I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / Homemade Pierogis

June 16, 2020 By Kaitlin 1 Comment

Homemade Pierogis

During these stay-at-home orders, there have been a few foods that I’ve been craving that I would order frequently from local restaurants. One of my biggest recent cravings was for Messina Social Club‘s pierogis. So, when I accidentally ordered 10 pounds of potatoes (?!), I figured it was the perfect time to try to make my own Homemade Pierogis.

Homemade Pierogis

This recipe is a very basic version, but once you try it out, you can add different stuffings to create different flavor profiles.

Homemade Pierogis

They also freeze really well, so feel free to double the recipe and stock your freezer for future meals!

Ingredients:

Dough:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 4 tablespoons butter, at room temperature

Filling:

  • 1 cup mashed potatoes (I halved the recipe and substituted in sour cream for the Greek yogurt)
  • 1 cup shredded mozzarella cheese

Optional toppings:

  • sauteed shallots
  • butter
  • sour cream

To make the dough, add the flour and salt to a large mixing bowl, stirring to evenly combine. Stir in the egg to the flour mixture.

Follow with the sour cream and softened butter. The mixture will begin to resemble a dough.

When its combined, use your hands to knead and fold the dough within the bowl until it becomes less sticky. Don’t add more flour, just keep working with it for 5 to 10 minutes.

Remove the dough from the bowl and wrap tightly in plastic wrap. Refrigerate for at least an hour, or up to 48 hours.

Make your mashed potatoes (or use store bought). Working with warmed mashed potatoes, stir in the shredded mozzarella until fully combined. Taste and season with salt and pepper if desired.

When you’re ready to fill the pierogis, remove your dough from the fridge and roll out on a large surface to about 1/8″ thickness.

Using a 2″ round cutter, cut out ass many circles of dough as you can. Remove the circles and set aside. Take the scraps, roll it back into a ball, and roll out again to 1/8″ thickness to cut out more dough rounds. Repeat until you have approximately 3 dozen dough rounds.

Using a 1/2 tablespoon measuring spoon, scoop 1/2 tablespoon of the mashed potato mixture on each dough round.

Fold the dough over itself to create a half moon. Pinch the edges to seal. Use the tines of a fork around the edges to fully seal each pierogi. (If you have a dumpling press or something similar, you can also use that to seal the pierogis.) Repeat with the remaining mashed potato mixture and the dough rounds.

If making immediately, heat a large pot of water and bring to a boil. Heavily salt the water and add in 10 pierogis. Cook until the pierogis float, about 3-5 minutes. Repeat, adding 10 pierogis maximum at a time until you’ve cooked as many as you desire. Add the cooked pierogis a few at a time to a saute pan with 1 tablespoon melted butter. Brown on both sides, about 3 minutes on each side.

Serve topped with sauteed shallots, a drizzle of melted butter, and/or a dollop of sour cream.

If freezing, Lay the pierogis flat on a cookie sheet and add to your freezer for approximately 30 minutes. After 30 minutes, add the pierogis to a freezer bag.

Pierogis are such awesome comfort food.

I was really happy with how these turned out, but I can’t pretend they were as good as Messina Social Club’s — theirs are like double the size and melt in your mouth — but these will have to do for now!

Print
Yum
Homemade Pierogis

Prep Time: 2 hours

Cook Time: 20 minutes

Yield: 3 dozen pierogi

Homemade Pierogis

Ingredients

    Dough:
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 4 tablespoons butter, at room temperature
  • Filling:
  • 1 cup mashed potatoes (I halved the recipe and substituted in sour cream for the Greek yogurt)
  • 1 cup shredded mozzarella cheese
  • Optional toppings:
  • sauteed shallots
  • butter
  • sour cream

Instructions

  1. To make the dough, add the flour and salt to a large mixing bowl, stirring to evenly combine. Stir in the egg to the flour mixture.
  2. Follow with the sour cream and softened butter. The mixture will begin to resemble a dough.
  3. When its combined, use your hands to knead and fold the dough within the bowl until it becomes less sticky. Don’t add more flour, just keep working with it for 5 to 10 minutes.
  4. Remove the dough from the bowl and wrap tightly in plastic wrap. Refrigerate for at least an hour, or up to 48 hours.
  5. Make your mashed potatoes (or use store bought). Working with warmed mashed potatoes, stir in the shredded mozzarella until fully combined. Taste and season with salt and pepper if desired.
  6. When you’re ready to fill the pierogis, remove your dough from the fridge and roll out on a large surface to about 1/8″ thickness.
  7. Using a 2″ round cutter, cut out ass many circles of dough as you can. Remove the circles and set aside. Take the scraps, roll it back into a ball, and roll out again to 1/8″ thickness to cut out more dough rounds. Repeat until you have approximately 3 dozen dough rounds.
  8. Using a 1/2 tablespoon measuring spoon, scoop 1/2 tablespoon of the mashed potato mixture on each dough round.
  9. Fold the dough over itself to create a half moon. Pinch the edges to seal. Use the tines of a fork around the edges to fully seal each pierogi. (If you have a dumpling press or something similar, you can also use that to seal the pierogis.) Repeat with the remaining mashed potato mixture and the dough rounds.
  10. If making immediately, heat a large pot of water and bring to a boil. Heavily salt the water and add in 10 pierogis. Cook until the pierogis float, about 3-5 minutes. Repeat, adding 10 pierogis maximum at a time until you’ve cooked as many as you desire. Add the cooked pierogis a few at a time to a saute pan with 1 tablespoon melted butter. Brown on both sides, about 3 minutes on each side.
  11. Serve topped with sauteed shallots, a drizzle of melted butter, and/or a dollop of sour cream.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2020/06/homemade-pierogis.html

Related posts:

Freezer Friendly Spinach and Ricotta Stuffed Shells Freezable Ratatouille Vegetarian Stuffed Zucchini Boats Spritz Cookies

Filed Under: 10 Ingredient Meals, Europe, Freezable, Main Dish, Make Ahead, Meatless, Vegetarian Tagged With: Butter, Cheese, Comfort Food, Dumplings, Eggs, Flour, Freezable, Homemade, I Can Cook That, main dish, Make Ahead, Mashed Potatoes, Meatless, Mozzarella, Pierogi, Pierogis, Recipe, Shallots, Sour Cream, Vegetarian

Comments

  1. Giftcakecard says

    July 8, 2020 at 5:50 pm

    wow i like it its really good thanks for sharing
    Giftcakecard recently posted..How to make a Delicious Cake Without Baking PowderMy Profile

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream
Homemade Irish Cream Ice Cream
Homemade Hot Honey

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version