Homemade Pierogies

Ingredients

• 625 g (5 cups)plain flour
• 1 tspsalt
• 240 ml (1 cup)water
• 3 largeeggs
• 113 g (½ cup)butter, softened
• 4 mediumpotatoes, peeled and cubed
• 2 mediumonions, chopped
• 2 tbspbutter
• 142 g (5 oz)cream cheese, softened
• ½ tspsalt
• ½ tsppepper
• 25 g (¼ cup)onion (green onions used)
• 1 tbspbutter

Instructions

1. 1

   Make the dough

   Mix the flour and salt, then add the water, eggs and softened butter. Keep mixing until a dough forms, adding a tablespoon or two of water if needed. Leave the dough to rest for 15–20 minutes.

2. 2

   Boil the potatoes

   Put the cubed potatoes in a large pan and cover them with water. Bring to the boil, lower the heat to medium and simmer for about 10–15 minutes, until tender.

3. 3

   Cook the onions

   While the potatoes cook, sauté the two chopped onions in 2 tablespoons of butter until tender. Set them aside.

4. 4

   Mix the filling

   Drain the potatoes and stir in the cooked onions, ½ teaspoon of salt, ½ teaspoon of pepper and the cream cheese. Set the filling aside.

5. 5

   Shape the pierogies

   Divide the dough into four equal portions. Roll one portion to about 3 mm (⅛ inch) thick and cut out rounds with a 7.5 cm (3 inch) biscuit cutter. Put 2 teaspoons of filling in the centre of each round, moisten the edges with water, fold over and press gently to seal. Repeat with the remaining dough and filling.

6. 6

   Boil the pierogies

   Bring a large pan of water to the boil, then reduce it to a simmer. Carefully add the pierogies and cook for about 2 minutes, or until they begin to float. Lift them out of the water and repeat with the remaining pierogies.

7. 7

   Sauté and serve

   Sauté 4–5 pierogies at a time with the ¼ cup of onion and 1 tablespoon of butter. Serve with sour cream if you like.

8. 8

   Freeze for later

   To freeze, arrange the boiled pierogies on a baking sheet lined with waxed or parchment paper and freeze until firm. Transfer them to freezer containers; they can be kept frozen for up to 3 months.

What are pierogies?

Pierogies are filled dumplings associated with Central and Eastern European cooking, with many regional versions and fillings. This version uses a potato, onion and cream cheese filling enclosed in a simple egg-and-butter dough.

Cream cheese gives the potato filling a smooth, rich texture, while the onions bring savoury flavour. Boiling cooks the parcels through, and a final sauté adds a buttery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1044 calories, 23g protein, 127g carbs, 49g fat.

The potatoes and flour supply most of the carbohydrates, while the butter and cream cheese contribute much of the fat. Eggs, flour and cream cheese provide some protein. To balance the plate, serve a portion with a generous helping of green vegetables or salad.

Building the dough

Flour and salt: mix these first so the seasoning is distributed through the dough. Add the water, eggs and softened butter, then mix until the ingredients come together.

Resting time: leave the dough for 15–20 minutes before rolling. If it seems too dry to form a dough, add water a tablespoon at a time, as the method suggests.

Getting the filling right

Potatoes: simmer the cubes for about 10–15 minutes, checking that they are tender before draining. Soft potatoes are easier to combine into a cohesive filling.

Onions and cheese: cook the chopped onions in 2 tablespoons of butter until tender, then stir them into the drained potatoes with the cream cheese, salt and pepper. Let the mixture sit while you roll the dough so it is easier to handle.

Sealing the parcels

Even rounds: roll each portion of dough to about 3 mm thick and cut out 7.5 cm rounds. Keep the unused dough covered while shaping so it does not dry out.

Neat edges: use 2 teaspoons of filling per round, keeping it away from the rim. Moisten the edge with water, fold the dough over and press firmly all the way around to close the parcel.

Boiling and finishing

Gentle simmer: lower the water to a simmer before adding the pierogies, and handle them carefully. They are ready to lift out when they begin to float, after about 2 minutes.

Buttery finish: sauté 4–5 at a time with the listed onion and tablespoon of butter. Working in batches helps you keep track of them as they finish.

Serving ideas

Sour cream is an optional accompaniment in the recipe and complements the creamy potato filling. Serve the pierogies warm, straight after sautéing.

For a fuller meal, pair them with a simple green salad or cooked vegetables. Keep the accompaniments lightly seasoned so the onion and butter in the dumplings remain prominent.

Recipe notes & tips

• Keep the dough covered while you work through the portions to stop its surface drying out.
• Use a little water on the dough edges to help them seal.
• Measure 2 teaspoons of filling per round so the edges have room to close.
• Lower the water to a simmer before adding the pierogies to help keep them intact.
• Sauté the pierogies in batches of 4–5, as directed.

Variations

• Green onion finish: use chopped green onions for the onion in the final sauté, as in the recipe description.
• Sour cream topping: serve with sour cream for a cool, tangy accompaniment.
• Peppery filling: add a little extra pepper to the potato mixture to make its seasoning more pronounced.
• Smaller parcels: cut smaller rounds and use proportionally less filling, sealing each one carefully.
• Batch cooking: make the full quantity and freeze the boiled pierogies for another meal.

Common mistakes to avoid

• Dry dough: add water a tablespoon at a time until the mixture forms a dough.
• Drying dough: cover portions you are not rolling so they remain workable.
• Overfilled rounds: stick to 2 teaspoons of filling and leave the edges clear for sealing.
• Open seams: moisten the edges and press them together firmly before boiling.
• Rough boiling: reduce the water to a simmer before adding the parcels and lift them out carefully.

How to store

Freeze boiled pierogies in a single layer on a parchment-lined baking sheet until firm, then transfer them to freezer containers for up to 3 months. The recipe does not specify a storage time for refrigerated leftovers; keep any leftovers covered in the fridge and reheat gently in a pan.

Frequently asked questions