Homemade Pierogi
delicious and full of flavour. These homemade fresh pierogi are crispy on the outside and soft and fluffy on the inside. Perfect for a cold day. Or any day for that matter.
Equipment
- 1 Rolling Pin
- 1 medium pot
- 1 large frying pan
Ingredients
Filling
- 7-8 medium Potatoes
- ¼ cup Butter or Margarine
- 1 cup Cheddar cheese finely grated
- 2 tbsp Cried chives
- 1 tbsp onion powder
- salt and pepper to taste
Dough
- 3 cup all purpose flour
- 1 cup potato water kept from boiling potatoes for filling
- 1 tbsp oil
- pinch salt
Optional Toping
- 2 large White cooking onions
Instructions
- peel potatoes and cut into pieces about 1 inch in size and place in a medium pot7-8 medium Potatoes
- rinse potatoes then fill with water, just enough to cover the potatoes in the pot.7-8 medium Potatoes
- add salt to the water and bring to a boil over medium heat. continue to boil until potatoes are fork done.7-8 medium Potatoes
- remove potatoes and strain. Catch the water in a bowl and set aside for use later. do not get rid of the water.1 cup potato water
- while potatoes are still hot add the butter, salt, pepper, chives and onion powder. mash until there are no more clumps.¼ cup Butter or Margarine, 2 tbsp Cried chives, 1 tbsp onion powder, salt and pepper
- finely grate the cheese into the potatoes and gently fold them in. do not over mix or mash as you will make the potatoes less fluffy and have more of a gummy texture.1 cup Cheddar cheese
- set aside and make the dough
- on a clean dry surface make mountain with flour and use the back of the measuring cup to create a well in the middle.3 cup all purpose flour
- carefully add the potato water reserved from earlier, oil and salt.1 tbsp oil, pinch salt, 1 cup potato water
- use a fork to slowly incorporate the flour into the water. mixing first the flour that would have been on the bottom of the well then slowly bringing in flour from the edges bit by bit. being careful not to break the wall too soon and create a huge mess.
- once you can safely mix everything without liquid going everywhere ditch the fork and get your hands in there.
- begin bring everything together and kneading until smooth.
- tightly wrap the dough in plastic wrap and set aside for 30 min to rest.
- once rested divide the dough into 4 pieces. make sure to wrap the sections that you are not actively working with so they do not dry out.
- take the first section and roll into a long snake shape about 1 inch thick
- cut the snake into 12 equal pieces
- one at a time roll each slice into a thin circle. set them out on the counter to be filled.
- get a small bowl of water and have it within reach
- add 1 scoop of filling to each disk, then one at a time pick up each disk dip a finger into the water and wet the edges before folding in half to surround the filling and pinch closed.
- there are a few different ways you can pinch the edges, it is all personal preference. You can twist, use a fork or simply press together between 2 fingers.
- bring a pot of salted water to a rolling boil over high heat.
- drop 7-8 pierogis in the boiling water. they will sink at first. let them boil until they float. This only takes about 5 minutes or so.
- while they boil heat a large frying pan over medium heat with some butter.
- carefully remove the pierogis from the boiling water using a slotted spoon and watching for splatter place them into the frying pan.
- fry on either side until golden and crispy. this does not take long so keep close.
- serve topped with fried onions, bacon, sour cream, cheese or whatever your heart desires.2 large White cooking onions
Video
Notes
if your dough is dry while kneading you can add a bit more potato water to bring all the flour together. Add a very small amount at a time. You can simply dip your hand in the bowl of water and use your wet hands to continue to knead until smooth.
depending on the humidity of your home making dough is not an exact science and is more of a feel and go with you gut type thing.