Pierogi
I've never had the pleasure to have pierogi before. They are soft and tender dumpling-like envelopes filled with your choice of savory or sweet, pan-fried in butter to perfection. Here I've given you a few different fillings to think about, get creative and have fun making these. *This recipe is for a small batch*
Servings: 2 yield(s)
Prep Time: 60 mins
Cook Time: 20 mins
Total Time: 80 mins
Ingredients
    Pierogi Dough
  • 1 cup flour
  • 1 egg
  • 1/4 stick salt
  • 1-3 tsp sour cream
    • Potato Filling
  • 1 medium potato, 1-inch dice
  • 3 tbsp ricotta cheese (You can use your favorite cheese if desired)
  • 1/4 cup onion, diced
    • Sauerkraut Filling
  • 1/2 cup sauerkraut
  • 1/4 cup onion, diced
  • 1/2 tsp caraway seeds
  • 1/4 tsp pepper
    • Meat Filling
  • 1/2 lb ground beef
  • 1 egg
  • 1/4 cup onion, diced
  • 1 tbsp bread crumbs (you can also substitute with cracker crumbs)
    • Fruit Filling
  • 12 oz tart cherries, frozen or fresh (you may use your favorite fruits such as apples, stone fruit, pears, or berries. )
  • 2-3 tbsp sugar (Adjust to your taste. You can use honey or other sweetener if you desire.)
Instructions
    Pierogi Dough and Filling
  1. In a mixing bowl, combine flour, egg, and salt. Add in sour cream a teaspoon at a time while kneading the dough until the dough is well combined and holds together. Let the dough rest for 20-40 minutes, covered.
  2. Cut dough in half to work with smaller portion at a time. Set one portion aside and keep covered. On a lightly floured board, roll out dough until thin and almost translucent, about 1/8 of an inch.
  3. Using a biscuit cutter or a wide mouth mason jar, cut circles from rolled out dough. Add 1 to 2 teaspoons of your desired filling to the center of the circle. Fold the circle in half, covering the filling and pinch the seams together tightly. *If you feel like you've pinched the seems tightly, pinch again!
  4. In a large pot of boiling water, add a few of the sealed pierogi to the pot. Make sure not to crowd the pierogi and stir lightly to prevent sticking.
  5. Once the pierogi have floated to the top, pull them out of the water with a slotted spoon.
  6. In a saute pan, add 1 to 2 tablespoons of butter and melt. Add the pierogi and pan fry until lightly golden. *At this point, whether you've chosen sweet or savory, you can add in an additional herbs or spices to the pierogi while pan frying. Ex- savory herbs such as sage, rosemary, thyme or sweet spices such as cinnamon or nutmeg.
    7. Potato Filling
  7. In a pot of salted cold water, add diced potatoes and bring to a boil. Boil until the potatoes are fork tender. Drain the water and mash the potatoes with a fork or potato masher until coarsely mashed.
  8. Sauté diced onion on medium heat until tender and translucent. Reserve 2 tablespoons of sauteed onion and set aside.
  9. Combine mashed potato, onion, cheese, and salt and pepper to taste. Combine completely and allow to cool before stuffing.
  10. Serve with sour cream and garnish with onions.
    11. Sauerkraut Filling
  11. Sauté onion on medium heat until tender. Add strained sauerkraut and bring to a simmer. Add caraway seeds, and season with salt and pepper to taste. Allow to cool before stuffing.
    12. Meat Filling
  12. Sauté onions over medium heat until tender. Completely brown the ground beef. Season with salt and pepper to taste. Allow the meat to cool.
  13. After the meat has cooled, add egg and bread crumbs. Combine the mixture thoroughly.
  14. After pan frying in butter until golden and crisp, top with sautéed onions and serve with sour cream.
    15. Fruit Filling
  15. In a pot, add frozen cherries and sugar. Adjust sweetness to taste. Bring to a simmer and reduce the juices until it is thick and syrup-like. Allow the fruit to cool.
  16. Pan fry filled pierogi in butter and serve with whipped cream and/or your favorite ice cream.