Delicious Homemade Pierogi Recipe: A Taste of Comfort

Pierogies are delightful Eastern European dumplings that bring comfort to people worldwide.

These tender dough pockets can be stuffed with a range of tasty or sweet fillings, showcasing deep-rooted food traditions.

Making pierogies at home is a heartfelt process, linking generations through shared kitchen moments and cherished recipes.

Crafting these delicious treats requires careful steps, precise folding, and a love for creating something special.

Family stories and cultural ties often find their way into the soft layers of these traditional bites.

Pierogies offer an ideal mix of basic ingredients and rich tastes that continue to please palates and warm souls everywhere.

Perks Of Making Pierogi Recipe At Home

• Beginner-Friendly Challenge: Even novice cooks can master this recipe with step-by-step instructions and basic kitchen tools, making pierogi preparation surprisingly approachable and enjoyable.
• Versatile Meal Magic: Transforms simple ingredients like potatoes, cheese, and dough into a delicious comfort food that works perfectly as a main dish, side, or party appetizer for any gathering.
• Time-Effective Cooking: Total preparation takes around 1.5 hours, with most time dedicated to resting dough and boiling potatoes, allowing home cooks to multitask and create a satisfying meal without constant monitoring.
• Family Bonding Potential: Creates an interactive cooking experience where family members can help roll dough, cut circles, and stuff pierogi together, turning meal preparation into a fun shared activity.

Ingredients List For Pierogi Recipe

Pierogi Ingredients:

• Warm Water, Milk: Creates soft, pliable dough with rich flavor.
• Sour Cream: Adds tanginess and helps tenderize the dough.
• Egg: Binds ingredients and provides structure.
• Vegetable Oil: Ensures smooth dough texture.
• All-Purpose Flour: Provides base for dough structure.
• Salt: Enhances overall flavor.

• Potatoes: Creamy base for traditional pierogi filling.
• Salt: Seasons potato mixture.
• Butter: Adds richness and smooth texture.
• Cream Cheese: Creates creamy, tangy filling.
• Mozzarella Cheese: Provides melty, stretchy texture.

• Bacon: Adds crispy, savory flavor.
• Butter: Creates rich, golden coating.
• Sour Cream: Classic pierogi accompaniment with cool, tangy contrast.

How To Prepare Pierogi Recipe Simply

Step 1: Prepare Potato Filling

• Salt
• Melted butter
• Cream cheese
• Shredded mozzarella

Set aside the mixture.

Step 2: Create Pierogi Dough

• Warm water
• Milk
• Sour cream
• Egg
• Oil
• Salt

Add flour gradually, mixing until dough becomes smooth and non-sticky. Knead for 2-3 minutes. Cover and rest for 30 minutes.

Step 3: Shape Pierogi Pockets

Roll out dough on floured surface to 1/8-inch thickness. Cut circles using a cookie cutter. Place potato filling in center of each circle. Fold dough over filling, pinching edges tightly to seal. Crimp edges with pinch-and-twist technique.

Step 4: Prepare Bacon Drizzle

Crisp chopped bacon in a skillet. Melt butter into bacon and set aside.

Step 5: Boil Pierogi

Bring salted water to rolling boil. Add pierogi in batches. Cook until they float and water returns to boil (about 2 minutes). Remove with slotted spoon.

Step 6: Serve and Enjoy

Layer pierogi in serving dish, drizzling bacon butter between layers. Serve with sour cream on the side. Enjoy your homemade pierogi!

Useful Advice For Pierogi Recipe

• Prep Like a Pro: Chill dough for at least 30 minutes to develop gluten and make rolling easier.
• Seal Secrets: Pinch pierogi edges firmly and crimp with a fork to prevent filling from leaking during cooking.
• Potato Perfection: Use starchy potatoes like Russet for a fluffy, smooth filling that holds its shape.
• Bacon Boost: Crisp bacon adds smoky depth and extra flavor to the buttery coating of pierogi.
• Freezer-Friendly Hack: Uncooked pierogi can be frozen on a baking sheet, then transferred to a freezer bag for future meals.

The Right Way To Store And Reheat Pierogi Recipe

• Refrigerate: Store leftover pierogi in an airtight container in the refrigerator for up to 3-4 days. Keep the bacon mixture separately to maintain crispness.
• Freeze: Place cooled pierogi in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen pierogi will stay fresh for 2-3 months.
• Reheat in Skillet: Warm pierogi in a lightly buttered skillet over medium heat for 3-4 minutes per side until golden and crispy. Add a splash of water to prevent sticking.
• Microwave Option: For a quick reheat, place pierogi on a microwave-safe plate, cover with a damp paper towel, and warm for 1-2 minutes, checking halfway through to ensure even heating.

What Goes Great With Pierogi Recipe

• Enhance Flavor Dynamics with Crisp Pilsner Beer: Light, hoppy Czech or Polish pilsner cuts through the pierogi's richness, refreshing the palate with clean, crisp notes that complement the bacon and potato filling.
• Create Tangy Side Salad Contrast: Prepare a zesty cucumber-dill salad dressed with vinegar and fresh herbs to provide bright, acidic balance against the pierogi's creamy, hearty profile.
• Serve Chilled Horseradish Sour Cream: Whip extra sour cream with grated horseradish and chopped chives to add a spicy, creamy kick that elevates the potato-cheese filling's subtle flavors.
• Recommend Rustic Red Wine Pairing: Select a medium-bodied Polish or German red wine like Zweigelt, which offers enough structure to stand up to the pierogi's robust bacon and cheese elements without overwhelming the delicate dough.

Fun Variations For Pierogi Recipe

• Gluten-Free Pierogi: Replace wheat flour with a blend of gluten-free all-purpose flour and potato starch for a celiac-friendly version that maintains a soft, tender texture.
• Vegan Potato Pierogi: Swap dairy ingredients with plant-based alternatives like vegan cream cheese, almond milk, and coconut oil to create a dairy-free filling and dough that still delivers rich flavor.
• Low-Carb Cauliflower Pierogi: Substitute potato filling with mashed cauliflower mixed with cheese and herbs, using almond flour for the dough to reduce carbohydrate content while keeping the classic pierogi shape and taste.
• Spicy Jalapeño Pierogi: Incorporate finely chopped jalapeños into the potato filling and add a dash of cayenne pepper to the dough for a fiery kick that transforms the traditional recipe into a zesty meal.

FAQs About Pierogi Recipe

• Are pierogi difficult to make from scratch?

Making pierogi requires some practice but isn’t complicated. The dough is simple to prepare, and filling assembly becomes easier with each batch you make. With patience and basic cooking skills, anyone can master homemade pierogi.

• Can I freeze pierogi before cooking?

Yes, you can freeze uncooked pierogi. Place them on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Once frozen, transfer to a freezer bag. They’ll keep for about 3 months and can be boiled directly from frozen, adding 1-2 minutes to cooking time.

• What type of potatoes work best for pierogi filling?

Starchy potatoes like Russet or Yukon Gold are ideal. They mash smoothly and provide a creamy, consistent filling. Avoid waxy potatoes, which can result in a lumpy texture.

• How do I prevent pierogi from sticking together?

After boiling, gently drizzle the buttery bacon mixture between layers to prevent pierogi from clumping. Also, avoid overcrowding them when cooking and serve immediately after boiling.

Scrumptious Pierogi Recipe

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4.7 from 37 reviews

• Total Time: 2 hours
• Yield: 6 1x

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Description

Polish pierogi celebrate comfort with handcrafted dumplings stuffed with creamy potato, sharp cheddar, and caramelized onions. Tender pasta-like dough wraps tender fillings, offering hearty warmth that connects generations of family recipes from Eastern European kitchens.

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Ingredients

Scale 1x2x3x

Potato Filling:

• 2 lbs (907 grams) russet potatoes
• ½ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 ounces (57 grams) cream cheese, softened
• ¾ cup mozzarella cheese, shredded

Pierogi Dough:

• 1 large egg
• 4 cups (480 grams) all-purpose flour
• 1 ½ teaspoons fine sea salt
• 1 cup warm water
• ¼ cup whole milk
• 2 tablespoons sour cream
• 3 tablespoons extra light olive oil (or vegetable oil)

Bacon Topping:

• 4 ounces (113 grams) bacon, chopped
• 2 tablespoons unsalted butter
• Sour cream (optional, for serving)

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Instructions

1. Prepare potatoes by boiling them in water until fork-tender, approximately 25 minutes. Ensure complete submersion during cooking.
2. Drain and allow potatoes to cool briefly, then thoroughly mash into a smooth consistency.
3. Incorporate salt, melted butter, cream cheese, and mozzarella into the potato mixture. Blend until well combined and set aside.
4. Create dough by whisking warm water, milk, sour cream, egg, oil, and salt in a mixing bowl.
5. Gradually introduce flour to the liquid mixture, mixing until a cohesive dough forms. Adjust flour quantity to prevent stickiness.
6. Knead the dough for 2-3 minutes until achieving a smooth, elastic texture. Allow to rest, covered, for half an hour.
7. Divide dough into two portions, working with one section at a time on a floured surface.
8. Roll out dough to approximately ⅛-inch thickness and cut into 3-inch circular shapes.
9. Place potato filling in the center of each dough circle, ensuring precise placement.
10. Carefully fold dough over filling, sealing edges completely with a pinching motion to prevent leakage.
11. Crimp edges using a twist technique for additional security.
12. Render bacon in a skillet until crispy, then incorporate melted butter. Set aside for later use.
13. Bring a large pot of salted water to a vigorous boil.
14. Gently lower pierogi into boiling water, cooking until they float and water returns to a rolling boil.
15. Extract pierogi using a slotted spoon, layering with bacon-butter mixture to prevent adhesion.
16. Serve immediately, accompanied by a dollop of sour cream for enhanced flavor.

Notes

• Customize the potato filling by experimenting with different cheeses like sharp cheddar or gouda for extra flavor complexity.
• Ensure dough elasticity by kneading thoroughly and allowing proper resting time, which helps develop gluten and makes pierogi more tender.
• Prevent pierogi from sticking during boiling by adding a splash of oil to the water and stirring gently.
• Freeze uncooked pierogi on a baking sheet before

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 6
• Calories: 307
• Sugar: 2 g
• Sodium: 462 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 45 mg