From Scratch Pierogies
Soft, tender dough wrapped around savoury cheesy potatoes. Make delicious pierogies at home with simple ingredients.
Ingredients
The dough
- 1 egg
- 2½ Tablespoons buttermilk
- 1 cup milk
- 1 cup water
- 5 cups all-purpose flour plus more for dusting.
Potato filling
- 10 medium potatoes
- 4 oz cream cheese (half a block)
- ¼ cup butter
- salt and pepper to taste
Instructions
Filling
- Wash, peel, and quarter potatoes.
- Add the potatoes to a large pot of cold salted water. Bring to a boil.
- Cook until fork tender, about 20 minutes.
- Drain the potatoes and mash, or use a potato ricer.
- Add the cream cheese and butter. Mash and mix to combine.
- Add salt and pepper and adjust the seasoning to your taste.
- Set aside to cool.
Dough
- In the bowl of a stand mixer, (or a large bowl by hand) add the egg, buttermilk, milk, and water. Mix.
- Stir in the flour and knead for about 5 minutes (it is a soft sticky dough, but should hold together). If doing by hand, tip the dough out onto a floured surface and knead by hand about 8 minutes.
- Cover and let rest 1 hour.
Assembly
- Remove about 1/4 of the dough ball, and place on a floured countertop. Roll the dough out to about 1/8 of an inch thick.
- With a large circle cookie cutter, biscuit cutter, or inverted glass, cut circles. Place the circles on a floured tray.
- Place a scoop of potato mixture into the centre of each dough circle, making sure it does not touch the edges.
- Stretch two sides of the dough up and around the filling. Pinch closed with your finger tips.
- Continue to pinch closed, all the way around the filling, making sure the filling does not escape to the edges, or it will leak while you are boiling.
- Place the sealed pierogi on on a floured tray.
- Continue this process until all the pierogi dough and filling is used up.
Cooking
- Bring a large pot of salted water to a boil.
- Working in batches, transfer 4-6 pierogies into the boiling water. Give them a stir to make sure they do not stick to the bottom.
- Once they float back up to the surface, boil for 3 minutes.
- Remove to a buttered baking sheet.
- In a large frying pan, on medium heat, fry pierogies in butter or oil. Fry for about 2 minutes per side or until golden.
- Remove from heat and serve!