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Babci's Pierogi
Prep Time
2
hours
hrs
Cook Time
15
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Course:
Main Dish
Cuisine:
Polish
Keyword:
pierogi, pierogies, pirogi, pirogies
Servings:
24
Calories:
110
kcal
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.
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.
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.
Mix cottage cheese into the mashed potatoes. Add mint, salt, and pepper to taste.
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.
Fold the edge of the dough over the filling to make a pocket.
Use a cup or tart press to cut out the pierogi. Pinch the edges closed to secure the filling.
Let the pierogi sit on the counter for about 30 minutes to "dry."
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.
Allow boiled pierogi to cool in a single layer on countertop.
When cool, store in refrigerator or freezer, or continue to cook, below.
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.
Serve immediately.
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