I am so excited about these! Make no mistake, making pierogies by hand is a time consuming adventure. Plan to start mid-afternoon if you are making them for dinner. But, the final product is worth it and the process was fun. If you enjoy making Christmas cookies or other time consuming dough adventures, give these a try.
I encourage you to top these with caramelized onions. I also served them with a side of grilled cabbage to make an amazing Eastern European comfort food meal. This made about 35 pierogies, modified slightly this recipe. For dessert, we had a handful of “dessert pierogies” that I made when I still had some dough left over!
- 1 1/2 lbs potatoes of your choice, peeled and cut into 3/4 inch cubes
- 2 Tbsp olive oil
- 1 small/medium onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp vegetable oil
- 1 cup warm water
- 2 cups all-purpose white flour
- 1 cup whole wheat pastry flour
In a medium sauce pan, add potatoes and cover with water. Bring to a boil and then simmer until potatoes are very fork tender.
In a saute pan, heat the olive oil until hot. Add onions and saute on medium until soft.
Once potatoes are done, drain. Add salt and pepper and mash with a potato masher. Add to the onion pan and stir well, making sure to get all the onions and oil. Scrape back into the sauce pan and stir well. Set aside to cool, putting in the fridge or freezer if you are in a rush.
**Chef’s Note: Next time, I think I’ll throw some spinach or other greens in with the potatoes!
In a large bowl, add oil, water, and 1 cup of the white flour and the whole wheat flour. Stir well. Add remaining cup of flour a bit at a time until ready to switch to your hands, then knead it out on a floured surface. Continue to add remaining flour until no longer tacky and sticky to your hands. Split the dough into two balls. With a floured rolling pin, roll out the first ball of dough until about 1/16 thick – basically as thin as you can roll it without compromising the integrity of the dough. Using the widest glass you have (mine was about 3 1/4′ in diameter), cut out circles. In each circle, place about 1 Tbsp of filling. Fold the dough in half over the filling, stretching slightly and then squeeze together the edges. Place in one layer only on a well floured plate. (Do NOT place on wax paper – I thought that would be a good non-sticky surface but it wasn’t!) Once you cut out all the circles, knead together the scraps and repeat. Then, repeat with the second ball of dough. As you fill a floured plate, put them in the fridge so that they are even less inclined to stick.
I did heaping tablespoons of filling and so I ran out of filling before running out of dough. But, then I made 6 dessert pierogies with the remaining dough! (I microwaved a half apple diced with a generous sprinkling of cinnamon and a bit of sugar. I used that as the filling and kept them separate from the rest so they wouldn’t get mixed in.)
**Chef’s Note: I plan on trying half and half white and whole wheat flour next time.
COOKING THE PIEROGIES
You can cook as you are still filling the pierogies if you are in a rush, but I did them in separate steps. Bring a large pot of water to a boil. Once boiling, add 6 – 9 pierogies at a time (depending on size of your pot) and cook for 6 minutes (this is for high altitude, you could probably do 4 – 5 minutes at lower altitudes). If desired, have a saute pan with a bit of oil hot and ready. Once pierogies are done, use a slotted spoon to transfer to the saute pan. Cook about 3 minutes per side, then transfer to a plate (or warmed oven). Repeat until all pierogies are cooked. If you prefer, you could freeze some of them before cooking – just place the floured plate in a freezer until they are frozen, then transfer to a ziplock bag.
The Dessert Pierogi! 🙂