How to Make the BEST Homemade Pierogies

There’s something incredibly comforting about homemade pierogies. These delightful dumplings are a staple in many Eastern European kitchens, and once you try making them yourself, you’ll see why they’re so beloved. With a soft, doughy exterior and a creamy filling, pierogies are perfect for any occasion, from a cozy family dinner to an adventurous cooking project.

Why You’ll Love This Recipe

This homemade pierogi recipe is a true crowd-pleaser. Not only are they delicious, but they’re also versatile and can be frozen for later enjoyment. Whether you’re new to making pierogies or a seasoned pro, this recipe is straightforward and rewarding. Plus, there’s something deeply satisfying about crafting your own dough and filling from scratch.

Kitchen Equipment You’ll Need

• Food processor
• Large saucepan
• Large skillet
• Potato ricer or strainer
• Rolling pin
• 3-inch biscuit cutter
• Dutch oven
• Slotted spoon

Ingredients

• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 3 large eggs
• 1/2 cup butter, softened
• FILLING:
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 2 tablespoons butter
• 5 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ADDITIONAL INGREDIENTS (for each serving):
• 1/4 cup chopped onion
• 1 tablespoon butter
• Minced fresh parsley

Step-by-Step Instructions

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs, and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, sauté onions in butter until tender; set aside.
3. Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper, and onion mixture; set aside.
4. Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-inch thickness; cut with a floured 3-inch biscuit cutter. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
5. Bring a Dutch oven of water to a boil over high heat; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, sauté four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogies.

Tips for Success

• Ensure the dough is well-rested before rolling to make it easier to handle.
• Don’t overfill the pierogies to prevent them from bursting during cooking.
• Seal the edges tightly to ensure the filling stays inside while boiling.

Additional Tips and Variations

If you’re feeling adventurous, try adding different fillings like sauerkraut, mushrooms, or meat. For a crispy texture, pan-fry the boiled pierogies in butter until golden brown.

Nutritional Highlights (Per Serving)

Each serving of pierogies contains approximately:

• Calories: 250
• Carbohydrates: 30g
• Protein: 6g
• Fat: 12g

Frequently Asked Questions (FAQ)

Can I freeze homemade pierogies?
Absolutely! Once cooked, let them cool completely, then freeze on a baking sheet before transferring to freezer bags.

How do I reheat frozen pierogies?
Sauté them in butter directly from the freezer until they’re golden and heated through.

Conclusion

Now that you know how to make the best homemade pierogies, it’s time to roll up your sleeves and give it a try! These delicious dumplings are sure to impress family and friends. We’d love to hear about your pierogi-making adventures, so be sure to share your experiences in the comments below. Enjoy!