-Beat together first 5 ingredients; fold in flour, adding more if needed to form
a soft dough; cover and let stand for 5 minutes in a warm place
-Kneed dough on a lightly floured surface for 10 minutes OR run dough
through the thickest setting of a pasta maker 5 times.
-Divide dough into 4 pieces; cover with a moist towel.
-Roll out each dough section to 1/8" thick; cut out 3 1/2" circles using
a cookie cutter,
cup, or can.
-Beat together egg white and water; set aside.
-Place 1 Tbls. of filling (your choice, see below) in the center of each
circle; fold circle in half over filling; brush with egg wash, and seal
edges by pressing the tines of a fork; place finished pierogies on waxed
paper until all are complete.
-Either freeze pierogies in a single layer, then store frozen pierogies
in a sealable plastic zipper bag OR boil filled pierogis in water for 5
minutes, or until they float. To cook frozen pierogies, boil for 10-12
Fillings: The possibilities are endless, but
these are the 3 my family makes.
- 4 peeled, cubed potatoes - boiled until
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter OR bacon grease
- 1 tsp. seasoned salt
- 3 slices bacon - fried, crumbled, optional
together all ingredients.
- 32 oz. jar sauerkraut - drained, rinsed if
- 1/2 lb. bacon - fried, crumbled, with
grease from cooking
- 1 Tbls. garlic salt
together all ingredients.
- (2) 16 oz. jars pitted prunes - halved
Notes: This is an old Czechoslovakian recipe.
It has recently become available in supermarkets, but this recipe beats them
all. Top cooked pierogies with sautéed
onions in butter.
you for posting your pierogi recipe! I am
visiting in Atlanta (I'm from the Pittsburgh
area) and locals do not know what pierogi's are.
Growing up on them & making my own, I found
this surprising. Since I don't travel with my
recipe collection, I appreciate being able to
find a great recipe on-line. THANK YOU!
can't tell you how happy I was to find this
recipe on the internet. Pierogi's have been a
Christmas Eve tradition in my family since I can
remember. In 1988 I moved away and continued the
tradition down in Atlanta. (originally I was
raised in Chicago and my mother was Croatian).
Everyone here had never heard of pierogi's but
loved them. Last year I was divorced and my ex
took the recipe and has refused to give it back
to me. I was distressed thinking about breaking a
tradition that had been with me for over 40
years. I tried making the recipe from memory and
was missing something as the pierogi's would
separate when boiled. Thanks again. I can't wait
to have them this year.
there! I have FINALLY found the most perfect
recipe for Piroges
I am of French and Irish
descent but the Novak ladies here in ND still
hold the record for talked-about piroges but do
you think they will break with the recipe?? I
could live on these yummy things, and the
heavenly potatoes are just that, and even better
then my Norwegian daughter in law makes.(heheh)
My parents and
Grandparents are Czechoslovakian and when I found your recipe for
pierogi's i was so happy to have a taste of the old country, Thank
you very much!!!!
My Polish friends family,
Domowicz, would make them very much the same, but their favorite
filling was farmer cheese ( fresh, somewhere between ricotta and
cottage) with finely chopped onion, then topped not only with
buttered sauteed onion, but sour cream too!
Pierogies are a Christmas
eve staple in our family as well. My great-grandparents came over
from Czechoslovakia and we carry on the tradition with pride. For a
delicious change, the following day, my grandmother would fry any
leftover "boiled" pierogies in butter and onions till golden
brown...OHHHHH YUMMY!!! It's still a long standing debate in our
family which is best, boiled or fried. I LOVE THEM BOTH!!
My Slovak grandmother
always made prune pierogies. She took pitted prunes and cooked them
down, adding water and sugar as she saw fit. Served with sour
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