Shred 1 small head of cabbage, cover with boiling water and heat on high heat for 3 minutes. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! In a separate bowl mix together the vegetable oil, warm water, and beaten egg. It doesn't tell the yield, but the dough made 30 good size perogies.. Did I knead it too much? Awesome! 1/2 recipe basic pierogi dough. (i did deep fry one, but the dough tasted tough, not flaky). Over the past few years they have made those TV programs totally useless! https://www.thespruceeats.com/potato-pierogi-dough-recipe-1136818 However, in some recipes there are eggs, and indeed, they are used in some Polish households. 1/2 recipe Basic Pierogi Dough. They were delicious! Grated Parmesan cheese. Haven't tried any as I have my own recipes passed down from my Polish immigrant Grandmother, who came over sometime before 1900. Awesome both ways.. The dumplings should have more potato flavour than flour. Start by making the Pierogi Dough. The trick to the dough? Beat egg, milk, water and salt in a bowl. Double check for any areas that aren't smooth or completely sealed. fresh basil, water, mozzarella cheese, oil, salt, extra-virgin olive oil and 2 more Easy Deep Dish Pizza Dough Recipe MissiPerez corn oil, kosher salt, all-purpose flour, warm water, white sugar and 1 … It has not been tested for home use. Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. The pierogi may be served as is with a little melted butter, or they can also be browned in a little butter before serving. Work the flour into the liquids slowly. For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Making pierogi dough takes literally 10 minutes, it’s better to make it fresh. I feel like everyone knows them, and if you are one of the people who don't, well, now you do. Whip all together and chill. The dough is a dream to work with and couldn’t be easier. Make a well in the center and add egg and oil. She loves them. My grandparents were Ukranian and Polish. Use a biscuit cutter or glass. One of my favorite fillings is fresh blueberries. Grandkids help with dough makes it a big mess but they love to help. See below for several kinds of sweet or savory fillings for your creations. Turn out onto a lightly floured work surface and knead until smooth. Yum! Tonight I made it with gluten free flour, one advertised as a "cup for cup" substitution. My fillings is leftover mashed potatoes, kielbasa/ Sauerkraut mixed together with salt/pepper onion power. Mix flour and salt in a medium bowl. Mix until smooth and free of all lumps. We don't crimp the edges, we sort of roll and twist them. My husband and I plus 3 daughters and 6 grandsons love just about any type. Most Pierogi recipes will use mashed potatoes sour Sign up for the Recipe of the Day Newsletter Privacy Policy, Pan-Fried Pork and Chive Dumplings with Chile Crisp. https://www.thespruceeats.com/basic-pierogi-dough-recipe-1136820 (Full printable recipe and video at the end.) (not 2.25 cups as stated above). ... My key to success is a large amount of cold-pressed canola oil, which makes the dough perfectly soft and gives it … Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes. easterneuropeanrecipes.com/index.php/2016/07/29/best-pierogi-dough-recipe Roll out the other half of the dough, and cut, fill, and seal. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal. Great recipes and thanks! Makes a great dough, but very delicate to roll or it gets tough. https://barefeetinthekitchen.com/how-to-make-pierogies-recipe We then saute onions in butter and toss both kinds of Pierogi in the butter/onions. Add a little warm water and start mixing dough with a fork until it … Rest under a bowl for 15 minutes. We go to covered bridge festivals and sell them to customers. At this point you can freeze the pierogi for later, or you can cook them. 1 cup all-purpose flour, plus more for rolling dough. A thick wrapper can result in more chewy dumplings. Then I use Won Ton squares fill and seal. I tried the dough with the butter and sour cream, and it made great dough, which I rolled out with my pasta machine! Note: The onions may be browned in lean salt pork or bacon. Also, once dough was frozen once before, it … Don't overhandle the dough, or it might become tough. Pierogi Dough: 1 large egg. Thanks for sharing! Tips For Cooking Pierogi With Sauerkraut. Add flour, 1 cup at a time, until fully blended. I stuffed the pierogies with leftover potato latke mix, adding chopped jalapenos and fresh cilantro. 1. Make a hill with the flour and form a hole. Very good! Pulse in a food processor of finely grind the mixture. Roll dough thinly as you would pasta dough (a pasta machine may be used). Prepare the pierogi dough: Step 1 : Pour the flour on a counter or other surface that will allow you to make the dough, add a pinch of salt, make a little whole in a middle and start adding milk and butter, add a little water at the time and work the dough until you can form a ball about 10-15 minutes; (Some people use egg for the dough. I love to fry them with bacon & onions Then serve with sour cream & apple sauce. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Loosen with milk if necessary. Try a filling of Hamburg (the less fat content the better). We deep fry them though then and put melted butter and or sour cream with salt. When using the basic recipe I used the water that I had boiled my potatoes in. I would totally recommend this dough recipe.. The pierogi has been a favorite with me for many years. ... My key to success is a large amount of cold-pressed canola oil, which makes the dough perfectly soft and gives it … Beside the farmers cheese/potato ones, she always made fruit depending on how much dough was left: apple (sliced mixed with cinnamon and sugar then wrapped with dough,boil and sprinkle with a bit of sugar or fry with cinn/sugar), blueberries, strawberries (my favorite), and cherries. Potatoes? I also make turkey and stuffing pierogies with leftovers. 400 g all-purpose flour + a little for dusting the dough; 1 teaspoon of sunflower oil; 250 g hot water; 1/2 teaspoon of salt; How to make pierogi dough. Dried polish mushrooms and sauerkraut is another fantastic filling. The pierogi will be the shape of a half circle. Any addition of water, even a drop, can cause hot oil to splatter. Drain the pierogi as much as possible between the boiling and frying. Remove the scraps and in-betweens, save, re-ball and re-roll. Cover again with boiling water and simmer for 20 minutes. Any filling works – both savoury (meat, veggies, grains) and sweet (fruit and sweetened farmer’s cheese). It took a lot of asking questions to find out that the milk must be *warm* (not hot), and everything else must be at room temperature to get the thin, translucent dough that makes the tastiest result. Mixed them all together in a bowl with a pinch of salt and pepper then filled the pierogi. Does any one have any experience with this? 1/2 recipe basic pierogi dough. Pour the water in a thin stream and work in the flour. © 2021 Discovery or its subsidiaries and affiliates. We make the potato/cheddar cheese and also a prune filled Pierogi. sliced fresh mushrooms may be added to the cabbage. Pierogi Dough. I loved the holidays when she did hers. I used the dough with the sour cream, I find it to be nice and tender. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments. Beef and onion, cottage cheese and raisin, potato etc. 1 medium yellow onion, julienned and sauteed. LM. A cute little Ukrainian woman passed on this secret and it is excellent especially when you boil potatoes in well salted water with a few cloves of garlic. Served with onions finely sliced & fried in butter & oil then cream added WOW! Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes. Here are four authentic dough recipes for making pierogi. We would divide the dough into quarters and wrap with plastic wrap to keep it sticky enough to get a good seal as we worked through the batch. One by one, drop in the pierogis. This is the one you want to try if you would like to make sure that it is the way it is made in Poland. These were always my favorite. Pour the sifted flour and salt into a bowl, add hot water and oil. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. My Polish-German grandmother made these often because they always were a favorite. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. The 4th recipe sounds like what my grandmother used to use. I make my Potato filling with 5 lb. It doesn't say what to do with the egg, so I beat it and added it to the sour cream/melted butter.. boiled Russett Potatoes, 2 cups of Shredded Sharp Cheddar Cheese, 2 cups diced onion sauteed in 2 sticks of butter. Even my nieces & nephews adore these as do our husbands! Press out excess moisture using a sieve or squeeze dry between clean paper towels. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Combine ingredients for the dough in a large mixing bowl ... Gently drop the pierogi into a pot of boiling ... optional topping of sour cream and sauteed onions As another ... defrosting. I used whipped potatoes, cooked bacon, sauteed onions, green onions, med cheddar cheese, chives and roasted garlic for the filling.. mmmmm Yummo!! Roll until a consistent thickness of 1/4-inch. Sour cream and flour, maybe a little salt. Use a pierogi press to make pierogies or use the instructions below to make them by hand. Just like moms. Drain. (Full printable recipe and video at the end.) I could not roll or work them as thin by hand as I usually do. She also had a great tip for getting her cottage cheese dry. I've got a team mate who has celiac disease, and I want to make pierogi for the team, it would be great to find a gluten free recipe that works so I don't have to worry about keeping GF and nonGF pierogi separate. Pierogi Dough. I only use the Cheese filling, never used it with sugar. My mom learned from her mother-in-law who was raised in the Czech Republic. Just remember to let it cool enough that you can knead the dough. My family is Armenian and we bake fresh potato pierogis covered with a layer of spinach, onions and cheese. Return potatoes to the pot and add grated cheese and sautéed onion. Thank You for bringing back so many memories of special times. Repeat. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! 1/2 lb. Optional seasonings: 1 teaspoon fresh chopped dill or 1/4 teaspoon crushed caraway seeds. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. It’s pretty simple with just flour, egg, oil, salt, and water. Try them all and choose your favorites! Add the onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Par-boil them until they float, about 5 minutes. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. We used to eat them with stewed tomatoes and butter - next day leftovers were fried in butter. And for a filling we use a multitude of ingredients. Will try your recipe of adding a small amount of melted butter! I made these today. My father is Polish no English speaking mother is German English speaking. I used the sour cream mix and was great. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Then pick up the dough with two hands and fold over the filling. Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Fold the dough around the filling, sealing the edges, creating a half-circle or crescent shape; When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes until they float to the top. However, in some recipes there are eggs, and indeed, they are used in some Polish households. I'm Polish German. Ingredients for pierogi dough. Each dough yields a pierogi with a unique texture and taste. Drizzle with the butter and sprinkle with the parsley. It’s pretty simple with just flour, egg, oil, salt, and water. It's an easy to make dumpling dough recipe, very forgiving. water or milk called for) to make a more tender pierogi. Cabbage has sauerkraut that was cooked for an hour first, plus sautéed onions. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. I used dough #2, the dough with the sour cream. "Just like grandma used to make!". Pierogi may be filled with a mashed potato and onion or leeks mixture, soft cheese mixture or a cabbage mixture. This recipe was provided by a chef, restaurant or culinary professional. I also make my circles larger then normal so I can put in more filling. It's an easy to make dumpling dough recipe, very forgiving. You can prepare the dough on a pastry board or with a food processor – I chose the second option. I have made these for years and my family (and anyone else that has had them) loves them. Will try your recipe of adding a small amount of melted butter! Enjoy! Then place them back on the baking sheet to let cool. Cold-pressed canola oil. Add a little warm water and start mixing dough … After a minute or so, flip them, looking for a golden brown color. For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, … Then stream in about 1/4 cup of warm water and pulse until the dough forms a ball. Pour the sifted flour and salt into a bowl, add hot water and oil. This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. Allow dough to rest under an overturned bowl for 20 minutes. Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. 1/4 cup sour cream. We usually use the basic flour, salt, egg, and water recipe for the dough. My grandparents came to America from Poland. As the name of the recipe suggests, this dough is excellent for pierogi wrappers. Traditional pierogi dough recipe. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi But too much oil tends to make the dough tough. Add the butter right away so it will start to melt. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. Potato and … Some fillings are just as good when served cold. Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. Roll out the dough thinly. Carefully drain and add the pierogies to the pan for frying. Pierogi are a great make-ahead or picnic lunch favorite! Recipe courtesy of Pauly Fohrenkamm, Nye's Polonaise Room, Minneapolis, MN. In a … Tip: Have all ingredients at room temperature. https://www.thespruceeats.com/basic-pierogi-dough-recipe-1136820 For a really great tasting pierogi add 1/4 cup of fresh fine chopped dill to the filling. Yes, knead it and knead it until you hear bubbles cracking. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. BAKER'S CHOCOLATE ONE BOWL BROWNIE RECIPE. Skip mushrooms if you don’t have (or don’t like) them. Combine mashed potatoes with browned onions and other ingredients. If you’re planning on making the dough with an intention to freeze it – it’s not worth it. Remove from the bowl. Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece. That was her way from the old country. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. They were wonderful! We have been making these since I was little. The dough must also be worked quickly, but not too much, to produce tender results. Stream your favorite Discovery shows all in one spot starting on January 4. Fillings? I am from Canada which has 1.3 million people of Ukrainian descent. Cut out circles. We have them every year for our Christmas eve dinner and it's also my favorite birthday meal. After pierogi are filled and sealed, boil them in salted water for 10-15 minutes, or until they rise to the surface and are cooked through (try one to see exactly how long it will take to cook through as this will vary due to size and other conditions). Cut the dough into 4 pieces. Makes 50-60 pierogi. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Don't stop with the recommended fillings below - meat fillings, and standard ravioli or lasagna fillings are just as much at home when pocketed in pierogi dough as they are in their native element. Use a pierogi press to make pierogies or use the instructions below to make them by hand. Mine float to the top in 3 minutes; I guess I roll my dough thin enough. so good!!! If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. Any filling works – both savoury (meat, veggies, grains) and sweet (fruit and sweetened farmer’s cheese). Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. Now that she can't make them anymore I'm giving these a try. She would fill the pierogies with potato, sauerkraut, hamburger, potato & cheese etc. Serve with melted butter or saute cooked pierogi … Then flip the circle cut-outs; they are ready to be stuffed. Leftover pierogi are best browned or steamed the next day. I don't have to worry about the edges not sticking. I made the ones with the potato filling. The milk/water should be warm (not hot). Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. My Great Grandma would make homemade pierogies all the time & potato Pancakes. It is delicious, better than the one I usually use, I found the dough to be very tender and the sour cream gave it a nice subtle flavor.. We tried them boiled and then we tried them fried.. To make the pierogie dough, add flour, egg, olive oil and salt to a food processor and pulse a few times. Mix flour and salt in a medium bowl. Place on the prepared baking sheet. I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. The dumplings should have more potato flavour than flour. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. I filled them with ground turkey sausage, ground veal, chopped mushrooms, browned onions, chopped boiled cabbage. The dough is a dream to work with and couldn’t be easier. I am psyched to make home made pierogis with my little one. A hit everytime! Roll out the dough thinly. If pierogi are not sealing well, paint the edges with beaten egg white or water. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. As the name of the recipe suggests, this dough is excellent for pierogi wrappers. I made only half the recipe and it was plenty for two. For the dough on a pastry board or with a rolling pin gallon of water and pulse the. To but the dough with a unique texture and taste slow the mixer to high and let rest a! Of adding a small amount of melted butter and pour into the well of … pierogi ( )! Pour sauteed butter and toss both kinds of pierogi in the day, produce. But they love to fry them with bacon & onions then serve with cream! ( not hot ) not hot ) and cut, fill, and we fresh. That has had them ) loves them it is very elastic sauerkraut is another fantastic filling bubbles cracking father. 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