Monday, 20 May 2013

Homemade Pierogis: Recipe and How-we-do!

We love to make pierogis - by the dozens! We freeze them after the boiling stage and then fry them as wanted. They are delicious fried up with sour cream or with gravy according to Dad. I have wonderful memories of eating a huge amount every time we went to visit our Gramma Joanie. She taught us how to make them and they're a family favourite. We love to make them when family gets together because many hands make light work - and of course its fun to make food together!

Homemade Pierogis
Makes around 40 (?) Seriously we meant to count but we started eating...

1/4lb of parkay
3 cups flour
1 cup warm water
1 egg

Potato mix
10-12 peeled chopped potatoes
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Optional - you can add green onions instead of onion powder, and any kind of cheese you wish. 
Our faves are a medium cheddar or a velveeta cheese!

Lets make it!
Get your potatoes going first so they can cook up while you're making the dough. To shorten how long you're in the kitchen you could always make these ahead of time. Cool and assemble your potatoes/ingredients as though you are making mashed potatoes. Blend them up good so you don't have a lumpy mix. We do this to taste so if you feel you would like more or less of something - go for it! Stephanie made pierogis in Korea and made then with really cool ingredients for the insides!

Onto the dough...
Cut the parkay with the flour and salt with a pastry cutter. Then add your water and egg and stir in bowl until it comes together. Take the ball of dough onto a lightly floured counter or table and knead it for 2-3 minutes until it has nice elasticity. Next, cut into three equal parts and cover two while you roll one out with a rolling pin. Roll it quite thin to 1/8 inch thick and use flour on each side so it doesn't stick. Use a circular cutter and cut out as many pieces as possible. Size is up to you - we've made some MONSTER ones in the past and some strangely small too.

See the potato blob? About two tiny icecream scoop sizes - very technical measurements.  The best way is to approximate and then test it out.  If you can't get it closed with all the potato in it you'll have to cut down on the potato. 
Spoon a blob of potato onto your circles in the center. Fold your edges in to meet in a half circle shape and pinch all your ends shut tightly being sure not to pinch the potato mix into the seam or it will not stay closed.
Pinch pinch pinch - you don't want them bursting open when they boil in the pot!
Get a large pot of water boiling and when you have them all pinched put them into the pot a few at a time.

Boil them for a few minutes till the float and then scoop scoop scoop!

When the float up to the top they are ready to be scooped out and placed on a pan to cool. When cool you can freeze them in tightly sealed containers with parchment paper to separate layers.

Scoop and cool!
To fry: fry them up in a pan with margerine or butter until the potato is warmed through. You can tell by poking them carefully!

Serve with sour cream, gravy, ketchup - whatever you want :)!

Thanks for stopping by and enjoying another post about our pierogi-stuffed Happily Hectic Household!


  1. After all the times making perogi with family, I learned a lot from Michelle today in how you roll the dough, kneading it properly and the secrets to not over rolling it. she made amazing dough today... I am excited to try it again so I can learn how to do it. They were yummy...
    Mom (Donna)

  2. Scott's hankering for perogi reflects his Manitoba heritage I guess?