Pierogi, or boiled filled dumplings, were originally Polish peasant food. But
these savory dumplings eventually overcame class boundaries and became popular
among those in all walks of life. They're served at many festivals; and family
gatherings just have to have pierogi to be complete. At the 2007 Pierogi
Festival in Kraków, 30,000 pierogi were consumed daily.
Homemade pierogi are also an important part of Christmas Eve celebrations in
many homes, but aren't limited to the holidays; many enjoy them all year long.
Pierogi are very flexible and can be stuffed with a number of savory or sweet
fillings, including potato and cheese (below); sauerkraut, cabbage, spiced
meats, and even fruits and berries. Because pierogi freeze well, they make
quick, satisfying last-minute meals.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup (4 tablespoons) butter, room temperature
- 1 cup warm mashed potatoes
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup (4 tablespoons) butter
- 2 large shallots, diced; OR one medium onion, thinly sliced
- Dough: Mix together the flour and salt. Add the egg to the
flour and combine. The dough will be quite clumpy at this stage.
- Work in the sour cream and soft butter until the dough comes together in
a slightly rough, slightly sticky ball.
- Using just your fingertips, knead and fold the dough without adding
additional flour until the dough becomes less sticky but still quite moist.
- Wrap the dough well in plastic wrap and refrigerate for 30 to 60
minutes, or up to 48 hours.
- Filling: Combine the warm mashed potato and cheese. Stir and
mash until the cheese is melted and the filling is cool to the touch. Taste
and adjust the seasonings with salt and pepper.
- To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round
cutter to cut circles of dough. Repeat with the other half of the dough.
Save the scraps; these can be snipped into small pieces and added to
- Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the
dough over, forming a pocket around the filling. Pinch the edges of the
pierogi to seal, then seal again with the tines of a fork.
- At this point the pierogi can be frozen for up to 4 weeks, or
refrigerated overnight, or cooked in a large stockpot of boiling salted
water. Only cook about 10 pierogi at a time, so that they have room to float
without sticking. When the pierogi float, they're done. The time will vary
depending of if they are fresh or frozen.
- Sauté the shallots or onion in the butter in a large skillet until the
onion begins to brown. Add the drained pierogi and cook until browned and
crisped. Serve hot with additional sour cream, applesauce, or other
Prep: 45 to 60 min | Total: 60 min to 1 hr 15 min
Yield: about 3 1/2 dozen small pierogi
Tip from our bakers: If your filling is a bit watery due to the potatoes,
add a tablespoon of flour to help thicken it up.
Recipe and photo used with permission from:
King Arthur Flour
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