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Babci's Pierogi

Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Main Dish
Cuisine: Polish
Keyword: pierogi, pierogies, pirogi, pirogies
Servings: 24
Calories: 110kcal
Author: A. JoAnn

Ingredients

Pierogi Dough

  • 2 eggs
  • 2 tbsp. butter, melted
  • ½ c. sour cream
  • 2 ¾ c. flour, all-purpose

Potato Cheese Pierogi Filling

  • 1 lb. cottage cheese
  • 3 white potatoes
  • ¼ c. mint, fresh, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

Make the Dough

  • Melt butter in microwave.
  • Mix sour cream and eggs in a stand mixer. Add in melted butter and continue beating until well-blended.
    photo of mixing dough
  • Measure 1 cup of flour and add to the mixing bowl. Beat until incorporated with the wet ingredients, then add a second cup of flour.
  • Continue adding the remaining flour, stopping when the dough is still wet but can be worked with your hands.
  • Flour your working surface and turn dough out onto surface. Knead until dough becomes stretchy and smooth.
    Photo of kneading dough on a marble surface.
  • Cover the dough with plastic wrap while you make the filling.

Make the Filling

  • Peel and quarter potatoes, and then boil until fork tender, about 25 minutes.
  • Drain the potatoes and then mash with a fork or whip with a hand mixer.
    Photo of mixing drained cottage cheese with the mashed potato.
  • Mix cottage cheese into the mashed potatoes. Add mint, salt, and pepper to taste.
    Photo showing the adding of mint, and salt and pepper to the filling.

Assemble the Pierogi

  • Cut the dough in half and work with half at a time.
  • Roll out dough on a floured surface to about 1/4 inch thick. Dust with additional flour as needed to prevent sticking.
  • Place about 1 to 2 tablespoons of filling on the dough.
    Photo of rolled out dough with filling placed on top
  • Fold the edge of the dough over the filling to make a pocket.
    Photo showing folding dough over the filling.
  • Use a cup or tart press to cut out the pierogi. Pinch the edges closed to secure the filling.
    Photo showing pierogi cut with a tart press.
  • Let the pierogi sit on the counter for about 30 minutes to "dry."
    Photo of cut out pierogi lined up on countertop

Boiling the Pierogi to Finish the Noodle

  • Bring a large pot of water to boil. Add a few pierogi at a time to the pot. Stir gently to avoid sticking.
  • Boil for 30 seconds, or until pierogi float on surface of water. Remove to a colander and drain.
    Photo showing boiled pierogi draining in a colander
  • Allow boiled pierogi to cool in a single layer on countertop.
  • When cool, store in refrigerator or freezer, or continue to cook, below.
    Photo showing freezing pierogi in a single layer

Cooking the Pierogi to Serve

  • Melt butter in a large skillet on stovetop. Add some sliced onions and sauté over low heat until soft.
  • Add pierogis and fry on both sides until browned and filling is heated through.
    Photo showing frying in butter and onions.
  • Serve immediately.

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