Pierogi recipes

Basic Pierogi Dough recipe

Makes 12 servings

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 3 eggs
• 8-ounces sour cream

Directions

1. Combine flour, salt, and baking powder in a small bowl.
2. Beat eggs and sour cream in a separate bowl until smooth and well combined; gradually beat in flour mixture until mixed well.
3. Knead dough for about 10 minutes on a floured surface; place dough in a bowl, cover, and let rest for an hour or two.
4. Roll dough out to 1/8-inch thick on a floured surface, then cut circles out about 3-inches round; fill as desired.

Sauerkraut and Potato Pierogi recipe

Makes 12 servings

Ingredients

• 1 1/2 cups sauerkraut, drained and chopped
• 1 cup chopped onion
• 6 tablespoons butter
• Salt and pepper to taste
• 2 cups mashed potatoes
• Pierogi dough (recipe above)
• 1 cup sour cream

Directions

1. Sauté sauerkraut and 1/2 cup onion in 2 tablespoons butter in a skillet until tender; season with salt and pepper then set aside.
2. Sauté remaining onion in 3 tablespoons butter until tender then add potatoes and season with salt and pepper; cook until warmed through.
3. Roll out pierogi dough and make 12 circles; spoon potato mixture onto each circle, then top with sauerkraut mixture; fold dough over to make a half moon and seal with a fork.
4. Bring a pot of water to a boil and cook piergois for 3 to 5 minutes, or until they float to the top.
5. When ready to serve, sauté pierogis in 1 tablespoon of butter and top with sour cream.

Sweet Cream Cheese Pierogi recipe

Makes 12 servings

Ingredients

• 1/2 cup cottage cheese, drained well
• 2/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 6-ounces cream cheese
• Pierogi dough (recipe above)
• 1 tablespoon butter
• Applesauce

Directions

1. Add cottage cheese, sugar, and flour in a blender or food processor and blend until well combined and smooth.
2. Add vanilla and cream cheese and pulse until combined; let mixture chill while prepping dough.
3. Roll out pierogi dough and make 12 circles; spoon cheese mixture onto each circle then fold dough over to make a half moon and seal with a fork.
4. Bring a pot of water to a boil and cook pierogis for 3 to 5 minutes, or until they float to the top.
5. When ready to serve, sauté pierogies in 1 tablespoon of butter and top with applesauce.

More Pierogi & Polish recipes

• Polish Cheese Pierogi recipe
• Polish Chrusciki Cookies
• Polish Sausage and Sauerkraut recipe