbasa , cut into ½ inch slices
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 large white onion sliced
  • 1 pound sauerkraut pierogis blanched
  • Kosher salt and freshly ground pepper
  • 1/4 cup roughly chopped fresh parsley

Directions:

  1. Saute the kielbasa and transfer to a plate.
  2. Whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
  3. Saute the pierogis in 2 tablespoons olive oil and season with salt and pepper. Saute until the pierogis brown and remove. Caramelize onions. Transfer to a platter.
  4. Slice the kielbasa into pieces and add to the bowl with the mustard dressing and toss. Serve with pierogis and parsley. Season with salt and pepper.

Sauerkraut Filling:

  • 2 tablespoons oil
  • 1 large finely chopped onion
  • 1 pound sauerkraut, drained, rinsed and chopped
  • 2 large carrots, peeled and grated
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper
  • 2 or more tablespoons sour cream

Directions:

  1. In a large skillet, heat oil over medium.
  2. Add onions and cook until tender but not browned.
  3. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
  4. Remove from heat and stir in salt, pepper and sour cream. If mixture doesn’t hold its shape when squeezed together, add more sour cream.
  5. Let cool completely before filling pierogi dough.

 Potato cheese pierogi with caramelized onion

For the Filling:

  • 5 medium-sized red potatoes
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ of a large yellow onion, chopped
  • salt and pepper to taste
  • ½ tsp. dried thyme
  • 2 Tbsp. milk or cream
  • ½ cup parmesan cheese, shredded
  • ½ cup fontina cheese, shredded
  • 3-4 Tbsp. unsalted butter, for frying
  • 2 onions sliced thin
  • 4 tb butter

Directions:

  1. Slice the potatoes into quarters and put in a large pot. Cover the potatoes with water and bring to a boil. Cook potatoes for about 30 minutes or until they can be easily riced.
  2. Drain the potatoes in a colander.
  3. Heat olive oil in in a pot. Add garlic, onion, salt, pepper, and thyme and saute until onion is translucent, about 4 minutes. Remove from heat.
  4. Return the potatoes to the pot with the garlic/thyme/onion mixture. Add milk to the pot and mash with a potato masher.
  5. Add fontina and parmesan cheeses to potato mixture. Stir the cheese into the potatoes with a spoon or spatula until cheese is melted and potatoes are smooth. Let cool for at least 30 minutes before you form the pierogis
  6. Put about ½ tsp. of filling in the center of each dough circle. Cook pierogis in boiling water for 4 minutes and then transfer to a hot skillet with a tiny bit of butter
  7. Fry for about 2 minutes on each side or until they develop a nice, brown, crispy crust. Be careful not to overcrowd the pot or the skillet
  8. Caramelize sliced onion in butter
  9. Pierogis should have enough room to cook while still being in a single layer so they don’t stick to each other or cook at different speeds.
  10. Top with sour cream and chives