Pierogies are one of my favourite winter warmers. Any dumplings usually get my vote but these little fluffy bundles always reminded me of comfort. I decided to tackle them head on, and make my own batch. They freeze well and were surprisingly simple to make! Great for the festive season as well.
I found a wonderful traditional recipe listed here that has 2 fillings, both which I will list. Don’t miss out on these little winter warmers! Boiled or fried, they make a great addition to any meal. Pop the leftovers in the freezer!
Tip: To save time, I make my filling the night before and remove it from fridge an hour before making the dough.
Prep: 25 minutes
Cook: 15 minutes
Ready to eat: 1hr 40 min
tip* Original recipe makes 48 small pierogies.
Ingredients: Sauerkraut Filling
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained & minced
- salt and pepper to taste
Ingredients: Potato & Onion Filling
3 tablespoons butter
1/2 cup chopped onion
- 2 cups cold mashed potatoes
- 1 teaspoon salt
1 teaspoon white pepper
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
- 1 tablespoon baking powder
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Place pierogies on lined baking sheets & place in freezer to set. These are best cooked from frozen to ensure they stay intact.
- To Boil: Bring a large pot of lightly salted water to a boil. Add perogies & cook for 3 to 5 minutes or until pierogis float to the top. Remove with a slotted spoon. Serve on its own, as a side, or in a soup
- To Fry: Get a pan heated up with butter/oil of your choice, fry pierogies a couple minutes on each side, and then baste with the oil/butter until cooked through, 3-5 minutes.