While you are here, also check out our sweet potato dumplings. Jump to:Recipe cardWhat is a pierogi?Why you’ll love this recipe?IngredientsHow to make pierogies?What to eat with perogies?Storing and FreezingMore Holiday RecipesUser Reviews
Recipe card
What is a pierogi?
Pierogi ruskie, Polish Pierogis, pronounced as ‘puh-row-gee’ and spelled as Pierogi, perogie, or perogy, is a popular European style dumpling. Pierogi ruskie is made by filling a flour dough with sweet or savory fillings such as potato, cheese, meat, fruits, sauerkraut, mushroom, etc. These dumplings are first boiled in salted water until they float and then pan-fried or oven-baked until crispy.
Why you’ll love this recipe?
Ingredients
For the outer covering: Instead of making pierogi dough from scratch, I have made a quick cheater pierogi using wonton wrappers. They are easily available, and you can boil and pan-fry them. Feel free to use gyoza wrappers or potstickers, any spring roll, egg roll, or empanada wrappers. For potato and cheese filling: You will need mashed potatoes, farmer’s cheese or cheddar cheese, herbs like parsley, chives, rosemary or cilantro, garlic powder, onion powder, salt and pepper, and some caramelized or sauteed onions for additional flavor. To pan roast: Use butter for a rich and nutty flavor. See the recipe card below for a full list of ingredients and measurements.
How to make pierogies?
Pierogi filling
In a bowl, add mashed potatoes, cheese, cilantro, garlic powder, onion powder, salt, pepper and onions and mix until combined. Keep this aside. Potato and cheese filling for pierogies are ready.
Prepare the pierogis
Place 2 to 3 wrappers on the working surface at a time and brush the edges with egg wash or water. Add 1 to 2 tablespoon filling at the center of the wrapper and fold over to form a semi-circle. Seal the edges with fingers or fork. Make sure they are sealed to avoid any leaking during the cooking process.
How to cook pierogies?
Bring a pot of salted water to boil. Add pierogies, depending on the size of the pot, and cook for 3 to 4 minutes or until they float. Remove the pierogies with a slotted spoon and let them drain. Perogies are ready to serve, but you can pan-roast them for a crispy texture.
Pan roasting pierogis
Heat oil or butter in a skillet and add the pirogies. Pan roast 5 to 6 at a time on medium flame till they become crisp, about 2 minutes on each side.
What to eat with perogies?
Pierogi tastes great on its own. But feel free to serve with a bowl of sour cream, caramelized onions, fresh herbs, marinara sauce, pork rinds, greek yogurt, or cottage cheese. You can also serve it along with kielbasa, corn on the cob, roasted potatoes, sauteed spinach, roasted brussels sprouts, coleslaw, dill cucumber salad, pork chops, etc.
Storing and Freezing
Storing leftovers: After Thanksgiving or Christmas, if there are any leftover pierogies, you can refrigerate them for three days or freeze them. To serve, heat in a skillet or microwave or in the oven until heated through. Uncooked pierogies: Once you have filled and sealed the pierogies, transfer them to a baking tray lined with parchment on a single layer and freeze.Once frozen, transfer them to a zip lock bag and use it for up to two months. You don’t have to thaw them before boiling.
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