Pierogie Recipe, please, for a pierogie newbie!

[blue neen]

I'd like to make pierogies for Christmas this year (my husband's family loves them).

I don't have a recipe, though, and I'm also concerned that they might be difficult to make.

Any suggestions?

Thanks! :)

[TommyO]

1. I'll post my mother's recipe...

once I get it from her in the morning. They're actually not that difficult to make, I spent last Saturday making 24 dozen of the suckers with my mom! We cheat by using a pasta roller and ravioli molds, but have also done the traditional roll-it-out, cut into circles, fold-and-crimp method.

I'll also post my brother's farmer cheese pierogi recipe, I haven't tried them yet, but everybody who has, loves them.

[The empressof all]

2. I'm waiting.....

You have no idea how much I miss good pierogies. I can only get them frozen here. Do you have a recipe for the saurkraut ones too. I'd be happy with just the cheese but OMG saurkraut pirogies are just killer.

[blue neen]

3. Thanks!

That would be great! :hi:

[bleedingheart]

4. I will get my recipe book out and post it later..

the dough is gummy...and a bit hard to work with, but you will have great arm muscles afterwards...

I just made these this spring and froze a few batches...(which is a good idea since it is a lot of work)

[Lugnut]

5. I have a good dough recipe

It's a sour cream dough and is much easier to use than the egg/flour one. I'll look it up in the morning and post it.

[Lugnut]

6. Sour cream dough

This makes a nice dough for either pieroghi or ravioli. It's much easier to work with than the typical egg/flour dough.


3 eggs
1 C sour cream
1/2 tsp baking powder
1/2 tsp salt
4 C flour

Beat eggs well. Add sour cream and mix. Add rest of ingredients. Work the dough until it's smooth and pliable. Roll out and cut.

[The empressof all]

7. We got the dough now where's the filling

I know the basic potato filling but I'd love to have a tried and true cheese filling and the saurkraut filling. I'm assuming the saurkraut is just a basic Kapusta (kraut and onions cooked until soft). I'd love to get the cheese one. I know it has farmers cheese in it. I have never seen Farmers cheese here in PNW so a substitute idea would be helpful too. (Would drained and pressed large curd cottage cheese work?) What is it mixed with? I remember it being ever so slighly sweet. Do you put an egg in it?


I'm psyching myself up to try making these after Christmas.

[Lugnut]

8. Fillings

My mother never made the prune, kraut or farmer's cheese fillings because she didn't care for them. She eliminated the dishes she didn't like from her mother's menus. She did make the potato and cheese and fried cabbage fillings.

The odd thing was she baked the cabbage ones for some reason. They were fantastic once you poured browned butter and onions over them. Fried cabbage all by itself is delicious. Put that into a baked pieroghi and it just makes it better.

[alfredo]

9. Brown butter and onions over the saurkraut pierogis

is the only way to go.