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
- 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.
How to Mold Pierogi:
- 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 Cook Pierogi:
- 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
- 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
- Saute the kielbasa and transfer to a plate.
- Whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
- 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.
- 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.
- 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
- In a large skillet, heat oil over medium.
- Add onions and cook until tender but not browned.
- Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
- 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.
- 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
- 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.
- Drain the potatoes in a colander.
- 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.
- Return the potatoes to the pot with the garlic/thyme/onion mixture. Add milk to the pot and mash with a potato masher.
- 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
- 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
- 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
- Caramelize sliced onion in butter
- 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.
- Top with sour cream and chives