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homemade pierogies


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homemade pierogies 0 Picture


  • 5 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup water
  • 3 eggs
  • 1/2 cup butter, softened
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 2 tbsp. butter
  • 5 oz. cream cheese, softened
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • ( for each serving )
  • 1/4 cup chopped onion
  • 1 tbsp. butter
  • minced fresh parlsey


Servings 6
Preparation time 60mins
Cooking time 75mins


Step 1

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball; add 1 to 2 Tbsp. more of water or flour if needed. Let rest, covered, for 15 to 30 minutes.

2. Place potatoes in a saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a skillet, saute onions in butter until tender.

3. Drain potatoes. Over very low heat, stir potatoes stir potatoes for 1-2 minutes or until steam has evaporated. Press thru a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; st aside.

4. Divide dough into four parts. On a lightly floured surface, roll one part of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 tsp. filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.

5. Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a simmer; cook 1-2 minutes or until pierogies float to top and are tender. Remove with slotted spoon; cool.
6. Place on waxed paper-lined 15-in.x 10-in. x 1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months.

In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley.


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