An Attempt at Pierogi’s

I saw this recipe a while ago and bookmarked it, thinking that it would be fun to try for an anniversary dinner.  It seemed like too much work for just one night, so I made the dough and the stuffing the night before I wanted to serve the dish.  Overall, we enjoyed it.   I thought it was a fun new recipe to try.   Since a certain someone can’t eat cheese, I had to leave the cheese out, but I would definitely recommend that you include it.   The next time I made them, I would also fry them in the pan for a little longer to get more of a golden brown color.  I think I was a tad too impatient.  Enjoy!  And thank you for reading.


2 cups all-purpose flour, plus extra for rolling out the dough
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vegetable oil
4-6 tablespoons cold water
4 tablespoons (1/2 stick) unsalted butter, for frying the pierogi

4 tablespoons (1/2 stick) unsalted butter
1 large onion, sliced thinly

1 medium russet potato, peeled and sliced 3/4-inch thick
1/2 cup reserved caramelized onions, chopped
3/4 cup cheddar cheese, shredded
1 tablespoon unsalted butter
Ground black pepper

1. To make the dough, combine the flour and salt in a food processor.  While it is running, add the whole egg, egg yolk and vegetable oil.  Combine well.

2. Also with the machine running, add the water (only about a tablespoon at a time), until a dough ball is formed.

3. Put the dough ball on a lightly floured counter and knead for about 2 minutes.  Wrap very well in plastic wrap and refrigerate until ready to use (I left mine overnight.  I let it come to room temperature before using it the next day).

4. I also made the stuffing and onions the day before I made the dish.  For the onions, start by melting the butter in a large saute pan over medium heat.  (You can also start step 7 at this time, as illustrated below).

5. Add the onions and salt and cook until the onions are brown and soft.  (About 15-20 minutes).  It will smell delicious.

6. When the onions are done, chop enough so that you have about 1/2 cup for the stuffing.

7. To make the rest of the stuffing, cover the chopped potato with salted water in a saucepan.

8. Boil the water and let simmer until the potato is tender.  (About 10-12 minutes).  Drain the water off in a colander and put the potato back in the pan.

9. With a potato masher, mash the potatoes until smooth.  Add the 1/2 cup of caramelized onions, cheese and butter and stir until well-combined.  Season with salt and pepper.  I refrigerated this stuffing overnight.

10.  When you are ready to make the dish, take the room-temperature dough and divide into two pieces.  Cover one piece with plastic wrap.

11. Roll the other piece out onto a lightly floured surface until it is very thin (about 1/16 an inch.  Although I never actually measure that.  Just make it thin).

12. With a round cutter, cut out 3 in. circles of dough and place onto a floured cookie sheet (or any large floured surface).  The dough was very springy and my circles were definitely not perfect circles.  Just do your best and stretch them out a little with your hands if needed.

13.  Repeat with the other piece of dough.

14.  When you have all your dough circles cut out, place about 1 tsp. of stuffing into the center of each circle.  With wet fingers (dip into a glass of water, you probably don’t want to lick them 😉 ), moisten the outer circle of the dough and fold over to make a half moon shape.  Crimp the edges with a fork to seal.

15.  Keep each filled piergoi most with a wet towel while you are filling the rest.  (If you want to freeze some, do so at this point).

16. Bring a large pot of salted water to boil (like a large saucepan).  Add half of the filled pierogi and cook until al dente, about 5-6 minutes.

17. Remove with a slotted spoon to a colander.  Repeat with the other half of pierogi’s.

18. Melt two tablespoons of butter in a large saucepan.  Add a small batch of the boiled pierogi.  Cook until golden brown on each side (about 1-2 minutes).  Repeat with entire batch.

19. To serve, sprinkle with the rest of the carmelized onions and sour cream (if wanted).

From the Curvy Carrot.  Originally slightly adapted from Cook’s Illustrated: The Best International Recipe.


Someone else was being very helpful during this process…..