Pierogi I

These were delicious! I used leftover mashed potatoes from thanksgiving and doctored them up a bit with cheddar cheese and onion powder, a bit more salt and pepper. The dough was easy to work with and forgiving. They were honestly better than the ones I recently had at a polish restaurant! Just be aware to work quickly as the dough will dry out. Covering in a damp cloth does help.

Nice soft dough.

I cut the recipe in half, added fried onions and a bit of cheddar cheese. They were wonderful and worth the time!

Delicious, soft dough recipe. My only recommendation to those having water difficulty- it is always easier to add more flour to your dough than water , I usually approximate the 3:1 ratio

I just spent 3 grueling hours on these. I’m sure they taste amazing but I’m too tired to cook them right now. Get someone to help you

This dough recipe for pierogi is absolutely the easiest I’ve ever worked with. I used 2/3 cup of water and felt it was perfect for my batch. I also aerated my flour before measuring which may have made a difference with the need for less water than others have talked about. I used my pasta machine to get the dough sheets even (#4 was the highest I went) and worked in small batches using flour to coat the dough as needed. I have a pierogi mould I inherited from my mother-in-law and it worked great. I also par-cooked the pierogi and then flash froze them. On Easter, I’ll let them thaw and pan fry them with butter and onions. The batch made 100 pierogi.

Being of Polish ancestry, I’ve had one or two pierogis in my time. I haven’t made them in years, and decided on this recipe after looking at many. I halved it and got about 18. I used a small tart press that my father gave me many years ago with the intention of using it for pierogis. The dough dries out quickly, so I initially refrigerated it for 10 min. I then worked in small batches at a time, returning the remainder to the fridge. That worked well. I used both a sauerkraut filling and a cheese filling. It’s challenging to get the dough to the correct thickness; too thick = gummy, too thin = filling comes out. Both happened to me. I boiled the finished product for 10 min, the rinsed gently under cold water. I then pan-fried with butter and a little water. I’m going to try freezing some of them. I think you need to make these a few times before you get the right formula down.

Use approximately 1 1/2 cups warm water, can cut this recipe in half to make around 40.

I liked this recipients very much. I Do think though that 6 1/2-7 cups of flour are plenty. I also used the cheese potato filling but added some slightly sauteed thinly sliced green onions, with half contains and half sharp cheddar cheeses. They turned out very nice with a smooth flavorful filling. I recommend anyone to try this dish, it is time consuming but everyone will think your a genius.

They were perfect and easy to make! You can also mix it up with your fillings for the center. I made several from this recipe so I froze the extra and they turned out fine from the freezer. I like to cook mine in a skillet with butter and onion.

It’s delicios! All the family enjoyed them. But they are pierozhki, not pierogi. Pierog is a big thing – like a cake. You make just one and you use the whole dish or pan for it. There are meat pierogi, vegetable pierogi and sweet ones. I just wanted you to know. It’s a common mistake for non-Russian cookers to confuse these terms. Pierog is big like a cake, pierozhki are little and you make a lot of them.

I don’t know if this one was user error or the recipe…but I had so much trouble with the dough that I gave up after getting about half done. Perhaps it’s just being a novice at pierogi making, so, honestly, I may try again sometime (should I forget the massive headache it gave me the first time around). I prefer not failing at recipes so there is a good chance this one will get another looksee!

First, one thing that I absolutely hate about this recipe is the fact that the submitter gives you no idea at all about how much water to use. Sorry, but I just have to say it. If you’ve never made pierogis before, you really have no point of reference on what “…dough feels like velvet” means. I did mine in the KA, and they ended up being a little tough and chewy (did not over knead the dough). So either less flour or more liquid the next time. I filled 12 with the sauerkraut filling, and the remaining 12 with the potato cheese filling…we preferred the potato cheese. Boiled them, then browned them in a skillet with some butter, sliced onions and mushrooms. This has the potential to be great once the ingredients are quantified a little better, and I definitely will try this again. Thanks Jill for sharing your recipe.

This recipe does take a long time (longer than 1 hour) from making the filling to rolling and cutting the dough, but it’s well worth it. Because I didn’t have 8 cups of AP flour, I used half AP flour and half whole wheat. I didn’t mix the flours, I just made two separate doughs. In hindsight, I should have just mixed them because the whole wheat flour made the dough too dense and it overpowered the flavor of the filling. So mixing the two would have worked out better. I did add caramelized onions to the filling and that was fantastic. It takes about 5 minutes to boil them (7-8 minutes for the whole wheat), and then I fried them in 2 TS of butter over medium heat. Served with sour cream and fresh ground pepper, these were a crowd pleaser, and there’s plenty more in the freezer. All in all, a great recipe that my polish grandfather would be proud of.

I used to make my own dough for years until I decided to try this one. It was the BEST pierogi I have ever had! Not only does this taste way better, but it is so much easier to work with. It doesn’t stick as bad as other dough does, and it was very easy to roll and stretch out.

If you have never made dough before (I hadn’t), this recipe is terrible. I had no idea how much water to add & ruined the first batch accordingly. I had to search for other recipes to get an idea about the amount of water for my second batch. Start with less than a cup and add very slowly from there.

Great recipe, I tried pierogies for the first time recently, and they came out wonderful.

Made them for a pre-Super Bowl party to represent the Steelers, as Pierogi are popular in Pittts. Dough turned out good, but elastic. Made it hard to work with and had to keep pressing it out after cutting the circles. Not knowing at least a recommendation of how much water to add would be helpful. That said everyone loved them!! So lots of work, but great flavor. BTW I used both filling. Only alteration was carmelized onion and goat’s cheese were added to potato filling.

Awesome recipe just like grandmas! REMEMBER, to brownthem in butter with carmalized onions.

We really enjoyed these!!I was a little thick on some of them and they werent as good that way but still delicious. We panfried ours for the crunch!!

what can i say??!! yummmmyyy 🙂 thanks for submitting this recipe 🙂