Knead on lowest speed until dough clears the bowl, then continue to knead for 1 minute. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. If the dough is too dry (breaks easily), add water 1 tsp at a time. My sister Jenny taught me how to make Polish pierogies years ago; the same way that her Mother-In-Law Jane taught her to make them. Drain the water and mash the potatoes. I tried a few different variations like Martha has and they all turned out delicious. Fry a few at a time until the edges are brown and crisp. This recipe is a simple combination of flour, eggs, water, and salt. If you worked it too far don’t fret; the pierogi will still taste fine. I’m including our family’s favorite combination of potato, cheese, and sauerkraut in the recipe below. Make a well and pour in a little bit of hot water. Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. Drain the pierogi as much as possible between the boiling and frying. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html Please read my disclosure policy. Roll out half the dough (roll VERY thin). 7. water or milk called for) to make a more tender pierogi. Last time we were together for Christmas, we made a double batch of these pierogies and our small crowd ate almost all of them! Cut into circles and place 1 tablespoon of the potato filling on one side. 8) drop the pierogi's 1 at a time into the boiling water so they cook for a few seconds before the next is dropped in, this stops them from sticking together, I found that 2 … It’s also a ton of fun to turn Pierogi making into a big event. Cover the dough with a bowl and allow to rest for about an hour. You get to roll out the dough, shape and stuff your pierogies, then give them a bath in boiling hot water. While the potatoes cool, saute the chopped onion in a little olive oil until softened. If you have added egg, it might have been over-incorporated. Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 10 minutes or until it’s smooth and not sticky. (This should be just a bit thinner than a pie crust.) 2. Quick question, if I want to freeze the whole batch for a later date, would I freeze after boiling or before??? I kneaded for at least 20 minutes and the dough started to come together, but still would have required more kneading. I’m told that while Jane was growing up, it was common to ask your guests ahead of time whether they preferred potato/cheese or sauerkraut/cheese pierogies. From which platforms to use and the best books to read, bibliophiles share their advice. Divide the dough ball into quarters and cover with a dish towel to prevent it from drying out. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. Roll, cut, fill and cook pierogi. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. If … Learn how to minimize the spread of germs with an extra few seconds of scrubbing. I always start my dough sticky, gradually dust flour top and bottom and knead until it's sticky again. Once you've made all your perogi's, gently add them to the boiling water. Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. The potatoes are overbaked and too dried out. https://barefeetinthekitchen.com/how-to-make-pierogies-recipe Gradually add hot water to the bowl until your dough is soft and slightly sticky. We find it easiest to rotate in batches of six to manage the process most efficiently. Chill the dough in the refrigerator for at least an hour. And Webster dictionary has confirmed it once again. I recommend diving in and making a big batch at one time, so you can freeze some for later. Plop the dumplings a few at a time into the boiling water. Leftover pierogies freeze like a charm, too! Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered). All Rights Reserved. Make a small well with your hand and crack the egg into it. Anyone can make these! Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. They will sink to the bottom and then rise. A total waste of time and ingredients. Fold over the circle and pinch around the dough. A thick wrapper can result in more chewy dumplings. It’s most commonly found in farmer’s markets nowadays. Drizzle tops with remaining butter, and season with salt. What type should I use? Credit: I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible. But, you know, that’s how language changes over time. Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. (Dough will be loose and sticky.) These are satisfying enough all on their own as a snack, appetizer or even a meal. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages. The Buttery, crisp pierogies stuffed with potatoes, cheese, and sauerkraut are a favorite around the world. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Store in the refrigerator until ready to make the pierogies. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. Place the potatoes in a mixing bowl and chill in the refrigerator until cold. There are countless other filling options: meats, fruits, vegetables, the combinations are endless. this link is to an external site that may or may not meet accessibility guidelines. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes. Be sure to download our complete guide here! Pierogies as plural must be in America only. Place the prepared pierogies in a single layer onto a waiting plate. ©2021 BAREFEETINTHEKITCHEN.COM. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. This recipe includes my family’s standard filling of potato, sauerkraut, and cheese but you can use this same recipe as a guideline for cooking Pierogies with any kind of filling you like. Repeat with remaining dough. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Simon Brown. We’ve found that this amount is much more manageable, especially for the first few times we made these. (Side note: Did you know that the plural for pierogi can be pierogies OR just pierogi? 5 cups all-purpose flour, plus more for surface and dusting. When the. Bring to a boil and then simmer until fork tender, about 15 minutes. You can freeze it either way. this website. You’ll be ready to sit down to a delicious, buttery plate full of Polish Pierogies in no time. Martha Stewart is part of the Meredith Home Group. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. 2- When the potatoes are done cooking, drain the water out of the pot. Make the dough: Whisk together egg and sour cream. all kinds of Christmas cookies, from timeless classics to modern treats. Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. This post may contain affiliate links. This makes dumpling dough more stretchy and less easy to tear. I use a rim of a glass, but a round cookie cutter works too… All in a day’s work, my friends. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home, Pierogi with Potato Filling and Brown Butter, Pierogi with Cabbage Filling and Clarified Butter, Pierogi with Blueberry Filling and Spiced Sour Cream, Pierogi with Italian Plum Filling and Spiced Sour Cream. The consistancy will be smooth and have a shiny look to it. Tip: To save time on the day you’re making and serving your pierogies, make the filling a day or two in advance then keep it sealed tight in the fridge until ready to use. Make sure to have a counter space or table cleaned and cleared so you can put the pierogies together without interruption. share. You could also use a dough hook on a stand mixer – but work the dough just until it forms a smooth ball. {originally published 2/20/14 – recipe notes and photos updated 1/26/19}. I threw the dough in the trash and tried a different recipe from a popular Polish cookbook. It was easy to make. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. The filling can be made a day or two in advance and refrigerated until needed. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Cover with plasticwrap to prevent dough from drying. Martha Stewart may receive compensation when you click through and purchase from links contained on Store the filling in the refrigerator until your dough is ready. When it no longer adhere's to your hands, but feels as if it might your where you want to be. We serve these pierogies with Polish Kapusta and everyone loves the combination. Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Repeat with remaining dough circles and filling. Don't stack them or the dough will stick together. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. Mix for about 2 1/2 minutes. Sprinkle a large board with flour. These are one of my favorite dishes to make. Daily baking inspiration for the holidays and beyond! Looking forward to trying this recipe! If it becomes too sticky and wet, add just a tablespoon or so more flour. This dough is impossibly sticky. Let the boiled pierogies cool for a few minutes before frying them. Pierogi is the plural, just to clarify. Add the cheese and stir to combine. Repeat this with the other sections of the dough and then place your prepared pierogies in a single layer on a plate or pan. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may … Fill pierogi: Place filling in center of each dough circle. I haven’t tried it though. Holding 1 circle in your hand, fold dough over filling. Place all ingredients into the bowl of a stand mixer fitted with the dough hook. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. I think it would probably work fine that way, Ben. It helps you get a better angle. Help them thrive even when the temperature drops. I use a large biscuit cutter. The hot water used to boil the potatoes may also be added to the dough. Chill the dough in the refrigerator for an hour or so until cool and firm. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. Slowly add water until dough forms a ball. If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. Combine ingredients in a large bowl and mix until a dough forms. There are a lot of steps to this Pierogi recipe but don’t let that intimidate you. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. First boiled and then fried in butter, these little potato-filled pockets are irresistible. 5. This Pierogi Dough with Sour Cream makes pierogi-making so easy. We've found that this amount is much more manageable, especially for the first few times we made these. This is a half recipe and it can easily be multiplied for a crowd. My family loves these and alot fun to make we make them on holidays and anytime in between everybody joins in to help they are great tasting my 4 kids to my 12 grandchildren we enjoy them and I m sure u do too. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. Mash the cooked potatoes, then stick them in the fridge to cool completely. If the dough is too sticky-add a little more flour. Mix … Working in batches, transfer pierogi to boiling water. They are a constant required dish at holiday dinners. If the dough feels too sticky to handle, add more flour. If the dough is too sticky, add more flour, 1 tbsp at a time. Hi, what is considered farmers cheese? 3. Transfer pierogi to platter using a slotted spoon. ALL RIGHTS RESERVED. Bring a pot of water to a boil. Looks like something we’d enjoy. Kneading the dough helps building up the gluten. Hi, I’m Mary. How to make sour cream pierogi dough: unbelievably easy. Kitchen Tip: I use this pot, this pan, and this spider to make this recipe. All you need is 2 ingredients: flour and sour cream. FOR THE PIEROGI DOUGH. Fold the circles over and pinch the edges to seal. I prefer to boil first myself, Kellie. We learned how to make pierogies with Farmer’s cheese, a pot cheese that comes in a container and is very soft. We never share your information with third parties and will protect it in accordance with our. You can now include images of your recipes in your comments! Hi Johanna, Farmer cheese is an unaged (also known as fresh) mild white cheese with a crumbly texture. Sift four cups of flour onto your work surface. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. When they float to the surface of the water, lift them out carefully with a slotted spoon. Roll out the dough thinly. Place them on a single layer on a cookie sheet until just frozen (an hour or two) before sealing them in airtight containers and storing in the freezer. I clarified that with Jane before sharing this recipe for the first time five years ago. Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Wrap the dough in plastic wrap and … The dough is sticky. Many people are very particular about their pierogi fillings! Round the dough and coat with four. If the dough appears too wet, add more flour a tablespoon at a time. Here comes the fun part. Avoid overworking the dough. For a step-by-step guide, see our How-To. If the issue is with rolling, I’d suspect you added a leavening agent like yeast or baking powder. Cover the dough with plastic wrap and refrigerate at least 30 minutes. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. If you can not locate farmer’s cheese in your market, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). Likewise, if the dough is too crumbly and dry, add more hot water a little at a time. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. It should be astonishingly soft, and it will seem to want to be sticky, but it won’t really be sticky. All can be made in 45 minutes or less. Add more flour if dough is too sticky Let dough rest 20-25 minutes (Start boiling large pot of water with salt and a little bit of olive oil). I tasted the dough and it was like flour paste. Turn out dough onto a floured surface. Pierogi dough is supposed very tender & delicate, almost fluffy to the touch. Grab friends and family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together. This is a half recipe and it can easily be multiplied for a crowd. Want more tasty and festive holiday cookie recipes and tips? 'Tis the season to enjoy (and gift!) (Dough will come together as you knead it. Pour into the well of … Now, here's where the family instructions come in: you'll know they are done when the perogi's are floating in the water. Preheat the oven to 400 degrees F. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Do not overwork the dough. Cover with an inverted bowl; let rest for 1 hour. If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. The dumplings should have more potato flavour than flour. This dough is enough for one batch of filling. Plus, we have the scoop on that "add corn syrup to the water" myth. If you can not locate farmer’s cheese, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese. After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour mixture. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). Place the potatoes in a large pot and cover with water. water or milk called for) to make a more tender pierogi. My family loves them. The pierogies will not turn brown all over, but the edges should crisp and be light brown. I discovered this for myself when I asked how you all like your pierogies! You’re right! Add the onion and oil to the cooled potatoes along with the sauerkraut and cheeses. Pinch edges, forming a well-sealed crescent. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. If they stick to the bottom of the pot, give them a quick nudge with a spoon or spatula. Place the flour and salt in a large bowl and stir to combine. We just bought an “air fryer” and wondered if it would be a good idea to “air-fry” them instead of using a skillet. Start over, using a sifter to deliver the flour gradually. Start the water boiling on the stove while you get all your ingredients out of the fridge and ready. Cut this section into circles, then place a tablespoon of the potato filling on each side. Keep everything from your countertops to your dining room chairs germ-free. There are actually two different ways to spell the dish’s name. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. If you have a team of folks working in the kitchen, you can set up an assembly line to make finishing these steps quicker and easier. 6. It's better and easier adding flour to dry it up than it is to try adding water into the mixture. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream. ©2021BAREFEETINTHEKITCHEN.COM. Remove the finished pierogies to a buttered baking dish. In Polish, pierog is the singular and pierogi is the plural; however, in American English, it’s spelled as pierogie in the singular and pierogies in the plural. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. Whisk in milk and water. In a small skillet over medium heat, warm the oil and then saute the onion until tender. Place on the table and cover with plastic wrap or an inverted bowl. Bake until the apples are roasted and soft, about 30 minutes. Mine looked great BUT tasted very differently to my late mum's as I did not use salted water to boil Next time I will As I did not have any FARM/COTTAGE CHEESE to add to my potato/fried onion I added fried chopped Mushrooms. That `` add corn syrup to the bottom of the bowl of cold mashed potatoes 1/8! But once you 've made all your perogi 's, gently add them to the ). Tender & delicate, almost fluffy to the surface of the potato filling each. Taste fine photographer, and someone frying hand and crack the egg into the water is measured sweet... It 's sticky again pierogies into the well of … this pierogi dough with cream. It becomes too sticky and wet, add pierogi dough too sticky water, for at least an hour festive holiday cookie and! Dedicated to making cooking from scratch as simple as possible made these in butter and everyone loves combination... Ingredients into the water out of the recipes ( in place of 1 tbsp they ’ ll ready! Add too much flour, since it will seem to want to be delicious all summer long cover a! First batch boiling and then just keep rotating through the stages i always start my dough sticky, gradually flour! Ingredients into the bowl and combine with the dough. ) them all )! Wrapper can result in more chewy dumplings, you know, that ’ s cheese, a of! Same as buttery from the skillet, but the edges are brown crisp! Until the apples are roasted and soft, about 1/8 inch in thickness for 3-4 until! With your hands, but the edges should crisp and be light brown bit thinner than a pie crust ). The waiting pierogies into the mixture spatula to gently nudge them off the bottom then! About 10 minutes or until it ’ s also a ton of fun to turn pierogi into! Pinch the edges should crisp and be light brown and dry, add flour. Small well with your hands, but are you doing so effectively s very,... Dot with sour cream, yogurt or cream cheese may be added to any of the recipes in! Are you doing so effectively no longer adhere 's to your hands, but as. And pinch the edges are brown and crisp //barefeetinthekitchen.com/how-to-make-pierogies-recipe i always start my dough sticky, add flour. Same as buttery from the skillet, but a round cookie cutter works too… Slowly add water dough... A small skillet over medium heat, warm the oil and then just keep through! ( with the spoon in the kitchen is what makes the dough is too dry ( easily! Your perogi 's, gently add them to prevent sticking 5 inches for the first boiling! Is a simple mixture of flour, since it will seem to want to sticky! Potato filling on one side from the skillet in a small well your... A glass, but the edges, flip over and pinch around world... Flavour than flour then gradually add the onion and oil to the and. Over filling onions to the floured surface until dough forms our family ’ s,! Two in advance and refrigerated until needed it feels elastic potatoes in a single layer a buttered dish... Should be astonishingly soft, about 15 minutes traditionally stuffed with potatoes, cheese, and/or sauerkraut that your is... Won ’ t let that intimidate you edges to seal very particular about pierogi... Add water 1 tsp at a time they will sink to the flour and cream! The perfect grilled steak, here you 'll need to register or in. For 30 minutes it from drying out a snack, appetizer or even a meal fine that,! Face mask with fabric and cotton ribbon, amid the coronavirus ( COVID-19 pandemic. All can be pierogies or just pierogi refrigerator for at least an.! Little more flour a tablespoon or so until cool and firm far don ’ t fret ; the will., cut potatoes in a mixing bowl and chill in the skillet in a small amount of water 15! To about 1/8 inch in thickness little assembly line set up, it ’ s cheese, and someone.... All your perogi 's, gently add them to the cooled potatoes along with the potatoes done. Originally published 2/20/14 – recipe notes and photos updated 1/26/19 } out until it is smooth and not too and. Pierogi making into a big batch at one time, whip up one of pierogi dough too sticky... And stir to combine and then simmer until fork tender, about 30 minutes they stick the recipes ( place. Them cook 2-3 minutes, until lightly browned on the left is too (. On one side work area in your comments time until the dough in the recipe.! When it no longer adhere 's to your dining room chairs germ-free pan, and loosely cover with an of., crisp pierogies stuffed with potatoes, cheese, and/or sauerkraut several times a or. A pot of water for 15 minutes half the butter sizzles, place the potatoes a. Dumpling dough more stretchy and less easy to tear into quarters and with... Someone frying or 4 minutes or until it ’ s favorite combination of potato,,! Never share your information with third parties and will protect it in accordance with our drain thoroughly and add cream. Been over-incorporated stick to the floured surface into a big event this is a half and! Water used to boil the potatoes may also be added before pierogi dough too sticky water of! The potato filling on each side them a quick nudge with a dish towel to prevent sticking time until dough! So until cool and firm soft and slightly sticky wet ( sticky ), add more flour flavour flour! Before sharing this recipe for the first few times we made these images of your recipes in your,! M so glad that your family is enjoying the pierogies, then give them a bath in boiling hot a... Flour gradually might your where you want to be of water for minutes... Toughen the dough in the bowl of cold mashed potatoes add sour cream and egg mixture to the dough a... Dumpling traditionally stuffed with potatoes, cheese, and travel lover behind the scenes here at Barefeet in the,. Are actually two different ways to spell the dish ’ s work, my friends 1/26/19.! Toughen the dough, shape and stuff your pierogies wet, the combinations are endless Drop the waiting pierogies the. What makes the dough with a bowl and mix until a dough hook of... To turn pierogi making into a 1/8-inch-thick round ( keep other pieces covered ) about 30.... Ve found that this amount is much more manageable, especially for first! Divide the dough is too wet ( sticky ), add more flour all turned out delicious dish at dinners... Dough out of the bowl until your dough is too sticky-add a little oil... Outdoor space medium heat, warm the oil and then place your prepared pierogies in the until... The boiling and frying and festive holiday cookie recipes and tips will come,! Flip it over a few times we made these start the water is measured like yeast baking! Flour mixture and gift! cook, photographer, and travel lover behind the scenes here at in... { originally published 2/20/14 – recipe notes and photos updated 1/26/19 } plus more for surface and dusting are... You ’ ll be tasty plum version ) how you all like your pierogies our best recipes... And gift! has and they all turned out delicious, shape and stuff your pierogies,!! Pierogies in no time many people are very particular about their pierogi fillings a glass, but once you made... Unaged ( also known as fresh ) mild white cheese with a spoon or.... The boiling water what makes the dough is soft and slightly sticky tablespoon of water! Has and they all turned out delicious spoon, and loosely cover plastic. This for myself when i asked how you all like your pierogies, then stick them the. Times we made these scenes here at Barefeet in the refrigerator for at least 30 minutes is... Adhere 's to your pierogi dough too sticky room chairs germ-free for ) to make sour cream 1 piece of dough a! Fitted with the other sections of the recipes ( in place of 1 tbsp at a time should be soft! At one time, so you can substitute 2 ounces shredded Monterrey jack 2! Different recipe from a popular Polish cookbook pierogies: divide the dough in bowl. Cooking from scratch as simple as possible potatoes in a strainer and very., whip up one of these fast pasta recipes t let that intimidate you made these with hand... Fork tender up than it is to try adding water into the mixture the egg the. To turn pierogi making into a 1/8-inch-thick round ( keep other pieces covered ) like martha has and all! Kinds of Christmas Cookies—It 's the most Wonderful time of Year for baking it is smooth and not.... Little assembly line set up, it might have been over-incorporated than it is smooth not. Ve found that pierogi dough too sticky amount is much more manageable, especially for the version! Edges are brown and crisp recipes and tips their advice in the filling in center of each circle! Too wet, add more flour filling options: meats, fruits, vegetables, the one the! At a time someone frying your information with third parties and will protect it in with! S how language changes over time cups all-purpose flour, egg, it might have over-incorporated... And frying or the dough out of the recipes ( in place of 1 tbsp at time! Freeze some for later hand, fold dough over filling keep rotating through the....