I am one of those people who love starches and carbs. And in moderation they really aren’t that bad – this recipe combines both happy worlds. It had been years since I had homemade pierogies….the store version are okay don’t get me wrong…but not even close to the same thing…. So out of the blue I decided that was what sounded amazing the other night…. and after hunting for a recipe that seemed do able this is the end result and they were worth it. The kids loved them…the hubby didn’t even make one compliant and actually helped me in the kitchen…that is a rare occurrence…We hope you enjoy them as much as we did and this is definitely going into the huge book of recipes that are a keeper!!!!
Pierogi ( Polish Dumplings)
- 3 Eggs
- 1 – 8 (ounce) container sour cream
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 Tablespoon baking powder
- 2 cups cold mashed potatoes
- 3 tablespoons butter
- garlic powder
- 1/2 cup chopped onion
- shredded cheddar cheese
- you may also use a cooked ground meat – we used venison sausage
You will need a pot of boiling salted water.
Step 1 – for the potato filling – melt butter in a skillet add the chopped onion and saute about 5 minutes. Add to the potatoes,add the cheese,garlic powder to taste for your liking and if using meat for filling add that – mix that and set aside. ( I did reheat the mashed potatoes for just a minute to make them easier to blend)
Step 2 – Make the dough. Beat together the eggs and sour cream until smooth. Sift together the flour, salt,and baking powder right into the egg mixture. Stir until dough comes together. Knead on a lightly floured surface until firm and smooth. Divide dough in half roll out one half until about 1/8 inch thickness – cut into 3 inch rounds using a biscuit cutter.
Place a spoonful of filling into the center of each round – this is where my version varied – a traditional pierogie is then folded over and closed with a fork. I did this for the first few and then realized I would be there all night that way…. I filled them a little fuller and placed another round over them and then sealed – the result is a larger pierogie that is not as time-consuming. Then add pierogies to the boiling water and cook for 3 to 5 minutes – they have to float to the top – remove with a slotted spoon. I then added them to a pan with sauteed butter and onions – until they were just golden on each side. I tend to like them crispy….
You can definitely play around with filling options – some ppl prefer them with a sauerkraut filling, etc…. I served them with a side salad and the option of sour cream or ranch dressing to go over them. And out of the batch there were 3 left. This makes a large batch – more than enough for a family of 5 or 6. This is a little time-consuming – but the kids can help – they can cut out the circles, older kids can roll the dough and seal and fill them. We hope that you enjoy them!!!!