Pierogi Recipe - Cooking Index
Pierogi Recipe - Cooking Index
Pierogi or pirogen, dough pockets stuffed with cheese, potato, or vegetable filling, are a beloved and traditional Polish dish. Maryann Sudol's recipe is for the basic dough and two fillings. The pierogi are delicious fried with additional onions and served with sour cream.
Type: Cheese, Eggs, Vegetables| Dough | ||
| 1 | Egg | |
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 cup | 118ml | Water |
| 1 | Salt | |
| Potato Stuffing | ||
| 4 | Potatoes - up to 6 | |
| 1 | Onion | |
| 2 tablespoons | 30ml | Butter |
| 1/4 cup | 36g / 1.3oz | Farmers' cheese |
| Salt and pepper - to taste | ||
| Sauerkraut Stuffing | ||
| 3/4 lb | 340g / 11oz | Sauerkraut |
| 2 tablespoons | 30ml | Oil or bacon fat - to 3 tablespoons |
| 1 | Onion - minced | |
| 2 tablespoons | 30ml | Dried black mushrooms - softened |
| Salt and pepper - to taste |
Dough: Mix egg, flour, and water, add salt, and knead dough until it forms an elastic ball.
Roll out to about one-eighth-inch thickness and cut into 3-inch squares.
Potato Stuffing: Peel potatoes, cook, and mash.
Saute onion in butter until soft.
Mix potatoes and onions together with cheese and season to taste.
Sauerkraut Stuffing: Saute onion in oil or bacon fat until transparent.
Add mushrooms, sauerkraut, and fry until some of the sauerkraut becomes golden brown.
Season to taste with salt and pepper.
Assembling Pierogi: Take one square of dough and place one teaspoon of filling in center. Fold and pinch to seal.
Cook in boiling water with a little oil until they rise to the surface.
Drain and cool on waxed paper. (At this point the pierogi can be refrigerated or frozen.)
When ready to serve, fry pierogi with onions until golden brown and serve with melted butter or sour cream.
Source:
A YANKEE CHRISTMAS Introduction by Martha White
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