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You are here: Home / Dinner / Homemade Pierogi

Homemade Pierogi

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April 25, 2020 by Hugs & Cookies xoxo 4 Comments

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Homemade Pierogi

These little beauties are incredibly delicious and less complicated than you may think. In fact, they are not hard at all just time consuming. I would recommend making the filling one day and the dough the next. I did that on my second batch and it was much easier. These are also perfect when you have leftover mashed potatoes because that’s your filling! (I also had a little filling left over to snack on!) You may also love Spinach Artichoke Skillet Dip.

Homemade PierogiHomemade PierogiHomemade Pierogi

You may want:

Ravioli Roller

Print
Homemade Pierogies
 
Ingredients
Dough
  • 4 c. flour
  • 1 tsp. kosher salt
  • 2 eggs
  • 1 c. sour cream
  • ½ c. soft butter
Filling
  • 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
Instructions
  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.
Filling
  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.
3.5.3251

Filling adapted from Taste of Home

Dough Adapted from King Arthur

Homemade Pierogi

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Filed Under: Dinner, Pasta

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Sharon says

    April 26, 2020 at 12:06 pm

    This looks fabulous, I will make it tomorrow, thank you ! .PS..I will let you know!!

    Reply
    • Hugs & Cookies xoxo says

      April 26, 2020 at 12:27 pm

      Oh yay!!! Def let me know-we made it twice this week!!

      Reply
    • Sharon says

      April 27, 2020 at 6:31 pm

      I did make the homemade pierogis and my husband and I gobbled them up!! I put aside some for a friend, I will give him this weekend! Thank you for new thing to learn. Sharon Sivori

      Reply
      • Hugs & Cookies xoxo says

        April 28, 2020 at 10:48 am

        Oh that is awesome!!!!!!!!!!!

        Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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