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Pierogi

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There is a large Polish population here in Western Massachusetts, and pierogi are a very popular dish. I myself had never tried one until recently, but really, I sort of had. This is because pierogi are like a mix between ravioli and potstickers, both of which I make all the time. John and Steph are both part polish, and were craving some polish food, so the other night we made pierogi and borscht. I will be posting the borscht recipe tomorrow.


Pierogi dough is interesting. I am used to a pasta dough with only eggs as the wet ingredient. I saw pierogi recipes ranging from eggs, milk, sour cream, and a mixture of these things. I went for all three because it sounded good to me.



The filling is onions softened in butter, potatoes, and cheese.



The dough, rolled and ready. Hand roll this dough instead of using a pasta machine. It should be a bit thicker than pasta.







After you boil the pierogi, fry them in some butter



Yum. Crispy, soft, chewy, creamy, delicious.







Eat it with some more sour cream on top!


For the dough, mix an egg, half cup of milk, and 1/4 cup of sour cream, with about 2 cups of flour and a pinch of salt. If the dough is too lose, add more flour. It should be a fairly dry dough that is soft and easy to knead. Let it sit in the fridge for a half hour, then roll it out to 1/8 inch thin. cut rounds and fill with the filling. Use some water on the tip of your finger as glue to help seal the pierogi. Use a fork to make decorative lines and also reinforce the seal. Boil the pierogi for 5 minutes, then add to frying pan with hot butter until sides crisp up. Serve with more sour cream.

For the filling, boil some peeled potatoes. soften some diced onions in butter on low heat. When the potatoes are tender, drain and add the butter and onions right away. Next add a few handfuls of cheese. We used cheddar.


11 Comments

Thanks for this recipe. I had potstickers for the first time this past weekend with my buddy's homemade sauce and they were unbelievable. My in-laws make pierogis which I've enjoyed for years, so it's time for me to take the jump. Awesome job and pics Beardman!

perfect crisp on the outside. I love these.

Looks exactly like my Polish grandma used to make. Nice work, real nice....

YUM! those look great.

Wicked jealous..... I'm polish toooooooooo.

yumm....i love pierogis, esp. with sour cream and adobo! (say whaaaat?) and i'm excited to see your borscht!! i love borscht!

Not bad! They're carbs inside of carbs, what's not to like? As a girl of Polish descent (there are lots of us in the Chicago area, too), I grew up with my mother making them often, and believe me, my Dad and three brothers could polish off dozens in no time. Some other traditional fillings are cottage cheese with raisins and ground beef and cabbage, but the potato are my favorite.

Ahhhhhhh, these look great but I learned a bit differently from my Polish Aunt Helen. First, the dough has only three ingredients: Flour (King Authur only, eggs and water. Then ingredients as you wish. Fresh fruit pierogies are wonderful such as blueberry or prune. Then there are the classics - cabbage, cabbage, onion and spareribs (must be made a day ahead), potato, potato and cheese. Also, I never crisp my pierogies...fry in butter until warm after boiling, but never crisp.

All this comment does is show that pierogies can be made and cooked to your personal preferance! Great Job! Love the pics. Now, if only I could find some really good pierogies in Fla.!

so excited you decided to make Polish food!! I lived in Poland for a couple months and thoroughly enjoyed every moment of it. I did try to make pierogis upon returning to the US, but they just don't come out the same :( They were a lot of work, and not totally worth it to me. I'm just going to wait until I get back to Poland to eat them again!

Oh my gosh! These look amazing! I'll be making this next week! Thanks!

Hi! First of all I want to congratulate you on your site it’s my favorite food blog and have been reading it for quite some time. Always wanted to write something but couldn’t come up with something to say. Today I tried your Pierogi recipe and need to say it’s really good! I’m from Mexico so I made some with your potato recipe and tried some with left over “Picadillo”, BIG success my dad and brother loved them and are now thinking of making them with something sweet inside and make a desert of it. Wonder if you have tried doing “Empanadas Argentinas” fried or baked I think you will love them.

Looking at these now makes me so hungry for pierogis. Favorite part about these little treats is you can just go to town with the weeks leftovers and find killer combinations. One of my favorites if crispy pork belly with cream cheese, mustard, onion, and potato. Fry the boiled pierogis in the excess pork fat. If you weren't religious before prepare to be god smacked.

Also I like to use kefir instead of sour cream in my dough. I feel it makes them fluffier and give them a certain tang.

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