The origins of pierogies are foggy; some say Eastern Europe, and some say Marco Polo brought them over from China. Regardless, it’s no doubt that these dumpling-like pillows are an iconic staple in Polish cuisine. Feel free to experiment with the filling once you get a hang of the recipe.
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 1 hr 15 min |
| Yield: | 20 pierogies |
Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill, plus more for serving
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 large egg, beaten
- 1/2 cup crème fraîche
- 2 Yukon gold potatoes, boiled until tender, or leftover mashed potatoes, slightly warm
- 1/2 cup farmer’s cheese or ricotta
- 1/2 cup grated sharp white Cheddar
- 1/2 cup yellow onion, cooked until golden and cooled
- 1/2 cup sliced green onions
- Freshly cracked black pepper
- 4 tablespoons unsalted butter
- 1/2 cup chopped fresh dill
- 1 lemon, juiced
Instructions
- For the dip: In a small bowl, combine the sour cream, mayonnaise, dill, parsley, lemon juice, garlic powder, onion powder and Worcestershire. Taste and season with salt and pepper. Set aside, and garnish with more fresh dill when ready to serve.
- For the pierogies: In a medium bowl, combine the flour, salt and egg. Mix until combined. Using a wooden spoon, work in the crème fraîche. As needed, add up to 2 tablespoons water to form an elastic but firm dough. Allow to rest at room temperature for 1 hour.
- Scoop the warm potato flesh from the skins into a mixing bowl. (This will yield 1 to 1 1/2 cups.)
- Mash the potato using a fork, then stir in the farmer’s cheese, Cheddar, cooked onions and half of the green onions. Season with heavily with salt and pepper.
- On a floured surface, roll out the dough to 1/8- to 1/4-inch-thick. Using a 3-inch ring cutter, cut out rounds.
- Place a small dollop of filling in the center, then brush the edge with water and fold over, crimping with a fork. Continue until all the pierogies are filled. (You can refrigerate or freeze the pierogies at this point for later use.)
- In a medium sauté pan over medium heat, heat some butter until it begins to froth. Add half the pierogis and brown on each side, 5 to 8 minutes total. Finish with some remaining green onions in the pan. Repeat with fresh butter until the pierogis are cooked. Season with salt and pepper.
- Spread the dip on the bottom of a platter, then top with the pierogies, dill and lemon juice.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 173 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 32 mg |
| Sodium | 189 mg |
Reviews
Easier to buy pierogis..I have made homemade and not worth the trouble. Sauce was good.
The pierogis are ok. There are just too many ingredients in both the sauce and pierogies recipes. More isn’t always better. Keep it simple.
I used frozen pierogies and made the sauce myself, it’s a delicious sauce that could be used in so many ways. I love the pop of fresh Dill, Geezy for the win once again!