Homemade Pierogies: Fun For All

Pierogies are a super fun finger food filled with potatoes and cheese. No doubt a taste and play combination your kids will love. I first discovered them not as homemade, but in the frozen food aisle at Trader Joes. After they stopped carrying them we were still having cravings, that’s when I decided to learn how to make pierogies myself.

Homemade pierogies really aren’t that hard to make, but they are a bit time consuming, especially when you consider how many one kid or adult can devour in a manner of minutes. Having said that they are perfect for a fun occasion like a celebration or a picnic, so don’t be afraid either. To serve, homemade pierogies can be dipped in sour cream or just eaten as is.

Recipe:

Homemade Pierogies

makes about 24 3½ inch diameter pierogies

Ingredients
Dough
2 cups all purpose flour
1/2 tsp. salt
1 egg, slightly beaten
1/2 cup sour cream
1/4 cup butter or Earth Balance, softened and cut into small pieces

Filling
2 large (or 3 medium) organic potatoes, peeled and cut into small chunks
2 Tbsp. butter or Earth Balance
½ small onion
3 oz. sharp Cheddar cheese, grated
salt and pepper, to taste

1. To make the Dough: mix flour and salt, then stir in egg. Add sour cream and butter or Earth Balance, and kneed until the dough loses most of its stickiness (about 5-7 minutes). Cover the dough bowl with plastic wrap and refrigerate for 30 minutes.

2. To make the Filling: Boil potatoes covered in water in a saucepan until a knife slides easily through the potatoes. Meanwhile, melt butter or Earth Balance in a frying pan on low heat. Add onions, and cook until onions are soft. When potatoes are done, drain and mash. Then stir in grated Cheddar cheese. When onions are done add to potato mix and stir to mix. Season with salt and pepper.

3. To make pierogies: Split the dough in half and roll out one half on a floured surface to about 1/8 inch thickness. Then cut out 3 ½ inch diameter circles. Lay a heaping tablespoonful of filling on each circle and fold dough over, forming a semi-circle. Close the pierogie by pressing the edges together with the tines of a fork. (Brush one of the inside edges with water before using the fork if the seam is not staying together.) Continue the same process with the second half of dough.

4. Boil the pierogies 5 at a time in a large pot of water. They will float to the top when they are done. Pull out with a slotted spoon, shake dry, and then place on a plate to dry.

These pierogies are wonderful to eat as is after they have dried, but if you prefer a crispier pierogie, feel free to pan fry them with some olive oil until both sides are golden brown.