Easy Pierogies Recipe

Grandma's Homemade Pierogies Served From Scratch

WebDec 1, 2023 · Bring to a boil. Gently add 4-5 pierogies at a time to the water. Boil for about 3 minutes, or until they float to the top of the water. …

Rating: 5/5(16)

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Pierogi Dough with Sour Cream — Salt & Baker

WebSep 19, 2022 · Make the pierogi dough with sour cream. Mix the flour and salt in a large mixing bowl. Add the egg and stir until combined. Work in …

Rating: 5/5(19)
1. In a large bowl mix the flour and salt. Add the egg and stir to combine. (it won’t be much of a dough at this stage.)
2. While the dough is chilling combine the warm mashed potatoes, cheddar cheese, salt, black pepper, and onion powder in a medium size bowl. Stir and mash until the cheese is melted and the filling is evenly combined.
3. Roll half of the dough into 1/8” thickness. Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the other half of the dough.
4. Bring a large pot of water to boil. Once boiling add 1-2 tablespoons of salt to the water. Reduce heat to a simmer.

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Homemade Pierogies (Cheddar and Potatoes)

WebApr 10, 2020 · Cut out round shapes using a cookie cutter or a rim of a glass (6.5 cm/2.5 inch or larger). Gather up leftover dough, combine with …

1. Start by boiling the potatoes in salted water until soft. Drain well and mash while still hot until smooth. Set aside to cool completely. Start making the dough (see below) while you are waiting for the potatoes to cool.Combine with the grated cheddar, cream cheese, onion granules, season to taste and mash until smooth and creamy and the ingredients have been thoroughly incorporated. Adjust seasoning if needed.
2. To make the dough in a large bowl combine all the dough ingredients.Stir with a spoon until the mixture starts forming a dough.Turn the dough onto a lightly floured surface (use no more than 1-2 teaspoons of flour) and continue kneading for 6 more minutes until smooth and soft. Cover with a bowl (so it doesn’t dry out) and leave to rest for 20 minutes.
3. Once your dough has rested and you’ve made the filling make the dumplings.Start by making small filling balls (larger if you want to make larger perogies). Make a batch of these and set aside. Fill a large pot with salted water, cover and bring to the boil. Meanwhile start forming your first batch or perogies.
4. Divide the dough into 3-4 parts and roll out one part until approx. 2-3 mm thick. Make round shapes by pressing with a rim of a glass (6.5 cm/2.5 inch or larger). (Gather up leftover dough, combine with the rest of the dough and keep covered).

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