Pierogies

Pierogies

46
gclark 0

"My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream."

Ingredients

2 h servings 226 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
  2. Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
  3. Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
  4. Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
  5. Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Footnotes

  • Cook's Note:
  • You can make the pierogies ahead and freeze them after boiling them in Step 4. Then just fry the pierogies when you're ready to serve them.
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Reviews

46
  1. 52 Ratings

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I married a Ukrainian so I KNOW pierogies lol We make hundreds of them at a time a few dozen times a year. To add some actual flavor to this recipe add onion powder to the dough at least 1/2 tea...

I do make this recipe, but I let the sour cream come to room temp. first and I add about a cup and a half more flour. Once made,I wrap well and freeze first, then when I need to make perogys I t...

The dough gets an "A" for simplicity. It calls for 2c mashed potatoes. I take that to mean already prepared mashed potatoes, so how you make your potatoes is up to you. I added cheese and onio...

I loved how easy it was to make the dough, and the sour cream gave it a really yummy taste. I used a big upside-down cup to cut out the circle shapes from the dough. The only suggestion I would ...

My mother makes these weekly - she adds cheddar cheese to the filling with salt & pepper, or makes it the traditional Ukrainian way by adding bacon & onions that have been fried to the potato mi...

I agree it's not my family's Polish recipe, but who's to say it's not polish? Many cooks change and adapt recipes, and this could have been the same. You can stuff these, like any dumpling, with...

This recipe is Definitely NOT the Polish recipe !!

This is basically the same dough my family uses except we use ice cold water and some salt with the flour and sour cream its a very good dough

I've never had pierogies so I can't compare these to other pierogi recipes. The dough started out easy but after I cut out the rounds and starting filling them - I had to dust them in lots of fl...