Homemade Pierogi
Because pierogi freeze well, they make quick, satisfying last-minute meals. Create the perfect pierogi with the help of King Arthur Baking Company today!
- Total time
- 1 hr
- Active time
- 45 min
- Yield
12, about 3 1/2 dozen small pierogi12, about 3 1/2 dozen small pierogi
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints5 watchpoints
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Butter
4 tablespoons (57g) butter, room temperature
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Source: Homemade Pierogi
Potatoes
1 cup (227g) mashed potatoes, warm
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Details and source
Source: Homemade Pierogi
Butter
4 tablespoons (57g) butter, cold
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Details and source
Source: Homemade Pierogi
Shallots
2 large (156g) shallots, diced; or one medium (156g) onion, sliced
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Details and source
Source: Homemade Pierogi
Herbs
chopped herbs, for garnishing; optional
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Details and source
Source: Homemade Pierogi
Additional ingredient notes
Method Timeline
Prep
ActivePrep
45 min
Prep time from the source recipe card.
Cook
ActiveCook
0 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
Step 2
Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Step 3
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Step 4
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
Step 5
To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
Step 6
To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
Step 7
Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
Step 8
At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
Step 9
Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped.
Step 10
To finish, garnish the pierogi with chopped herbs, if desired. Serve hot with additional sour cream, applesauce, or other condiments.
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
12, about 3 1/2 dozen small pierogi
Dough
Source step 1 creates or uses dough.
Filling
Source step 5 creates or uses filling.
Garnish
Source step 10 creates or uses garnish.
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Source and Origin
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Adapted from source
Imported from the king-arthur-baking page for dev review.
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Homemade Pierogi
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