Pierogies are delicious dumplings, typically found in Slavic, Baltic, and Eastern European cuisines. Each nation has their own specific recipe for pierogi dough and traditional fillings. Both Poland and Slovakia consider pierogies to be national dishes. This article outlines a basic recipe for pierogi dough as well as tips for assembling, making, cooking, and storing pierogies. I recommend cooking large batches of pierogies, as the process is relaxing but time-consuming. Pierogies freeze very well for up to three months and they make for a quick, easy, and hearty dinner.
Servings: Dough for approximately 50 pierogies
1/2 cup Greek yogurt
3/4 cup water
4 teaspoons olive oil
1 teaspoon salt
4 cups all-purpose flour
1 egg for sealing the pierogies
To make the dough, in a large bowl, whisk together the egg, Greek yogurt, water, olive oil, and salt. Add the flour a little bit at a time and whisk together using a hand mixer until well-combined. Don’t overwork the dough.
Move the dough to a floured surface and knead gently until the dough comes together. Transfer the dough to a bowl and cover with plastic wrap until ready to use. Allow the dough to rest for at least 30 minutes before using.
To Make the Pierogies:
On a floured surface, roll the dough out until it is approximately 1/8 inch thick. Using a cookie cutter or a glass (approximately 3 inches in diameter), cut as many rounds as you can. The leftover dough can be rolled out again and the process can be repeated. This should make approximately 50 rounds in total. Since this recipe uses a large amount of dough, you may find it easier to roll out half of the dough, then repeat the process.
Add a small amount of your filling of choice to each round (approximately 1 teaspoon). My favorite fillings are pulled beef and extra cheesy spinach and feta (recipes coming soon). Brush half of the edge of the round with beaten egg. Fold the round over and use a fork to seal each pierogi.
How to Cook and Store Pierogies:
If you are cooking the pierogies immediately, bring a pot of salted water to a boil. Boil the pierogies until they float (approximately 5-6 minutes). At this point, you can eat the pierogies (I like them served with a dollop of sour cream or with fried onions). Alternatively, you can pan fry the pierogies in butter and olive oil after boiling. If you decide to fry the pierogies, pat them dry after they have been removed from the water. In a wide pan, heat (generous) equal parts oil and butter over medium-high heat. Add the pierogies to the pan and cook until brown and crispy on each side (approximately 4 minutes per side). Enjoy!
Freezing the Pierogies:
If you do not intend to cook all of the pierogies immediately, freezing them is a great storage alternative. To do this, add the pierogies to a parchment-lined cooking sheet and freeze individually. If they aren’t first frozen individually, they will all stick together. Once solid, the pierogies can be moved to a freezer bag and stored for up to 3 months. Cook in the same way as outlined above. Boil in salted water until the pierogies float (approximately 8 minutes). Fry if desired and top with fried onions or sour cream.