Mouth-Watering Homemade Pierogis
Who has time to make pierogis from scratch these days? You do! We have a simple recipe that you’ll actually enjoy making. With basic, everyday ingredients and easy-to-follow, step-by-step instructions, your entire family can get involved in rolling and cutting the dough, stuffing it with their favorite ingredients and forming their own perfect little pierogis.
Not to mention, these homemade pierogis are in a league of their own when it comes to difference in quality and taste compared to store-bought frozen pierogis. Once you make these, you’ll never want to reach for a box in the frozen section again!
- 2.5 pounds of potatoes
- 1/2 pound of colby cheese
- 1/4 cup of milk
- 2 TBS of butter
- salt and pepper to taste
- 1 medium onion -julienne cut
- 2 TBS of butter
- 2 cups of flour
- 2 eggs
- 2 TBS of olive oil
- 1/3 cup lukewarm water
- a pinch of salt
- 1 cup of extra flour (to keep dough from sticking to work surface)
- Peel and boil whole potatoes – leave in longer than normal to obtain an extra soft consistency. Drain potatoes and set aside.
- Heat milk and butter over medium heat in potato pot until warm and melted.
- Combine potatoes, milk, butter and salt in a mixing bowl. Blend together with a hand mixture until you have an extra smooth consistency.
- Fold or mix in shredded cheese until entire mixture is well blended.
Dough and Topping
- Mix together flour and salt in a mixing bowl.
- Make a well in the middle of the flour/salt mixture. Add eggs and oil into the well. Slowy add water as you mix your flour and egg together. The dough should be very sticky.
- Spread flour onto a clean, flat work surface. Roll out small sections of your dough, flipping and adding flour to prevent it from sticking to your rolling pin. You should roll your dough thin, to approximately an 8th of an inch. Cut into 3 inch squares.
- Add approximately a TBS of filling to the center of each dough square and fold into a triangle. Pinch edges tightly and make sure they are secure so your dough doesn’t rupture while cooking.
- Saute onions and butter in a sauce pan until slightly caramelized.
- Boil water in a large pot. Place pirogues into the water. When they begin to float, remove them.
- Toss pierogis in your onion mixture. Toss between two bowls instead of with a spoon. Repeat until all pierogis are complete.
This recipe makes approximately 30-36 pierogis. You can easily freeze whatever you don’t eat, and have the perfect snack or meal later. The best part about these homemade pierogis is that you can stuff them with anything you’d like. We used potatoes and cheese. You can try sauerkraut, bacon or ground beef. The possibilities are endless! And since you are making them yourself, you can make a variety all at once to meet everyone’s desires!
Photo credit: With A Red Bird On My Shoulder
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