Perogies Recipe

Looking for an easy Perogies recipe? Learn how to make Perogies using healthy ingredients.


Submitted by scriptedreality

Makes 6 servings



Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game. Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers. http://pittsburgh.about.com/od/recipes/r/pierogies.htm

Recipe Ingredients for Perogies


Dough:
2 cups flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter

Filling:
2 large potatoes
1 large onion
1 tbsp olive oil
8 oz cheddar cheese
1 salt
1 pepper

Recipe Directions for Perogies

  1. Pierogi Dough

  2. To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

  3. Prepare the Pierogies

  4. Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

  5. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

  6. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

  7. Homemade Pierogi Tips:

  8. 1.If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

  9. 2.If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

  10. 3.You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

  11. Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Categories

Main Dish

Nutrition Facts
Serving Size 267.3g
Amount Per Serving
Calories
540
Calories from Fat
251
% Daily Value*
Total Fat
27.9g
43%
Saturated Fat
16.0g
80%
Trans Fat
0.0g
Cholesterol
104mg
35%
Sodium
541mg
23%
Potassium
660mg
19%
Total Carbohydrates
54.8g
18%
Dietary Fiber
4.5g
18%
Sugars
2.9g
Protein
17.8g
Vitamin A 16% Vitamin C 44%
Calcium 32% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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