My Grandma’s Selfmade Pierogi – Spend With Pennies

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This Selfmade Pierogi recipe comes from my Grandmother. A young dough crammed with a tacky potato filling.

These crescent shaped-dumplings are identical to Babcia used to make utilizing substances which are in all probability already within the pantry. Serve them scorching with a dollop of bitter cream for a savory aspect or predominant dish!

Serve them scorching with a dollop of bitter cream for a savory aspect or predominant dish!

homemade pierogi on a plate with onion and sour cream

Good Selfmade Pierogi

Contents show

This recipe comes from my Polish grandma and is one I made subsequent to her many instances.
The substances are pantry substances you doubtless have readily available.
These could be served as a aspect dish or a predominant dish.
Consolation meals from the Previous World, perogies come out completely each time.
They freeze fantastically and prepare dinner proper from frozen.

close up of cooked Homemade Pierogies in a pan

What Are Pierogi?

Pronounced ‘puh-row-gee’ this dish has a number of spellings, together with pierogie, perogie, or perogy. Any approach you spell it, pierogi (which is definitely plural however we do nonetheless name them pierogies) is one in all Poland’s best dishes and an japanese European favourite. Merely made by filling a flour-based dough with quite a lot of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut. They’re boiled in water till they float after which pan-fried till golden brown.

This recipe is for primary potato and cheese perogies (pierogi ruskie) and is usually served with bitter cream, caramelized onions, and butter.

ingredients to make homemade pierogi including salt, pepper, oil, cheese, potatoes, onion, flour, butter, & eggs

Substances

DOUGH: Pierogie dough is completely different from pasta as a result of it’s softer and fewer dense, and can stay delicate even after cooking.

With the intention to get the correct consistency, I don’t suggest substitutions within the dough. Whereas some recipes comprise bitter cream, this recipe is made with out.

FILLING: These conventional pierogi are crammed with a really easy combination of potatoes and cheddar cheese with somewhat little bit of finely diced sautéed onions.

Potatoes – The filling is mashed, so select a starchy potato akin to russet or baking potatoes for this recipe, simply as we use for mashed potatoes.
Cheese – Finely shredded cheddar is added to the potatoes; it’s greatest to shred the cheese your self from a block.
Seasonings – White onion could be very finely diced and cooked in butter (be certain to not brown). My grandma at all times used white pepper to keep up the creamy shade, however you need to use black pepper if it’s all you have got.

adding wet and dry ingredients together to make Homemade Pierogi

Make Pierogi

Making this recipe takes time, so we put aside a day to make many batches. It’s enjoyable to do as a household and one of many recollections I grew up with.

Make the Dough: Put together the dough (per the recipe under) and gently knead somewhat bit. Don’t overwork the dough and make sure you permit it to relaxation.
Make the Filling: Prepare dinner the potatoes and prepare dinner the onions in butter.
Mash and mix with shredded cheddar cheese. Permit to chill.

cooking potatoes to make Homemade Pierogi

cooked onions in a pan to make Homemade Pierogi

Roll the dough into circles 1/8″ thick and three″ in diameter.
Fill every circle with the mashed potato filling and press the perimeters to seal.

Prepare dinner or Freeze: Prepare dinner the pierogies in response to the directions under.

Ideas for The Finest Pierogi

FILLING:

Make sure the filling is mashed nicely so it is vitally easy.
Be sure you shred your personal cheese, a sharper cheese could have extra taste.
Don’t brown the onions, simply prepare dinner gently.
Combine the filling and, style it, and modify the seasonings as wanted.

DOUGH:

Don’t overwork the dough, you need to knead it gently till it’s easy and pliable. In the event you overwork the dough, it should change into robust and too elastic; this may trigger it to spring again when rolled out.
The dough ought to be rolled 1/8″ thick and lower into 3″ circles. In the event you wouldn’t have a 3″ circle cutter, strive a jar lid about 3″ extensive.
A second choice for the dough is to pinch off a chunk and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 items). That is how my grandma at all times made them and the way I normally make them too.
Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.

Homemade Pierogi in the pan before cooking

Prepare dinner Pierogi

Earlier than cooking the pierogi, prepare dinner some finely diced or sliced onion in butter over medium-low warmth. You need the onion to melt however to not brown.

Boil: Whereas onions are cooking, deliver a big pot of salted water to a boil. Add the pierogi and prepare dinner till they float. As soon as they float, they’re achieved.

Panfry: Pierogi could be boiled and eaten, however we like to panfry them in butter to golden brown after boiling.

Homemade Pierogies with a bite taken out of one

Freeze

As soon as assembled, pierogies are straightforward to freeze, and they’ll last as long as 3 months within the freezer! Place pierogi on a parchment-covered baking sheet in a single layer and freeze. As soon as frozen, place them right into a zippered bag with the date written on the skin. No have to thaw earlier than boiling!

Pair With…

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Selfmade Pierogi

Attempt these tasty pockets of dough crammed with easy and creamy mashed potatoes and cheese!

Prep Time 20 minutes

Prepare dinner Time 1 hour 20 minutes

Resting Time 30 minutes

Whole Time 2 hours 10 minutes

Dough

In a big bowl add add eggs, oil, salt, and 1 ½ cups of water. Combine nicely to kind a dough, including extra water if wanted.
Knead the dough on a flat floor for about 4 to five minutes or till it turns into easy and pliable.
Cowl the dough with plastic wrap and let it relaxation at room temperature for no less than half-hour or as much as 1 hour.

Filling

Peel the potatoes and lower them into 2-inch cubes. Place them in a big pot of salted water and produce to a boil. Prepare dinner the potatoes for quarter-hour or till fork tender.
Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, prepare dinner the onions in butter till tender with out browning.
As soon as the potatoes are cooked, place them in a big bowl and mash them. Add onions, cheese, and remaining butter. Proceed mashing till the potatoes change into very easy.

Meeting *see notice

Utilizing half of the dough, roll it out ⅛” thick. Reduce out circles of dough utilizing a 3″ cookie or biscuit cutter.
Scoop 1 ½ tablespoons of filling and roll right into a ball, place on the pierogi dough. Fold the dough over to kind a semi-circle and pinch the perimeters closed. Place on a baking sheet. Repeat.
The pierogi can both be cooked or frozen at this level.

To Prepare dinner

Warmth 3 tablespoons butter in a big skillet. Add diced onions and prepare dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
Convey a big pot of salted water to a boil. Gently add pierogies and prepare dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
Switch pierogies to the recent skillet (including extra butter if wanted) and prepare dinner till browned on either side, about 5 minutes.
Serve heat with onions and bitter cream.

Dough
With the intention to get the very best consistency, I don’t suggest substitutions within the dough. Whereas some recipes comprise bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s easy and pliable. In the event you overwork the dough it should change into robust and too elastic; this may trigger it to spring again when rolled out.
Make sure the half that’s pinched collectively is pinched fairly skinny, so the dough isn’t too thick. Pinch the sting so it’s about the identical thickness because the dough. You’ll be able to trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato akin to russet or baking potatoes for the filling. Be sure you shred the cheese your self from a block.
Don’t brown the onions; prepare dinner gently till tender.
As soon as blended, style the filling and modify the salt as wanted.
Rolling the Dough
A second choice for the dough is to pinch off a chunk and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal items).
That is how my grandma at all times made them and the way I normally make them too.
Storing and Freezing
As soon as assembled, pierogi could be frozen as much as 3 months.

Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
As soon as frozen, place them right into a zippered bag with the date written on the skin.
No have to thaw earlier than boiling, prepare dinner proper from frozen.

Vitamin info supplied is an estimate and can range primarily based on cooking strategies and types of substances used.

Course Dinner, Entree, Lunch, Foremost Course, Facet Dish

Delicacies Polish

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