Pierogi I Recipe - Allrecipes.com
Pierogi I Recipe
  • READY IN 1 hr

Pierogi I

Recipe by  

"A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
  2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
  3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2006

Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40+). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30+) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers, I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches!

 
Most Helpful Critical Review
May 09, 2003

Would've been nice to have an exact measure of water - my dough didn't turn out correctly initially. It tasted pretty good, though.

 
Aug 09, 2003

I'll just make a mention to folks that there really is no exact science to how much liquid your flour is going to take.. it can vary by the day, depending on the temperature and humidity!! I would suggest adding it slowly and working it in, adding more as necessary..

 
Jan 17, 2006

Wow, these were great. I divided the dough into about 6 small sections, wrapping each section in waxed paper. THe more the dough is worked with, the longer it is exposed to air causing it to become dry. As it dries, it becomes increasinly tough and difficult to work with. I think I used about 1 1/2 cups of water in the dough. This makes a huge batch! I only made half of the cheese-potato filling and I still have some leftover. It took me about 3 hours to roll out, stuff, and seal these guys. Oh, but it was worth it. I've got a freezer full of pierogis, a quick and delicious meal any night! I served them with caramelized onions and some sour cream.

 
Nov 18, 2008

These are good.....I find freezing them on a parment paper lined baking sheet first is better than the butter method. After a couple of hours just put into a freezer bag.

 
Aug 09, 2003

Yum! Made these tonight, very good. I ended up freezing most of them, have a lot of pierogies in my freezer right now! As far as how much warm water to use-I ended up using a little over a cup, kneading this dough is definitely a great work-out for the upper body. I rolled the dough through my pasta maker on number 2, this helped me keep all of the pierogies uniform in shape. This recipe is definitely time consuming-between the dough and making the filling,(we used the potato/cheese), but the time spent is worth it with the final results. The few that I did cook up tonight were delicious-I boiled them and then pan-fried them and then served them with carmelized onions and sour cream. Yum, yum, yum! I am looking forward to eating these again soon.

 
Aug 09, 2003

They're also great if you add a little caramelized onion to the potato and cheese filling and serve them up with sour cream and sauteed onions and bacon. Also, they're great pan fried.

 
Feb 26, 2006

My husbands grandmother always made Pierogi's on Christmas Eve. I had never this dish but wanted to give him a gift from his childhood. From the first time I made these they turned out great!!I use the potato filling and add a little grilled onion and cheddar cheese. Everyone in the family can now enjoy a dish that my husband has such fond memories of. Thanks!

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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