Irresistible Homemade Pierogi: A Comforting Delight

Homemade pierogi are like little pockets of joy, bursting with flavors and textures that dance on your taste buds. Imagine biting into a perfectly cooked dumpling, the tender dough giving way to a savory filling of creamy potatoes and tangy cheese, all drizzled with melted butter and crispy onions. savory tartlets savory beef bites It’s a hug for your stomach, best enjoyed on a chilly evening or during family gatherings where laughter fills the air. For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

As I recall my grandma’s kitchen, the aroma of freshly boiled pierogi would swirl around us, enticing everyone to gather at the table. These delightful dumplings are not just a dish; they are a tradition steeped in love and memories, perfect for comforting cold nights or festive celebrations when you want to impress your guests with something truly special.

I remember the first time I attempted making homemade pierogi; my kitchen looked like a flour bomb exploded, but the smiles around the table made it all worthwhile.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• • All-Purpose Flour: This is the base for our dough; opt for high-quality flour for better texture.
  • Salt: Just a pinch enhances the flavor of the dough and filling.
  • Water: Use warm water to help bind the dough together smoothly.
  • Eggs: One egg adds richness and helps create a tender dough.
  • Potatoes: Choose starchy potatoes for the filling; they give that creamy texture we crave. creamy potato soup.
  • Cottage Cheese: Adds creaminess and pairs beautifully with potatoes.
  • Onions: Sautéed onions add sweetness and depth to the overall flavor profile. sweet pumpkin cookies.

For variations:

• • • Sauerkraut: This tangy filling offers an alternative that’s equally delicious.
    • Mushrooms: Chopped mushrooms can be sautéed for an earthy twist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create the Dough: In a large bowl, combine flour and salt. Make a well in the center, then add eggs and warm water gradually until you form a smooth dough. Knead it gently for about 5 minutes until elastic.

Prepare the Filling: Boil peeled potatoes until fork-tender; drain and mash thoroughly. Stir in cottage cheese, sautéed onions, and season generously with salt and pepper to enhance flavors.

Roll Out the Dough: On a floured surface, roll out portions of dough until thin but not transparent. Use a round cutter (about 3 inches) to cut out circles.

Fill ‘Em Up!: Place about a tablespoon of potato mixture in each circle. Fold over and pinch edges firmly to seal; use a fork for decorative crimping if desired.

Boil Those Dumplings!: Bring salted water to boil in a large pot. Gently drop pierogi into boiling water in batches; cook until they float (about 3-4 minutes).

Sauté for Extra Flavor: Heat butter in a skillet over medium heat. Once melted, add boiled pierogi and sauté until golden brown on each side—about 3-5 minutes per side.

Now you’re ready to serve! Drizzle some more melted butter on top and sprinkle with crispy onions for that extra burst of flavor.

Enjoy your homemade pierogi with sour cream or your favorite dipping sauce as you relish every bite!

Perfecting the Cooking Process

Start by boiling the potatoes while you prepare the dough. Once the dough is ready, fill and fold your pierogi quickly to keep them fresh. Cook them in salted water until they float, then sauté with butter for that irresistible golden finish. For more inspiration, check out this Irresistible French Toast Casserole recipe.

Add Your Touch

Feel free to swap out potatoes for sweet potatoes or add cheese for extra creaminess. Spice things up with herbs like dill or chives, or make them sweet by filling with fruit instead of savory fillings. Your creativity can take these pierogi to new heights.

Storing & Reheating

Store any leftover pierogi in an airtight container in the fridge for up to three days. For reheating, simply sauté in butter until warmed through and crispy on the outside, keeping that delightful texture.

The first time I made homemade pierogi, my kitchen looked like a flour bomb exploded! But seeing my family’s joy as they savored every bite made all the chaos worth it.

FAQ

Can I freeze homemade pierogi?

Yes, freezing pierogi is easy—just place them on a baking sheet before storing in bags.

What’s the best way to cook frozen pierogi?

Boil frozen pierogi directly from the freezer until they float, then sauté for flavor.

How do I know when my dough is ready?

The dough should be soft but not sticky; it should hold its shape well when rolled out.

Print

Homemade Pierogi

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• Author: Ava Mack
• Total Time: 50 minutes
• Yield: Serves approximately 4 people 1x

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Description

Homemade pierogi are delightful dumplings filled with creamy potatoes and tangy cheese, making them a perfect comfort food for chilly evenings or festive gatherings. With their tender dough and rich flavors, these little pockets of joy are sure to impress family and friends alike. Enjoy them sautéed to golden perfection and served with a drizzle of melted butter and crispy onions.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup warm water
• 1 large egg
• 2 medium starchy potatoes (about 1 cup mashed)
• 1 cup cottage cheese
• 1 medium onion, sautéed in butter

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Instructions

1. Create the Dough: In a large bowl, combine flour and salt. Make a well in the center, adding the egg and warm water gradually until a smooth dough forms. Knead for about 5 minutes until elastic.
2. Prepare the Filling: Boil peeled potatoes until fork-tender, then drain and mash. Mix in cottage cheese, sautéed onions, salt, and pepper to taste.
3. Roll Out the Dough: On a floured surface, roll out small portions of dough until thin. Cut out circles using a round cutter (approximately 3 inches).
4. Fill and Seal: Place about one tablespoon of filling in each circle. Fold over, pinch edges firmly to seal, or use a fork for crimping.
5. Boil Dumplings: Bring salted water to boil in a large pot. Drop pierogi in batches; cook until they float (about 3–4 minutes).
6. Sauté for Flavor: Heat butter in a skillet over medium heat. Add boiled pierogi and sauté until golden brown on both sides (about 3–5 minutes per side).

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Boiling/Sautéing
• Cuisine: Eastern European

Nutrition

• Serving Size: 4 pierogi (150g)
• Calories: 320
• Sugar: 2g
• Sodium: 480mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 60mg

Keywords: For variations, consider using sauerkraut or mushrooms as fillings. To store leftovers, keep them in an airtight container in the fridge for up to three days or freeze before boiling.