Homemade Pierogies
  • 4 c. flour
  • 1 tsp. kosher salt
  • 2 eggs
  • 1 c. sour cream
  • ½ c. soft butter
  • 3-4 medium potatoes, peeled and cubed (You need 3 cups of potato after riced)
  • 1 red onion, chopped
  • 2 T. butter
  • 5 ounces soft cream cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
Pan frying
  • 1 T. butter
  • 1 T. olive oil
  1. In a bowl, mix all of the dough ingredients.
  2. It will seem crumbly but keep working it.
  3. After it starts to come together, dump on a very lightly floured surface and knead with hands to form a ball of dough. It will be slightly sticky, try not to add any more flour just keep working it.
  4. On the floured surface, breaks off chunks of dough and roll out.
  5. Cut 3 inch circles using a round cookie cutter. Lay small amount of filling (recipe below) in the center. Wet half the circle edges, fold over and crimp. I rolled with a ravioli roller to crimp but you can use fork tines. Lay on a parchment lined cookie sheet. If you'd like to freeze them, place whole pan in freezer to flash freeze individually. After an hour, transfer to a ziploc freezer bag. If eating right away, place a few in boiling water for approx. 4 mins or until they float to the top. Then melt butter and oil in skillet and pan fry! Top with kosher salt and chopped scallions, if desired.
  1. Boil potatoes and simmer until soft 10-15 mins.
  2. Drain.
  3. Press through a potato ricer into a large bowl. (You need 3 cups)
  4. In a skillet melt butter and fry onions.
  5. Mix in cream cheese, salt, pepper and onion mixture.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/homemade-pierogi/