Irresistible Homemade Pierogi Recipe to Satisfy You

Homemade pierogi are like little pockets of joy, bursting with flavors that dance on your taste buds. Imagine biting into a perfectly cooked dumpling, the soft dough giving way to a creamy potato filling, seasoned just right. savory steak casserole The aroma wafts through the kitchen, making you feel all warm and fuzzy inside—like a hug from your grandma.

Every time I make homemade pierogi, I’m transported back to family gatherings where laughter filled the air and everyone eagerly awaited the feast. Those evenings were filled with stories and flavors that lingered long after the last bite. Whether it’s a cozy winter night or a festive gathering, homemade pierogi never fail to bring people together for an unforgettable culinary experience. For more inspiration, check out this French Toast Casserole recipe.

I remember my friend’s face lighting up when I served her my homemade pierogi for the first time; she couldn’t stop smiling!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious stuffed shells. classic meatloaf recipe.

• All-Purpose Flour: This is essential for creating the dough; opt for unbleached for better texture.
• Potatoes: Use starchy potatoes like Russets for a creamy filling that mashes beautifully.
• Onion: A finely chopped onion adds sweetness and depth to the filling; sauté until golden.
• Cottage Cheese: This will give your filling a creamy texture; choose full-fat for richness.
• Eggs: They help bind the dough together; use large eggs for best results.
• Sour Cream: A dollop on top brings tanginess that complements the dumplings perfectly.
• Salt and Pepper: Essential seasonings that enhance all other flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Dough: In a large bowl, combine flour and salt, then create a well in the center. Add eggs and gradually mix in water until a soft dough forms. Knead on a floured surface until smooth.

Make the Filling: Boil potatoes until tender; drain and mash them while still warm. Sauté onions in butter until golden brown, then mix them into the mashed potatoes along with cottage cheese, salt, and pepper. For more inspiration, check out this Garlic Butter Green Beans recipe.

Roll Out the Dough: Divide your dough into smaller portions to make it easier to work with. Roll each portion out on a floured surface until thin but not transparent—about 1/8 inch thick.

Cut Out Circles: Use a round cutter or glass to cut out circles from rolled dough about 3 inches in diameter. Gather scraps to re-roll as needed for more circles.

Fill and Seal Pierogi: Place about one tablespoon of potato filling onto each circle. Fold over and pinch edges tightly to seal; you can also crimp with a fork for extra flair.

Cook Them Up!: Bring salted water to boil in a large pot. Drop pierogi in batches; they are done when they float—about 3-5 minutes! Remove with a slotted spoon and set aside.

Enjoying homemade pierogi is not just about eating; it’s an experience that combines flavors, aromas, and cherished memories all wrapped up in one delightful bite!

Perfecting the Cooking Process

Start by making the dough, letting it rest while preparing your filling. Cook pierogi in boiling salted water until they float, then sauté in butter for a crispy finish.

Add Your Touch

Feel free to swap out traditional fillings for creative options like spinach and feta or sweet potato and sage. sweet potato and sausage bake Top with caramelized onions or sour cream for extra flavor.

Storing & Reheating

Store leftover pierogi in an airtight container in the fridge for up to three days. Reheat by sautéing in butter or microwaving until warm.

The first time I made homemade pierogi was a family affair; my grandma’s laughter filled the kitchen as we rolled out dough together, creating memories that still make me smile today.

FAQ

What is the best filling for homemade pierogi?

The best filling depends on personal preference; classic potato and cheese never disappoints.

Can I freeze homemade pierogi?

Yes, freeze uncooked pierogi in a single layer before transferring them to a bag.

How do I know when pierogi are cooked?

Pierogi are ready when they float to the surface of boiling water after about five minutes.

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📖 Recipe Card

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Homemade Pierogi

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Approximately 12 servings (48 pierogi) 1x

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Description

Homemade pierogi are delightful dumplings filled with creamy potato, onion, and cottage cheese, wrapped in a tender dough. Perfect for family gatherings or cozy nights in, these little pockets of joy promise to transport you back to cherished moments around the dinner table. Easy to prepare and customizable with various fillings, homemade pierogi are sure to become a beloved dish in your kitchen.

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Ingredients

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• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water
• 2 medium starchy potatoes (about 1 lb), peeled and cubed
• 1 medium onion, finely chopped
• 1 cup cottage cheese (full-fat)
• 2 tbsp butter (for sautéing onions)
• Salt and pepper to taste

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Instructions

1. Prepare the Dough: In a large bowl, mix flour and a pinch of salt. Create a well in the center, add the egg, and gradually mix in water until a soft dough forms. Knead on a floured surface until smooth.
2. Make the Filling: Boil potatoes until tender; drain and mash while warm. Sauté onions in butter until golden, then combine with mashed potatoes, cottage cheese, salt, and pepper.
3. Roll Out the Dough: Divide dough into portions; roll each out to about 1/8 inch thick. Cut into 3-inch circles.
4. Fill and Seal: Place one tablespoon of filling on each circle, fold over, and seal edges tightly.
5. Cook: Boil salted water; drop pierogi in batches until they float (about 3-5 minutes). Remove with a slotted spoon.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Boiling
• Cuisine: Eastern European

Nutrition

• Serving Size: 4 pierogi (160g)
• Calories: 320
• Sugar: 2g
• Sodium: 360mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 60mg