The best delicious Pierogi recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pierogi recipe today!
Hello my friends, this Pierogi recipe will not disappoint, I promise! Made with simple ingredients, our Pierogi is amazingly delicious, and addictive, everyone will be asking for more Pierogi.
What Makes This Pierogi Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pierogi.
Ready to make this Pierogi Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Basic Dough:
2 c Flour
2 sm Eggs ; or 1 large egg
Few spoonfuls lukewarm water
Fillings:
–Cheese:
2 Egg yolks
1 tb Butter
1 lb Pot cheese; mashed
— or farmer cheese
1 ds Salt
1 tb Sugar
3/4 c Raisins ; optional
–Potato:
2 lb Potatoes
1/2 Onion; minced
1 tb Butter
Salt and pepper
2 tb Cottage cheese ; optional
-(2 to 3)
–or farmer cheese
Drawn butter and Parmesan
-or bread crumbs
For topping
–Cabbage:
2 Small head cabbage; or 1
-large
2 tb Dried mushrooms; cooked
Salt and pepper
Topping of drawn butter
-with bread crumbs
Or fried minced onion
–Fruit:
Blueberries
Blackberries
Cherries
Dough: Mix flour, eggs and water and work dough until firm. Divide in 2
parts and roll each piece into a thin sheet on a floured board. Arrange
suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches
from edge. Fold over and cut out in shape of semi-circles with a pastry
cutter or a glass. Press edges of dough together. Repeat until all the
dough and filling have been used up. If necessary, reroll leftover dough
and repeat. This is a fast way of making the pockets. Cook in boiling water
like noodles, covered, so that they will steam. In a few minutes, when
pockets rise to the top, they are done. Serve with drawn butter.
Fillings:
Cheese: Cream egg yolks and butter. Combine with cheese, season and mix
thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as
directed above.
Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown
in butter. Combine with mashed potato and season to taste; add cheese if
desired. Mix thoroughly and proceed to fill and cook pockets.
Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into
small sections, core and parboil in salted water for 10 minutes. Drain. Add
1 tbsp butter, onion, and continue cooking until onion is lightly brown.
Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered,
stirring occasionally, until soft – about 1 hour. Dust with 2 tsp flour
and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer
another 5 minutes.
Combine with cabbage, season and use to fill pockets. Cook as directed and
serve drawn butter and bread crumbs or onions.
Fruit: Fruit is an excellent filling if the “pierogi” are to be used as a
summer dish or as dessert. Fill the dough pockets with a spoonful of
berries each, or with 3 or 4 pitted cherries. Press edges tightly and cook
in boiling water as directed. Serve with sour cream and sugar. If sour
cream is omitted, garnish with melted sweet butter.
Yields
6 Servings
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