Pierogis are soul-warming dumplings made up of tender dough that’s stuffed with a savory filling. The most common versions are filled with cheesy potato purée or crisp, tangy sauerkraut. The best part about making these dumplings from scratch, is that you get to choose your own fillings. Once shaped, the pierogis are lightly boiled and then seared until golden brown on the outside.
Cooking the pierogis requires two essential steps. First, boil the dumplings to cook the dough all the way through. Then, pan-sear them in oil to create a crisp, golden brown outside. This is a great time to add addional flavoring. I like to serve potato and cheese pierogis with caramelized onions or shallots. Sauerkraut pierogis pair nicely with sautéed cabbage. Both are wonderful served with a side of sour cream.
These pierogis freeze well after shaping and before cooking, so don’t be afraid to tackle a double batch. You won’t regret it later when you have a scratch-made dinner that can be prepared in under 20 minutes. When cooking the pierogis from frozen, just add a few minutes to the boiling time to ensure that dough is cooked through before sautéing.
About the Farm
Fair Share Farm – Kearney, MO
On the rolling hills of Kearney, Missouri, Fair Share Farm has been raising animals and growing produce using biological farming practices and solar power since 2003. Their motto is ‘feed to soil, feed the people’. They specialize in crafting a variety of colorful ferments using their vegetables, including sauerkraut, which is a perfect filling for these pierogis. To learn more about their farm, or where to buy their ferments, visit http://fairsharefarm.com.
Homemade Pierogis
Course: Entree, Appetizers, SideDifficulty: Easy4-6
Servings30
minutes10
minutesMakes 24 pierogis
Ingredients
- Pierogi Dough
2 cups (240 g) all-purpose flour
1/2 teaspoon kosher salt
1 large egg
1/2 cup (113 g) sour cream
4 tablespoons (57 g) unsalted butter, room temperature
- Filling
1 1/2 cups (142 g) sauerkraut
or
1 cup (210 g) mashed potatoes, seasoned1/2 cup (113 g) farmers cheese or sharp cheddar, shredded
- Cooking
4 quarts water
1 tablespoon kosher salt
1/4 cup neutral oil, divided
1 medium onion or 2 shallots
Optional: 1/4 of a green cabbage
2 tablespoons unsalted butter
Salt and pepper to taste
Optional: sour cream
Directions
- In a mixing bowl, combine the flour, salt, egg, sour cream and butter. Mix until a smooth dough forms. Transfer to a lightly floured work surface and knead a few times. Wrap the dough and let rest in the fridge for at least 1 hour.
- Once the dough is chilled, unwrap and return to the floured counter. Roll the dough until it’s 1/8 of an inch thick. Using a 3 inch round cookie cutter, cut out circles of the dough. Gather the scraps of dough and knead together, wrap and set aside.
- To fill the pierogis, scoop a heaping tablespoon of filling in the middle of a dough circle. Brush around the dough edge with water and fold into a half circle. Pinch the edges using your fingertips to seal. Repeat until all the circles are filled. Using a fork, crimp along all of the sealed edges. Roll the scrap dough and repeat the process, discard any excess from the second roll.
- Bring a large pot of salted water to a boil. Add half of the pierogis (so that they have room to cook without sticking) to the water and simmer for 3-4 minutes. They will float once they’re fully cooked. Using a slotted spoon remove the pierogis and place on a cloth and pat dry. Repeat with remaining pierogis.
- Heat 2 tablespoon of oil in a skillet. Sauté the onions or shallot and cabbage (if using) until caramelized. Once cooked, set aside and then sauté the pierogis in the remaining oil. Flip the pierogis half way through cooking so that both sides are crisp and golden brown. Add the butter and then add back into the cooked onions and cabbage. Toss together. Season with salt and pepper to taste. Serve while piping hot, with a side of sour cream, if desired.