I love Pierogi probably my whole life, but homemade pierogi is entirely something different. Well, not really, but it’s homemade and they feel so much more special.
You put so much love in making them so they should feel special, right?
There are not many things that I do not like, so this is right my alley. I mean what is not to like here; dough, potatoes, cheese, caramelized onion, butter. I do not know a soul that would hate this.
That being said, have you ever tried these beauties? Have ever tried making them from the scratch? If not, what are you really waiting for, huh? go, run, get all the ingredients and make it.
They do not have to look perfect like from the store. Remember to give yourself some grace because they should look homemade and a bit rustic.
Pierogi is not hard to make at all. Yes, it requires a bit of patience and time but they are so much fun and plus extremely tasty. You will not o back to store-bought when you see e how easy these are.
I got this recipe from my friend’s mom. She has been making these for over 3 decades so I knew the recipe was incredible, and I got the proof. These are amazing!!!
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STEP BY STEP:
To make the dough:
- Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
- Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
- Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
- Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.
Filling:
- Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
- Stir and mash until the filling is cool to the touch.
- Taste and adjust the seasonings with salt and pepper.
To fill the pierogi:
- Roll half the dough about 1/8″ thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
- Place half to one tablespoon or so of filling on each round of dough.
- Fold the dough over, forming a pocket around the filling. Pinch the pierogi’s edges to seal, then seal again with the fork; This will create a nice edge.
- Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply when pierogi are frozen.
- Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.
Well, I hope you guys make these delicious Homemade Pierogi also known as European or Polish dumplings. If you make them please tag me on Instagram @sandraseasycooking Thank you all for your support!
Homemade Pierogi
Homemade Pierogis are foods that I grew up with. I loved it as a child and I still love it as an adult. I hope you enjoy this recipe.
Ingredients
Dough
- 3 ½ cups all-purpose flour
- ½ tsp. salt
- 2 eggs
- 1 cup water (more if needed)
Potato and Cheese Filling
- 4 potatoes, Russet (potatoes for baking); if they are too large use 3
- 4 tablespoons unsalted butter
- 1 cup diced onions
- 1 cup ricotta
- 1 tbsp. dried parsley
- 1 tsp. teaspoon salt
- ¼ tsp. pepper
For frying:
- 1 medium (156g) onion, sliced or diced
- 2 tbsp. unsalted butter
Instructions
To make the dough:
- Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
- Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
- Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
- Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.
Filling:
- Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
- Stir and mash until the filling is cool to the touch.
- Taste and adjust the seasonings with salt and pepper.
To fill the pierogi:
- Roll half the dough about 1/8" thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
- Place half to one tablespoon or so of filling on each round of dough.
- Fold the dough over, forming a pocket around the filling. Pinch the pierogi's edges to seal, then seal again with the fork; This will create a nice edge.
- Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply if they are frozen.
- Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.