How to Make Pierogies
An Eastern European favorite, pierogies are very popular in the Burgh; we even have our own Pierogi Festival every year (usually in September). Pierogies are a staple during Lent and can be prepared in many different ways and eaten with various foods for the perfect pierogi pairing.
Making homemade pierogies is easier than you may think, and most of the ingredients you should already have on hand. Below is a family recipe you're sure to love.
There are many ways to fill a pierogi, but we will stick with the traditional potato and cheese filling for this recipe. You will want to start with the dough so that it has time to rest a bit while you make the other ingredients.
Making the dough is easy; the main rule is not to overwork it. Mix all of your ingredients until they are combined, and then turn the dough onto a floured surface and knead until the dough is smooth.
- 6 cups all-purpose flour
- 2 cups cold water divided
- 2 eggs beaten
- 6 tablespoons canola or vegetable oil
- 2 teaspoons salt
While your dough is resting, it's time to make the filling. Again, you can fill your pierogis with anything you like, but we are sticking with a traditional potato and cheese filling for this recipe.
- 3 ¾ pounds baking potatoes
- 1 medium white onion finely diced
- ⅓ cup butter
- 4 ½ cups cheddar cheese finely shredded
- 1/4 cup salt
- Pepper to taste
Place the potatoes, butter, cheese, and pepper into the mixing bowl and mix until the potatoes are smooth and all of the ingredients are incorporated. Set mixture aside to cool.
It's time to roll out the dough. On a floured surface, roll out your dough using a rolling pin. Turn the dough 1/4 turn every so often. Roll the dough to about 1/8" thickness. Using a 3" biscuit cutter, cut your dough into circles. Use a glass or a jar if you don't have a biscuit or cookie cutter.
Now it's time to make the pierogis. Take a round and lay it across your thumb and forefinger; put a dollop of the filling in the center of the dough using a spoon or small scoop. Pinch the edges of the dough closed, ensuring that they seal. Lay the now half-round pierogi on the table and gently press the edges together using a fork. Repeat this process until all of your dough and filling have been used. This takes practice, so take your time, and you'll be a pierogi pro in no time.
To cook your pierogies, melt 4-5 tablespoons of butter in a pan. Add 1/2 an onion, sliced, and cook until the onion is translucent. Turn the heat to low and set aside.
In a large pot, boil 4 quarts of water with a tablespoon of salt. Once the water is boiling, gently add 10 - 12 pierogies, careful not to overcrowd the pot. Cook for 2-4 minutes and then gently remove them with a slotted spoon, placing them in the pan with the butter and onion, Sautee for a few minutes and serve.
To freeze the pierogies, place the non-cooked pierogies in a single layer on a parchment-lined baking sheet and put them in the freezer for about 30 minutes. Once the dough is no longer soft, place the pierogies in an air-tight freezer bag and store them in the freezer for up to 4 months.
Kuhns Market has all of your Pierogi-making needs. Visit our on-sale page and start your shopping list today!