Homemade Ukrainian Pierogi

Printed from: www.grandmotherskitchen.net

Ingredients

Each batch of dough made approximately 40 pierogi

Dough:

2 cups all purpose flour

1/2 teaspoon salt

2 eggs, beaten

1/2-3/4 cups water (If you have water from boiling the potatoes use that as it will make the dough extra tender}

Directions To make the Dough:

1. Mix flour and salt in a deep bowl. Add eggs and 1/2 cup of potato water (or water if you don't have potato water) and mix into a soft dough.

2. If needed, add water a tablespoon at a time. If the dough is sticky, add more flour.

3. Knead the dough on a floured surface until smooth and elastic. Let stand for 10 minutes.

4. Roll dough quite thin (about 1/8 inch). Cut into 2 1/2 inch squares. Fill the squares one at a time.

Directions To Fill Dough with Fillings Below:

1. Place a square of dough in your hand with the stickier side facing up.

2. Add a teaspoon of filling in the center. Fold the dough into a triangle.

3. Pinch the edges together tightly. Be patient as it takes a few times to master the technique.

4. Place each pierogi onto a floured surface and repeat until filled.

5. While you work, bring a large pot of water to boil.

6. Gently drop about 8 pierogi, one at time, into the water cooking until they float to the top and the dough puffs up slightly.

7. Remove each one carefully with a slotted spoon and place on the prepared baking sheet.

8. The cooking time is quick - 2 to 3 minutes. Once the pierogi float, it means they are cooked.

9. Use a rubber spatula to gently coat the pierogies with the fried onions and butter. Repeat until all pierogi are cooked, adding more fried onions and butter as you place them into a single layer onto the sheet.

Onion and Butter for coating:

1 onion finely diced

1/3 cup butter

Directions for the Onions in Butter:

1. Fry onions in butter until golden. Spread a light layer of onto the baking sheet. As the batches of perogi are cooked you will transfer the cooked ones to the baking sheet and the butter keeps them from sticking together. We find by layering them in a single layer they do not stick together.

2. If you are not making a really large batch you can also use a large mixing bowl and place the cooked perogi directly there once boiled and spoon the heated butter/onion mixture over them.

Filling Ideas:

Note: Each filling above makes enough for one dough batch of 40 pierogi.

Ingredients & Directions for the Cottage Cheese Filling:

2 cups cottage dry cottage cheese

1 egg lightly beaten

salt to taste

1. Combine cottage cheese and egg and season to taste with salt. Use a masher to break up the big curds and make a nice fine filling.

2. If too dry you can mix in an extra egg or a spoonful of sour cream.

Ingredients and Directions for the Potato Cheddar Filling:

2 cups mashed potatoes, save the potato water for the dough

(*This is about 6 medium potatoes, we like Russet best for it’s ‘mash-ability’)

1 small onion, finely chopped

2 Tablespoons butter

2 cups grated cheddar cheese

salt and pepper to taste

1. Boil the potatoes and save the water for the dough.

2. Fry the onion in the butter until tender and golden.

3. Combine the cheddar cheese into the mashed potatoes while they are warm so the cheese will melt.

4. Stir in the fried onions and salt and pepper to taste.

5. Let cool before using. Roll into one inch balls for stuffing the pierogi.

Ingredients and Directions for the Sauerkraut Filling:

2 cups sauerkraut

1 medium onion, diced

4 Tablespoons butter

*optional, a few thin slices of ham

1. Rinse the sauerkraut in warm water and squeeze dry.

2. Fry the onion in the butter until onion is golden.

3. Remove and stir into the sauerkraut. If using ham, chop into small pieces and stir into the sauerkraut.

4. Place mixture into an oven proof container and bake at 400°F for 20 minutes or until the sauerkraut is tender and the flavors are blended. We normally do not use ham in the filler, but it is an option.

5. Let cool and chop very fine.

Ingredients and Directions for the Sweet Potato Filling

1 large sweet potato, baked

1 small onion, finely chopped

2 Tablespoons butter

2 cups grated cheddar cheese

salt and pepper to taste

1. Bake the sweet potato in the oven. Let cool to room temperature.

2. Fry the onion in the butter until tender and golden.

3. Combine the cheddar cheese into the mashed potatoes while they are warm so the cheese will melt.

4. Stir in the fried onions and salt and pepper to taste.

5. Let cool before using.

Enjoy!

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