How to Make Homemade Pierogi

So it was Ukrainian Christmas this past week. And in my family we celebrate it on the Friday or Saturday closest to it. Regan and I have held them almost every year since we got married (minus the first two).

SO in honor of it, I thought I’d teach ya’ll how to make homemade Perogis the way my momma and grandma make them. Something i love love love!! So here we go, a little Pioneer Woman style (only not as good pictures or commentary) 🙂

So make your filling first.
Peel and boil potatoes.
Drain and reserve the potato water, set aside.
Mash the potatoes.
Add cottage cheese, melted butter, salt and pepper and mix well.
This is what it looks like. (all the amounts are at the bottom!)
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To make dough:
Four eggs in a medium bowl
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and beat then like crazy
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add 1 1/2 cup potato water
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Mix to combine (crazy like if you’re feeling it)
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Add 6 cups of flour, salt and baking powder.
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Knead into a dough. Pour 1 cup of flour onto a clean counter. Turn the dough out onto the floured counter and knead. Should be stiff dough, not sticky, if sticky add flour until stiff.
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Allow dough to rest for 10 minutes.
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Roll the dough out to 1/4 inch or a little less.
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Cut out circles with a wide mouth mason jar lid (or I used a cup that is about that size).
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Stretch the dough out with your thumbs a bit, pulling from the middle out.
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Place a heaping teaspoon of filling in the center, being careful not to touch the edges with the filling.
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Moisten the edge of the dough slightly with warm water.
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Stretch the dough over the filling (don’t touch the edge with the filling or the perogi will come apart during boiling)
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and pinch all the way around the edges of the half circle.
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Place on wax paper, parchment paper or a floured cookie sheet.
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Freeze to keep or drop into salted boiling water for 7 minutes.
Drain them well and immediately fry in hot pan with sauteing onions, bacon and butter until golden brown. (the butter and fat keeps them from sticking to each other.)

ENJOY!!!!

Stasiuk Family Perogis
Filling:
2 Tbsp melted margarine or butter
3/4 lb of dry cottage cheese or cheddar cheese
1 1/2 tsp salt
1/2 tsp pepper
5 medium potatoes, boiled and mashed

Dough:
1 1/2 cup potato water
4 well beaten eggs
6-8 cups flour
1 tsp salt
1 tsp baking powder

Toppings:
1 Large onion chopped finely
3 Tbsp butter
1/2 lb chopped bacon
Sour Cream

  • January 11, 2010 - 7:15 am

    The Full Nelson - yum! how I love perogies…my family has made them every Christmas Eve for aslong as I can remember.

  • January 11, 2010 - 8:21 am

    Marie - You are such a fantastic cook. I keep thinking how lucky your family is each evening around 5:30.

  • January 11, 2010 - 8:40 am

    Skye and Aaron - Aaron has been asking for homemade perogies since we were married, and i’ve never tried them. Thanks for the inspiration. I don’t have an excuse not to now! 🙂

  • January 11, 2010 - 1:41 pm

    Crystal - Great tutorial, Rhonda!! They are just about like the ones we make but our dough is a bit different. I love eating them!!! Happy Ukrainian Christmas to you!!

  • January 11, 2010 - 3:20 pm

    Let the party begin... - Our three oldest girls grew up with me making them perogies…the three youngest gets the store-bought version. Love it either way!

  • January 11, 2010 - 3:29 pm

    Tanya and Colin - Yummy!

  • January 12, 2010 - 5:40 am

    Melissa - Yummy, i’m totally making them this week. Brett loves pergoies and we can’t find them down here.

  • January 13, 2010 - 8:39 pm

    Abby - Thanks so much for this!!! Shaun loves perogies, but hasn’t been able to eat them since he was diagnosed with celiac disease. With this I can try to make them for him using gluten-free flour!!!

  • January 14, 2010 - 4:52 pm

    Christy and Brett Bevans - I have made perogies a few times. One time I was having people for dinner and made a huge batch and decided “Oh I’ll just put them in this bowl as I make them before I cook them” Big mistake. It all melded together into one bowl-sized perogy. I had to scramble to find something else for dinner.

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