Thread: homemade pierogies???? anyone???

Anyone make homemade pierogies? I really don't know what kind of potatos to use or how to make the dough. Is there anything you can use instead of making your own dough?
I love the Mrs. T's potato and onion ones. I thaw them and cook them in the deepfryer. they are so good being crispy on the outside.

Thanks!!!!!

Well I wish I knew also, I love those too!

I hope someone has some recipes!

I don't know how to make them but my friend does. It is to late to call and ask. She does the potatos and cheese covered with onions and butter. I know she makes her dough. She only does this at Easter and Christmas.

Originally Posted by vicky122

I don't know how to make them but my friend does. It is to late to call and ask. She does the potatos and cheese covered with onions and butter. I know she makes her dough. She only does this at Easter and Christmas.

lets us know as soon as you do!

I didn't know what these were so I googled it and came up with this. one reviewer said only need 5 potatoes, instead of 5 lbs.

Homemade Pittsburgh Pierogies with Sour Cream
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By Kimberly & Albrecht Powell, About.com



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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.

Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
Preparation:
Pierogi Dough
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.
Prepare the Pierogies
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.

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.

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.

Homemade Pierogi Tips:

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.

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.

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.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of 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 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Originally Posted by THEpouty1

Yum! I was just watching a diners, drive-ins and dives where they showed a place in Pittsburgh that served these, and I'm wanting some now lol

Ha, I just saw that episode lol. Being born and raised in Wisc, I have never heard of it until I moved to PA. Never tried them cause they don't look good.

I make them every week for my family...

and the recipe posted is WAY too complicated.

tomorrow I will post the recipe that I use (it was my Bapcha's --grandma's-- recipe).

and ... TRADITIONAL pierogi use one of the following ingredients:

1) Potato (mash potato, no other additives like onion)
2) Potato and Cheese (cottage cheese NEVER EVER USE cheddar or american for traditional Pierogi)
3) Saurkraut
4) Saurkraut and Potato


then there are desert pierogis which are traditionally made with prunes (but we don't make these).

Wanting to add:

Pierogi is primarily served during Lent (after Ash Wednesday and before Good Friday). it is a "mainstay" meal for Wednesdays and Fridays when we are to observe no meat and one meal.

ATprm's recipe is the more traditional one used in Pittsburgh - home of GREAT pierogies! We used to get them every Easter from a small Orthadox church - my favorite was sweet cabbage filling, but the sauerkraut and potato are a close second!