Archive for April, 2012

Pierogi Recipe

Monday, April 9th, 2012

This Easter we made pierogi again with good success.  The recipe follows:

  • 2 cups flour
  • 2 large eggs
  • 1/2 teaspoon of salt (maybe more)
  • 1/3 cup lukewarm water

Combine eggs, salt, water then add flour.  Kneed until dough is firm and well mixed.  Cover with bowl or plastic for an hour.

Roll out dough on lightly floured surface.  Our first batch made a circle about 24 inches across.  The thickness matters in the final product.  Think about the thickness of lasagna noodles as a rough guide.


  • 4 or 5 potates
  • with a little salt

drain and add

  • cheese
  • white pepper

mash up potatoes and cheese and pepper.  Have a taste to make sure this is right.  Last year we used cheddar and mozzarella.  This year we used a sharper cheddar and jack.  Both are good.  Choose the cheese for the taste.

As the potatoes cool, cut out the pierogi dough.  I used a 3.5 inch glass this year with good results.

In each pierogi round, place a spot of the potato filling, moisten the edge, fold and seal.  Try not to squeeze out filling, but avoid leaving air inside.

Boil the pierogi for 4-5 minutes and let dry on a cooling rack.

Pierogi can be bagged and stored in the fridge or freezer.  They can be eaten immediately or even cold.  I prefer to fry them in butter before serving.  This can be done immediately after the boil or days later out of the fridge.

Note on ingredients:

My flour is organic hard white wheat which I grind, so it’s whole wheat.