Welcome to our little pierogi paradise! If there’s one thing we look forward to every weekend, it’s making these heavenly Ukrainian dumplings. Seriously, it’s become a fun tradition that fills our home with irresistible smells and even better memories!
Now, let me tell you, these pierogi are the real deal. Soft and pillowy dough hugging the most basic fillings you can imagine. We’re talking creamy potatoes, and gooey cheese, – a flavor party in your mouth! Food sensitivities in our household mean we hold off on the onions and some other savoury ingredients but you can add anything you’d like to the filling.
It’s all about coming together in the kitchen, rolling up our sleeves, and crafting these little pockets of happiness. And trust me, once you get the hang of it, it’s a breeze! You’ll be a pierogi pro in no time.
The best part? You can enjoy them any way you like – brunch, lunch, dinner – you name it! They’re always a hit and guaranteed to warm your heart and belly.
So, if you’re up for a fun and delicious adventure, stick with us, and we’ll guide you through this time-tested recipe. Let’s create some unforgettable moments over a plateful of homemade pierogi – because life is just better with a little doughy magic! Ready? Let’s dive in!
I make these pierogi from scratch every weekend. Once you get into the groove of it, it’s easy to get fast and faster at it. This is the incredibly simple base recipe, you can always jazz it up!
Pierogi Dough:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
3/4 cup water
2 tbsp peanut oil (or any neutral tasting oil)
1 egg
Filling:
3 medium potatoes (I use russet but any variety will be fine)
1/2 cup shredded cheese (plus more for topping)
you can add garlic, onions, spices, bacon, whatever you like there
- Make dough by combining flours, then whisking water, oil and egg together and adding to flour mixture.
- Allow mixer to mix dough with hook attachment for several minutes. If needed, add more water.
- While dough is mixing, peel and chop potatoes into roughly even pieces. Cook until tender. If using pressure cooker, cook for 10 minutes.
- Roll out dough into sheets and, using a cookie cutter or glass rim, cut into approx 40 circles.
- Mix cheese into potatoes and add in whatever fillings you’d like.
- For each pierogi, wet edges of dough circle, place 1/2 tbsp of filling in center, pinch together in a half moon shape and crimp edges with a fork. Make 10 at a time.
- Boil, move to fryer for 5 minutes and then cover in cheese.
- Repeat for 4 batches of 10.
