Homemade Pierogi

    (64)
    40 min

    A delicious boiled dumpling filled with either sauerkraut filling or potato and cheddar filling. Serve with melted butter and soured cream for a delicious meal.


    60 people made this

    Ingredients
    Serves: 10 


    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. In a large bowl, beat together eggs, soured cream and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board and knead until smooth. Roll out to a 3-5mm thickness. Cut out 8.75cm circles with either the top of a glass or a pastry cutter. Cover with greaseproof paper to prevent drying out if not filling immediately.
    2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over and seal by pressing the edges with a fork. Repeat until ingredients are used.
    3. Bring a large saucepan of water to the boil. Immerse pierogi. Cook until the dumplings float to the surface.

    Watch how!

    Watch our How to make pierogi video to see how to make traditional Polish pierogi.

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    Reviews & ratings
    Average global rating:
    (64)

    Reviews in English (47)

    by
    52

    Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40+). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30+) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers, I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches!  -  05 Oct 2006  (Review from Allrecipes US | Canada)

    by
    48

    I'll just make a mention to folks that there really is no exact science to how much liquid your flour is going to take.. it can vary by the day, depending on the temperature and humidity!! I would suggest adding it slowly and working it in, adding more as necessary..  -  17 May 2003  (Review from Allrecipes US | Canada)

    by
    41

    Wow, these were great. I divided the dough into about 6 small sections, wrapping each section in waxed paper. THe more the dough is worked with, the longer it is exposed to air causing it to become dry. As it dries, it becomes increasinly tough and difficult to work with. I think I used about 1 1/2 cups of water in the dough. This makes a huge batch! I only made half of the cheese-potato filling and I still have some leftover. It took me about 3 hours to roll out, stuff, and seal these guys. Oh, but it was worth it. I've got a freezer full of pierogis, a quick and delicious meal any night! I served them with caramelized onions and some sour cream.  -  17 Jan 2006  (Review from Allrecipes US | Canada)

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