Joe’s Pierogies

My mom’s boyfriend Joe and I are totally sympatico when it comes to food – our love of it and of cooking it and discovering new things has created something that we bonded over, so we’re always cooking for each other. We go over their place, they come over here – a back and forth dance that seems to just get better and better. So when they called up and invited us over for homemade pierogies? You didn’t have to ask us twice.

Fried Pierogie

This recipe? Is a keeper, folks. It’s been a month since pierogie night and my mother is still going on and on about the pierogie dough, how nice it was to work with, etc. I’m not kidding. We’ve already told her to go and marry the dough already if she loves it so much. 😉 I can vouch that the dough was what made these pierogies. So if you’ve had problems making pierogies before because of crappy dough, give it a try again – with this recipe.

He made a few different fillings – potato/cheese, potato/sauerkraut, and my personal favorite, the kielbasa/sauerkraut pierogie.

Kielbasa Sauerkraut Pierogie

They fried them up in butter with onions – and OMFG. best pierogies I’ve had in years. They served them up with an Italian pork roast and a broccoli-cheddar casserole.

Pierogies and Pork

So to say that this is a family favorite would be the understatement of the year; which is exactly why I’m submitting it to Joelen’s Read Watch & Eat with Family Favorites event, which asks us to post about a family favorite recipe.

Homemade Pittsburgh Pierogies with Sour Cream
recipe courtesy

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Homemade Pierogi Tips:

If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.

12 thoughts on “Joe’s Pierogies

  1. [eatingclub] vancouver || js

    That pierogi is a thing of beauty. I’ve always been curious about pierogies and have wanted to try making them for some time. Thanks for the recipe: this is bookmarked. This would be a good meal to have on one of our grey, rainy, damp winter nights.

  2. Joelen

    You’ve completely inspired me to do a pierogi event. Thank you for sharing this and for participating in thee family favorites blogging adventure!

  3. Chelle

    Hi there, I am planning on making these tomorrow and wondered how many pierogi this recipe made and if it makes an equal amount of filling for pierogi? Thanks! 🙂

  4. Pingback: Homemade Pierogi : Brown Eyed Baker - A Food & Cooking Blog

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  6. Pat

    Your recipe sounded so good and I couldn’t find my old recipe. I haven’t made pierogies for a long time and decided your recipe sounded great. Well, right now it the big chunk of dough is sitting on the kitchen counter. I wanted to make a lot of pierogies (as I always did in the past) so I could freeze them – so I multplied all the ingredients by 4. I have checked and double checked my measurements and know I calculated right – what could I have done wrong. The dough is MUCH to dry and mealy. If you have any suggestions please help me. I’ve worked with dough a lot and never had this problem. I have to go out to the grocery today and get some more sour cream and start from scratch. Thanks for any help anyone can give me.

  7. Amber

    I found Michael Symon’s Lobster Pieorgi recipe online and your dough is almost the same as his. I’m now trying to find other fillings as options. 🙂

  8. Meghan

    Oh my my my. I absolutely LOVE pierogies but haven't tried to make them myself. I always go for the frozen Mrs. P's Pierogies and opt for the Potato and Cheese ones. My mom usually fried them in Vegetable Oil and they were okay but OMG, I tried them with butter and they were fan-tab-ulous! I can't wait to try and make these soon. They look so yummoooooo! Thanks.

  9. Nystasha

    My grandfather was from Poland and he showed me how to make traditional pierogies the way his family had. They are so good. I make pierogies all the time for my family and for potluck parties for my friends. I usually make a potato, bacon cream cheese and chive filling and everybody devours them in minutes.( not a traditional filling, but its a huge hit!) Most people like the less traditional fillings. But if you come from a family who's been eating polish pierogies from the very begining, you will appreciate any good recipe you find! I am excited to try out this dough for my next batch.

  10. Meghan

    I just made these and they're great! I ended up with way more potatoes than dough though… thoughts?

  11. Mike C.

    I used this dough with different combos of kielbasa, bacon, krout, and turkey sausage and they were amazing! I am not much of a cook and these were fast and easy! Very surprised and impressed myself! I'll never eat that frozen stuff again! Thanks!

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