The Pioneer Woman Tasty Kitchen
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Pierogi

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Level: Intermediate

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Description

This recipe has a few steps but is well worth it. I actually triple this recipe because they freeze so well once you have boiled them. You can fill it with sweet things too. You can stick a half of a plum in the filling, boil, saute and sprinkle with powdered sugar.

Ingredients

  • FOR THE POTATO FILLING:
  • ½ pounds Bacon, Fried And Cut Into 1/2 Inch Strips
  • 1 whole Onion, Diced
  • 1-½ cup Mashed Potato (mashed With Only Butter)
  • Salt And Pepper, to taste
  • _____
  • FOR THE SAUERKRAUT FILLING:
  • ½ pounds Bacon, Fried And Cut Into 1/2 Inch Strips
  • 1 whole Onion, Diced
  • 1 cup Mushrooms, Chopped
  • ½ jars Sauerkraut (32 Ounce Jar; I Use Frank's Brand With Caraway Seeds, Drained And Rinsed)
  • Pepper To Taste
  • _____
  • FOR THE DOUGH:
  • ¾ cups Mashed Potato (just A Peeled, Boiled, And Mashed Potato)
  • 4 cups Flour
  • ¾ cups Butter, Softened
  • 4 whole Egg Yolks
  • 1 teaspoon Salt
  • ¼ cups Sour Cream Plus Extra For Serving
  • ½ cups Water

Preparation

Note: Make the fillings the day before because it is best to work with at room temperature.

For the potato filling:
Fry the bacon and remove from the pan. Dice the onion and saute it in the bacon grease until translucent. Add the bacon and onion to the mashed potato. Salt and pepper to taste. Let cool.

For the sauerkraut filling:
Fry the bacon and remove from the pan. Saute the onion in the bacon grease until translucent and then add the mushroom until liquid reduces. Add the bacon, onion and mushroom to the drained and rinsed sauerkraut. Add pepper to taste. Saute the sauerkraut mixture for 5-8 minutes. Let cool and drain.

For the Dough:
The base of the dough is mashed potato. DO NOT add any butter or milk to this mashed potato. Add to the mashed potato the flour, softened butter, egg yolks, salt, sour cream and water. Note: As you combine all the ingredients together for the dough, make sure to add the water slowly (you may not use all of it). It should still be slightly tacky.

Roll out half of the dough onto a floured surface about 1/8 inch thick and cut into circles that are about 3 1/2 inches in diameter. I use a glass for this. Place a spoonful of either filling on one half of each piece of dough. Fold over the dough and press the edges together. If the dough won’t seal, put some water on the edge and pinch it together. You must make sure they are sealed tightly or they will come apart when you boil them.

Place the completed/stuffed pierogis into salted boiling water. I use a large pot and add 10 of them at a time making sure you don’t crowd the pot. Cook for about 5 minutes or until they float. Remove from the pot with a slotted spoon.

In a pan melt some butter (or I like to use bacon grease) with a little onion and sauerkraut. Saute. In a seperate pan melt some butter (or bacon grease) and brown the pierogi so that they get nice and crisp. Serve with sour cream.

3 Comments

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The Suzzzz on 11.28.2011

You can freeze pierogis without boiling them first. We lay them flat on cookie sheets after we’ve filled them, put them in the freezer for an hour, then put them in ziploc bags and store in the freezer. You can put them straight into boiling water from the freezer and they cook in about 6 to 8 minutes…taste just as good as fresh.

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Kristi Kirschner on 12.8.2010

Been craving pierogis and don’t live anywhere near authentic polish joints. Thanks for sharing this. My family will be joyous when I make these.

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Allison at Novice Life on 10.26.2010

I never thought to make homemade pierogi’s, so I MUST give this a try!

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