Ingredients
- 13 cups all-purpose flour
- 1/4 cup salt
- 4 eggs
- 3 tablespoons canola oil
- 4 cups cold water
- 8 ounces sour cream or cream cheese
- Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
- 3 tablespoons butter
- Sauteed onions, for garnish
- Sour cream, for garnish
- Chives, for garnish
Directions
Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.













Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By loralynabc_4780790
san diego, CA
on November 27, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I decided to make these for my neighbors, who are Polish. They said it tasted true to tradition. Obviously this batch is HUGE so I did a 1/4 scale down and it made the perfect amount for a family of 4. I did the mashed potatoe and chedder stuffing, and they said all that was missing was some carmelized onions mixed in. Will defenitly make again.
By brumleysamantha...
Webster, TX
on May 20, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Pierogis are a favorite in my circle of friends, and this recipe is the best I've found. The shell comes out perfect.
By craig_brush_431603
el paso, TX
on February 09, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
not quite as good as mom made but very good
Read all 3 reviews