Friday, August 28, 2009


One of the tastiest treats I've found, and filling too, is pierogies. The filling can be made from almost anything but is usually potatoes with additional items for flavour (bacon, onion, cheese, etc.).


  • 2 Cups flour, plus extra for kneading and rolling dough

  • 1/2 Tsp. salt

  • 1 Large egg

  • 1/2 Cup sour cream

  • 1/4 Cup butter, softened and cut into small pieces

  • Olive oil for frying


  • 5 Lbs of potatoes (boiled)

  • 1 Large onion(diced and sauteed)

  • 8oz Cheddar cheese (grated)

  • Salt and pepper to taste

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3 to 3 1/2" for large pierogies) with a cookie cutter or drinking glass.

For the filling, mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. Place a small ball of filling (about a tablespoon) on each dough round, wet edges of round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork ( Personally, I prefer to use  one of these ).

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8 to 10 minutes). Rinse in cool water and let dry.

Saute chopped onions in olive oil in a large pan until onions are soft. Then add pierogies and pan fry until lightly browned.

Once pierogies are finished, you can add any number of toppings. Sour cream, fried onion and bacon pieces are the favourite for the wife. I like using just a little salsa over mine, just to be different.

You can double or triple the recipe so once the pierogies are made, they can be frozen. Then you have them ready to cook the next time you want some.

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