pierogies taste good

It has been awhile since I have written anything.  I am not really sure if anyone cares.  Life has just been busy.  We have a new apartment!  Well, the word new is quite relative.  In our case, the apartment is quite old and it needs a whole lot of work before it gets to the point where it is “homey” – i.e. I have been doing the dishes in the bathtub.  It is certainly a challenge, but we are working on it.


Since we have been so busy, there had been no time for cooking until Sunday!  Sundays are good for making good food.  I decided that we needed some pierogies.  Since we now have a somewhat bigger freezer, I made enough for 5 or 6 meals.  They are not exactly traditional, but they taste good!

Pierogi Ingredients

Pierogi Dough (makes approximately 28 medium pierogies)


275 grams flour, plus extra for kneading and the work space
200ml sour cream
1 egg
1/2 tsp salt
1/4 tsp baking powder

  1. Place all the ingredients in your food processor and pulse until a ball of dough forms.  If the dough is too dry, add a bit of water.  If it is too sticky, add flour accordingly.  You can also mix up the dough the old-fashioned way, if that’s what floats your metaphorical boat.
  2. When the dough has formed a ball, place it on a lightly floured surface and knead for a few minutes.
  3. Shape the dough into a ball and divide into 4 pieces then divide each quarter in to 7 pieces.
  4. Using a tortilla press, your hands or a rolling-pin, roll the dough into flat circles with 2 – 3 inch diameter.
  5. Fill each circle with about 1 TBSP of filling, fold in half and pinch to seal.
  6. Repeat this process with the remaining 3 dough quarters.  When the pierogies are done, they can be boiled until they float plus 1 minute, boiled and then fried in butter with fresh onions and parsley, or frozen (at first on a cookie sheet so that they don’t stick).  Yummy yummy in the tummy!

Sauerkraut Filling

Pierogi Close Up

75 grams finely chopped ham
1 small onion finely chopped
1 TBSP butter
1 tsp sugar
1/8 tsp caraway seeds, ground to a fine powder
1/4 tsp garlic powder
1/8 tsp white pepper (or to taste)
1 cup sauerkraut
1 TBSP water

  1. Melt butter over medium heat and add onions and sugar.  Cook until the onions begin to caramelize.
  2. Add the chopped ham and cook for 1 minute.
  3. Add the sauerkraut, spices and water.
  4. Cook until the sauerkraut is heated through and the water evaporates.
  5. Remove from the heat and all to cool completely before starting the fill the pierogies.


Potato, Roasted Garlic and Onion Filling

Roasted Garlic

1 head roasted garlic
1 medium onion, chopped
1 TBSP butter
4 – 5 medium potatoes, diced
1 TBSP salt
Enough water to cover the chopped potatoes
1/4 cup cream cheese
1/4 – 1/2 cup milk
2 TBSP butter
Salt and pepper to taste

  1. Boil potatoes with 1 TBSP of salt.  When they are soft and “mashable”, remove them from the heat and drain.
  2. While the potatoes are boiling, sauté the onion in 1 TBSP of butter and cook until they are slightly browned and then remove them from the heat.
  3. Add the roasted garlic, sautéed onions, cream cheese, milk and butter to the potatoes and mash with a potato masher or a hand mixer.  Season with salt and pepper.
  4. Allow the potatoes to cool before using them to fill the pierogies.


Food for thought:

Food Mashed Potatoes with Sauerkraut

  • Leftover pierogi fillings make a tasty dinner.
  • Peeling the potatoes is optional.  I happen to like potato skins in my mashed potato products.
  • To roast garlic, chop off about .5cm of the top of the stem part of the garlic.  Place the garlic a piece of tinfoil, drizzle it with oil, wrap it tightly in the foil and bake until the bulbs are soft.
  • Don’t overfill the pierogies or they will be impossible to seal.
  • It is a lot of work to make pierogies.  Consider making the fillings a day ahead of time just to make life a little easier.  Also consider making several batches at once and freezing the leftovers for a few tasty dinners in the future.
  • There are many ways to make pierogies look fancier than the ones I made.  Feel free to dress them up.

Piep Piep Piep

Guten Appetit!


9 thoughts on “pierogies taste good

  1. I love everything about this post! Although doing dishes in the tub doesn’t sound like fun. But taking a bath with pierogies does sound like fun! I have noticed you haven’t written anything in a while (either have I, but I just suck and don’t have any excuses). I really want to try these recipes! I could eat pierogies every day of my life. Thanks for sharing!!

  2. I noticed! Missed you. Well, rough as it is, it is these times of work and struggle that will adde motional value to your new place. Good luck with everything. The recipe looks yummy. And, hey, make that rubber ducky earn his keep….😉

    1. They are actually really easy and totally worth the extra effort. I read in one of your posts that you ordered a new blending machine. You could maybe even try to make your dough in that which makes it even easier. Have a good one!

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