Homemade Pierogies

By

morbetomommy

Thank you for posting a pierogy recipe that is easy to make. I used to make piergogies with my Mom, sister, and Grandma. I love them boiled, then pan fried with onions, and served with sour cream. We used to make a lot of these with cheese during Lent. Now, I can make them for my growing family.

By

chef4u

This is my mother's recipe. We're polish through and through and the dry cottage cheese filling is our favorite. I make the filling one day and make and assemble the pierogi the next day. It's pretty much an all day project.
Sophie's Pierogi

Dough
4 cups all-purpose flour
2 tsp. salt
2 Tbs. butter/margarine
3 whole eggs
1-1/3 cups water (to be added gradually for desired consistency)

Filling:

1-1/2 containers (16 oz.) DRY cottage cheese (can be purchased at Stanley's market on Stickney Ave. or sometimes Sautter's)
2 Tbs. sugar
4 egg yolks
1 medium onion diced and sauteed in butter
1.5 tsp. salt
Mix well until creamy

Mix the flour, salt and butter/margarine till crumbly. Starting with 1 cup of water, mix dough till no longer sticky, but not real stiff either. Do not knead. Roll dough out into a circle to about 1/4" thickness. Using a round cookie cutter (about 3" - 4" round) . Place about 1 heaping teaspoon of cheese filling on 1/2 of each circle (bottom half), then fold over and crimp with a fork.

Place Pierogi (a few at a time) into a kettle of boiling water and boil until they come to the top of the surface, about 8 minutes. Remove with a slotted spoon and drain well. At this point, piorogi may be frozen.

If you are going to freeze them, coat them with a little melted butter/margarine and separate layers with waxed paper.

When ready to eat, fry them in butter/margarine until golden brown. Enjoy!

By

dvg

I make mine in large batches, par boil, let them cool, then I wrap in wax paper and ziplock. Freeze them! Last a long time in freezer and defrost when you boil them. We also pan fry and serve with onions and brown gravy. Or onions and butter depending on how traditional we feel like being. The filling is only limited to your imagination. Sauerkraut and pot cheese (aka farmers cheese) is a family favorite.

By

quiltmum

YUM, My Mennonite grandmother used to make Pierogies using cottage cheese and eggs. Lots of protein in there and they were huge. She served them with a sour cream and butter sauce. AhI loved them.