Polish Pierogies

Yield:
10 servings
Level:
Easy
Ingredients
  • For the pierogi dough:
  • 1 pint sour cream
  • 5 cups flour
  • 2 tablespoons melted butter
  • 2 whole eggs
  • 1 egg yolk
  • 2 teaspoons salt
  • 2 teaspoons olive oil
  • For the filling:
  • 1/2 pound ground beef
  • Salt
  • Freshly ground black pepper
  • 1/2 pound soft farmers cheese
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1/2 cup green onions, chopped
  • 1 whole egg
  • To finish:
  • 4 tablespoons butter
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/2 cup sour cream
Directions

For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.


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    you can also use mushrooms for the filling, I tried that in Poland years ago and the taste was outstanding, but the dry farmers cheese with diced onion in my #1 favorite
    if you stick to the cheese or vegetarian filling it can be used for a Lenten dish also
    Not big on the ground beef
    Sorry, but beef is NOT a "typical" pierogi filling.
    Best dough ever! Our family has been making pierogi for years and this dough is perfect. Easy to roll, tender, tasty...perfect! I'm not sure about the filling, we use mashed potaotes or sauerkraut. But this dough is the only way to go! 
    Extremely tasty! I've never had pierogi with a ground beef filling, so was curious about the outcome ... Really quite flavorful! Easy to make, but requires a bit of time. The dough was enough for double the filling, so I'm going to make a more standard potato filling to use it up. For anyone new to making pierogi, if you're not going to enjoy them right away, after boiling them, let them cool and then freeze them. You can then take them out in whole or small batches, thaw and then pan fry in butter for a quick and easy meal or snack.
    haven't tried the recipie yet but I will. my mom used to make pierogi by the dozens. she used pot cheese my favorite fried sauerkraut my second favorite and mashed potatoes my brothers favorite. can't wait to try my kids haven't had pierogies since mom passed 15 yrs ago thanks Emeril for resurrecting a memory 
    It's PIEROGI... Not "Pierogies" THERE IS NO "ES" AT THE END IN THE SPELLING OF THAT WORD. "Pierogi" is already PLURAL. Other than that I have tried the recipe and it's ok. Thanks!
    dough was awesome!! So easy to make and work with! made my own fillings and they were awesome! Thanks Emeril! 
     
    EXCELLENT DOUGH RECIPE, SMOOTH AND EASY TO WORK WITH! I FILLED MINE WITH MASHED POTATOES AND GRUYERE CHEESE AND SAUTEED WITH ONIONS. YUM!
    I really loved the recipe for the pierogie dough. It was so easy to make and work with!!! I tried making pierogies years ago (one time and it was a total failure because the dough was terrible. Thank you Emeril for sharing this recipe. I filled mine with browned sauerkraut, drained cottage cheese, ground black pepper and romano cheese. It was just like my old polish friend used to make. But because the dough recipe was so wonderful I look forward to trying different fillings with it!
    I love this recipe, the dough is so easy to work with and "Bam" my Pierogies are done in a short amount of time. Your awesome!! = CrazyBrazilianCook
    Halved the dough recipe for 2 people- delicious! Filled w/ potato rather than meat- excellent!!
    I made two batches of these today because they were so good! The dough is easy to prepare and is easier to roll out the longer you let it "rest".
     
     As for the filling, I couldn't find soft farmers cheese so I used a suggestion of dry cottage cheese (large curd cottage cheese drained through cheesecloth). This was good but we found it a little bland. I may try ricotta cheese next time for a more consistent cheese throughout. In the second batch we mixed up ground beef and rinsed sauerkraut as my Polish grandfather used to make them. Oh so good but not quite the way he made them. If only he didn't do all his cooking from memory!!
     
     None the less, this recipe was good and makes for wonderful memories!
    Years ago I mde pierogies with a friend. We used Wondra flour which made the dough nice and light. I am now looking for a simple sweet cheese filling. Anyone out there have one?
    havent made pierogies in years. forgot dough mesurments. dough was a-1 filling no meat on xmas eve we ate at sundown and meatless if you were late grandma would not feed you. no drinking tjll end of meal.pierogies we made was mash potateos sour cream cheese,krawt cabbage apracart.i made one for my wife spinage olive cheese. emeril i can kick the fillings a noch or two...would like to share with you.
    Never ever is Beef used in "Polish Pierogies". I am also from Pennsiylvania, which is rich in our Polish heritage. The dough is a little off also, but I will try the dough part.
    Polish pierogies are never made with ground beef. Mashed potatoes, mashed potatoes and cheese, sauerkraut, or prunes are often used.
     
     Can't wait to try the dough, though!
    I used a potato, cheese and onion mix, but the dough was AMAZING!
    I've been making pierogis for about 15 years or so. And I have been searching for a recipe to finally pass my mother's critique. Her recipe is a little of this and a little of than - nothing is measured out ! Bamm! ONE thing I had to do was add 1/4 cup water. I could not get the dough soft enough to knead. My father tried them and called them "Perfect". I made the traditional Polish fillings, sauerkraut, cheese, potatoe. The dough came out beautifully. Make sure that after you put your filling in, dip your finger in water and run along inside of the pierog. This seals it perfectly.
    My grandma make pierogies every Christmas. This recipe shows my polish grandma up! (sorry gram) Everything is good about this one!!!!!!! I froze the left overs and ate them everyday until they were gone.
    The dough is the BEST I've ever had! The meat filling is nice for a change. Will definately make again- my family LOVED them, even with the meat filling! THANS Emeril!! You are AWESOME!
     
     Dawn
     Lake Ariel, PA
    Theses are excellent. However, the filling we prefer is yukon potatoes, butter, light cream/milk, sauteed minced onion and sharp cheddar cheese. Make this a family project since the recipe makes a lot, and they freeze very well (lay a cookie sheet in freezer to freeze individually, then pop in freezer bags). Also, saute them with sliced onions for more flavor.
    I loved this recipe for dough. However, because I don't think meat pierogies are very traditional I made my own variations, which included potato and onion, and mushroom and sauerkraut, both were delicious.
    Only thing I changed was the final step...cooking them with butter and sauteed onions. Over the top! I took them to cooking club and they were gone within minutes.
    excellent dough for these periogies, will definetly make again
    I made these pierogies for my family the other night and everyone loved them! They did take a long time to make (almost two hours), but the end result was definitely worth it. I would remind anyone using this recipe that it is a sour cream dough, and is very very sticky, so you're going to use lots of flour when dealing with it.
     Overall, they were amazing!
    Amazing pierogies, i also like to fry them on the frying pan once they are cooked.
    better without the meat and with ricotta and cottage cheese instead
    This was my first attempt at making something like this homemade. It actually turned into a family event. They taste great with the farmers cheese, ground beef, and green onions. Again, this was a nice family time activity.
    thats what my grandmothers name for them was.Grandma has pasted and i couldn't make the dough until now.She would be impressed.thanks
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