Kitchen Goddess
23.4K Followers · 17.6K Items
Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
Saved 2/22/10 to Kitchen Goddess

Homemade Pierogi


I just finished making these pierogi for my mom's birthday dinner tomorrow night.. They keep really well in the fridge overnight and all you have to do is throw them in a frying pan with some butter & brown each side.

Instead of using the traditional Polish pierogi recipe that we make every Christmas, I figured I would try something new:

Grandma Urbanski's Potato Pierogi

Ingredients

* DOUGH
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 cup plus 2 tablespoons cold water
* 3 large egg yolks

* POTATO FILLING
* 4 medium-size all-purpose potatoes, peeled and cut into small chunks
* 2 tablespoons butter, plus extra for frying
* 1 small onion, finely chopped
* 1/4 - 1/2 cup grated cheddar cheese, or slightly more, to taste
* Salt to taste

Instructions

1. To make the dough, combine the flour and salt in a large mixing bowl.
2. Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.

**When adding the three egg yolks, make sure you are not blasting a Michael Buble mix and dancing/singing at the top of your lungs.. it may cause you to crack a whole egg into your flour mixture therefore forcing you to start over.

3. Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.

** Besides wrapping it in plastic I also covered it with damp paper towels and a kitchen towel.

4. For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
5. Drain the potatoes, then mash them by hand.
6. Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often (I sauteed three cloves of garlic with the onion)
7. Add the onion, cheese, and salt to the potatoes and mash them in (I added extra cheese, pepper, parsley, and omitted the salt)

**One the left is the potato filling, on the right is our traditional savory cheese filling (1.5 C farmers or ricotta cheese strained, 1 t lemon juice, 1 t sugar, 1 egg, 1 egg yolk, 1 tsp salt)

8. Bring a large pot of salted water to a boil.
9. Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.

10. Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.

11. Put a heaping teaspoon of filling in the center of each circle.

12. Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.

13. Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.

14. Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
15. Serve hot and garnish with a little extra cheese, if you like. Makes 4 to 5 dozen.

The finished product:

I'll fry them up tomorrow night & serve them with Ina Garten's Garlic Sauteed Spinach (minus the 10 lbs of salt she calls for):

http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-rec...

karmasabitch karmasabitch 4 years 29 weeks
Yes, we used to buy in bulk in Poland & freeze them.. That's a good idea actually, I think I'll make another batch in a couple weeks and freeze half :ponder: I didn't get 4 dozen out of this recipe but that is partly because I threw away the extra dough scraps instead of re rolling them. I should also mention that the dough gets really hard, it's not a soft dough like pizza.
GirlC GirlC 4 years 29 weeks
Karma - can you freeze perogi? If I make these I can't eat 4 dozen all at once.
karmasabitch karmasabitch 4 years 29 weeks
Thanks GirlC & Ruby! :D BB - where have you been girl? I haven't talked to you in forever.. you have to get Facebook!
BeachBarbie BeachBarbie 4 years 29 weeks
Very well done! :medal: They look delicious, and I have a very serious love for them. :drool: I've only been able to find them up north in PA. I'm going to try this recipe when I'm feeling brave. Thanks so much for posting!
GirlC GirlC 4 years 29 weeks
These look great, I'm going to have to try and make some.
eastcoastgirl eastcoastgirl 4 years 29 weeks
Love these! My grammy used to make them too!! :)
Iveenia Iveenia 4 years 29 weeks
thank you - :) for finding time even in between :) we hv to do this :FEEDME:
CoconutPie CoconutPie 4 years 29 weeks
Thanks, karma!
karmasabitch karmasabitch 4 years 29 weeks
Ok.. I asked him and he doesn't follow a recipe. He said he just takes sauerkraut (draining some of the liquid) and adds onions & mushrooms that have been sauteed.. then simmers that all for about 40 minutes to soften it up. Sometimes he adds cabbage but for the pierogi usually not. And I *think* he said add some salt and pepper but I can't be sure :ponder: I asked when I was busy stuffing my face with dinner so I couldn't give the response my full attention hahaha
Iveenia Iveenia 4 years 29 weeks
whatever (addictive) addition you've got - Bring it on - pls :) :PLEASE:
CoconutPie CoconutPie 4 years 29 weeks
Great, thanks! :)
Twinkle1 Twinkle1 4 years 29 weeks
Yummy! :feedme:
karmasabitch karmasabitch 4 years 29 weeks
Blueberry & strawberry fillings are deeeee-licious as well :drool:
Iveenia Iveenia 4 years 29 weeks
mushrooms :DROOL: and also pumpkin filling is awe as well - jee - i was NOT hungry - Karma but now i am ;) looking forward to your mushroom recipe :HEART:
karmasabitch karmasabitch 4 years 29 weeks
Thanks Iveenia! :D Finn, absolutely.. I usually hate mushrooms but they are delicious in pierogi. The kapusta has mushrooms in it as well, I will look for that recipe and post later.
karmasabitch karmasabitch 4 years 29 weeks
OK, here's the Polish dough recipe: 2 C flour 2 eggs 1/2 t salt 1/3 C water After that it is pretty much the same directions as the first dough.. Mound the flour, make a well and add the eggs & salt in the center, slowly incorporate the flour into the eggs, knead until dough is firm and well mixed. Cover dough with warm bowl (I add a wet towel as well so it doesn't dry out) and let rest ten minutes. Divide dough into halves & on floured surface roll dough as thin as possible. Cut into 3" rounds with large biscuit cutter. So its pretty much the same except for the difference in flour amounts & eggs.. The only thing you have to remember is to brush the pierogi with butter if you're not frying them right away.. otherwise they will all stick to each other in the fridge.
Iveenia Iveenia 4 years 29 weeks
wow - we all see this and get hungry :DROOL: also the muffins look VERY delicious (yes - i would not hv had 2 only...) Re: Pierogi :) for example - you could experiment with Italian recipes... just as an idea :) yet Sauerkraut - oh - i understand you so totally :D is not really my cup of tea either - yet when we do cook Sauerkraut we might use Spaezli with Sauerkraut :)
CoconutPie CoconutPie 4 years 29 weeks
Thanks! And when you make them with sauerkraut, do you only put that inside the pierogi? What about mushrooms? I remember having mushroom pierogi in Poland...
karmasabitch karmasabitch 4 years 29 weeks
SPM, homemade are so superior to store bought.. and I am really happy with this new recipe, the potato were deeeee-licious. I'll find our old Polish cookbook and post the recipe :D Finn, we don't typically have sour cream with them but I served it tonight and oh my Lord.. they were almost like potato pancakes, so good. And caramelized onions are in the potatoes and a few other dishes we have alongside.. they go very well together. I am thinking some bacon would be :drool: in the potato mixture.
karmasabitch karmasabitch 4 years 29 weeks
I completely spaced on taking a picture of the meal until after we had eaten and put the food away! The pierogi were awesome and that salad is tomato, kalamata olive, and fresh mozzarella with fresh and dried basil, olive oil, and a little salt & pepper.. not what you would typically serve with a Polish meal but it was what we had in the fridge :P
CoconutPie CoconutPie 4 years 29 weeks
BTW do you ever eat them with caramelized onions or sour cream?
CoconutPie CoconutPie 4 years 29 weeks
Looks so good! I wanted to make some using wonton wrappers but now I'll definitely give this recipe a try! :feedme:
SweetPeasMom SweetPeasMom 4 years 30 weeks
Karma, you're my hero. I totally want to make these now! I've only ever tried the frozen ones and they were ok, but I bet these are much better. If you ever get a chance, post the Polish recipe you use.
karmasabitch karmasabitch 4 years 30 weeks
Linz.. including the muffins it took me about four hours from start to finish :faint: And then another 45 mins to an hour to clean the kitchen.. Probably the biggest mess I have ever made, it looked like an atomic flour bomb exploded. 8 MUFFINS???????? Hahahahahaha! I tfinally found someone that rivals my appetite :rotfl: :rotfl: I like the blueberry but they are definitely better with fresh cranberries. Wren you have to try them! There are a couple good store brands but I can't remember the names at the mo.. Sauerkraut is not really my thing but everyone I know loves it.. Sweet cheese with raisins is also quite popular :sick: And I'm thinking the cheddar cheese in the potato must be an American addition..
wren1 wren1 4 years 30 weeks
These look great! How sweet of you to make them. Ya know, I've NEVER had pierogi. I like the sound of the sauerkraut, though.