Modern Traditions Realty Group, RE/MAX Center
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Michelle's Family Pierogi Recipe
Posted By: Cleve Gaddis In: Family RecipesDate: Tue, Mar 21st 2023 4:34 pm
My husband grew up with his grandmother making pierogies every holiday. It was a tradition for them. Everyone got pierogies and their own melted butter bowl for dipping. When his grandmother and mother passed, I learned to make pierogies for him. Unfortunately, there was no written recipe to be passed down, so I had to go thru some trial and error to get it right. I'm 98% of the way to being just like his grandma's pierogies!
Filling Ingredients:
4 medium potatoes (any variety) - peeled and cut into 1" pieces
4 oz farmers cheese or cream cheese
salt to taste
pepper to taste
**you can add in additional fillings such as cooked onion, cheese, sauerkraut, etc
Filling Instructions:
Place potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender (approx 15 mins). Drain potatoes and add to the mixing bowl. Mix together seasonings, potatoes, and cheese until smooth. Fold in any other additional fillings. Store in the refrigerator until cool.
Dough Ingredients:
2 1/2 c all-purpose flour - plus more for kneading
1 tsp kosher salt
1 large egg
3/4c to 1c very hot water
Dough Instructions:
Mix flour and salt in a large bowl. Make a small well in the flour and crack the egg into it. Stir to combine and then gradually add in the hot water, mixing it with your hands until the dough is very sticky and well combined. If it becomes too sticky or wet, add in a tablespoon or so of flour. Cover with saran wrap and chill in the refrigerator for at least 1 hour.
Sprinkle flour on a large surface. Set the dough on the floured surface and flip it over a few times to fully coat the dough with flour. Gently knead the dough, just a few times with your hands, adding a dusting of flour if needed.
Divide the dough into 4 sections and roll out 1 section very thin, about 1/8 of an inch (slightly thinner than a pie crust) Cut into circles and place 1 Tbsp of the potato filling on one side. Fold over the circle and pinch around the dough to seal. Place pierogies on to a separate plate being careful not to stack them as they will stick together.
Cooking Instructions:
Bring a large pot of water to a boil. Drop the pierogies into the water, 1 at a time. Use a spoon/spatula to gently move the pierogies if they stick to the bottom of the pot. The pierogi will float to the top when fully cooked. Carefully remove with a slotted spoon. Drizzle melted butter or olive oil on top of cooked pierogi to keep them from sticking.
**if you are adding sauerkraut or any filling ingredient that may have a lot of liquid, drain and squeeze excess liquid from that ingredient. This will help prevent the pierogi from getting soggy or breaking**
We hope you enjoy these recipes as much as we do! We are honored that we have the opportunity to share a piece of our family with yours.