This traditional Homemade Pierogies recipe is easy to make for get togethers or a family meal. They are also a delicious way to use up leftover potatoes, chopped meat, or veggies!
When it comes to picking a dish for the holidays and get togethers I love to try traditional dishes. These pierogies are a great fit for the traditional holiday spread. If you find yourself with unwanted leftovers you can stuff them into pierogies for a new dish. Whenever we have leftover mashed potatoes this is how I use them. I will mix in any veggies or chopped up meat we need to use up to add to the filling. The kids will chow down on these leftover stuffed pierogies for lunch. Make your own batch of fresh Homemade Pierogies today.
Homeade Pierogies Recipe
Filling Ingredients:
- 2 pounds of potatoes
- 1/4 cup milk
- 1/4 cup butter
- pinch of salt
You can fill your pierogies with nearly anything, but traditional potatoes are the most common. If you have leftover potatoes this is the perfect use for them.
Dough Ingredients:
- 3 beaten eggs
- 3 cups flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup butter
Makes 20 large of 40 small fresh homemade pierogies.
Directions:
1. Beat three eggs until smooth and fluffy.
2. Add flour, and salt. Slowly add water until doughy consistency.
3. Let sit for up to an hour while you prepare filling.
4. Peel, chop and boil potatoes.
5. Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.
6. On a well-floured surface roll dough out until about 1/8th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.
7. Fill each crust with potato filling.
8. Pinch to seal.
8. Boil until floating.
9. Sauté in butter over medium heat until golden.
10. Serve hot.
Recipe for Homemade Pierogies
- 2 pounds of potatoes
- ¼ cup milk
- ¼ cup butter
- pinch of salt
- 3 beaten eggs
- 3 cups flour
- ½ cup water
- ½ teaspoon salt
- ½ cup butter
- Beat three eggs until smooth and fluffy.
- Add flour, and salt. Slowly add water until doughy consistency.
- Let sit for up to an hour while you prepare filling.
- Peel, chop and boil potatoes.
- Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.
- On a well-floured surface roll dough out until about ⅛th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.
- Fill each circle with potato filling.
- Pinch to seal.
- Boil until floating.
- Sauté in butter over medium heat until golden.
- Serve hot.
More Potato Recipes:
Fast and Easy Hasselback Potatoes and Potato Recipe Round Up
Jalapeno Popper Potato Salad Recipe
Barbecued Beef Stuffed Potatoes
Kathie Kluska says
To keep them from coming apart when boiling here
Here is a tip.
Before you pinch them together to form a pocket, dip you finger into some warm water and rum it along one edge side and then pinch it together ( it forms a thighter seal of the pocket and then they should not come apart.
This I learned from experience while making these with my Slovak Mother for every Holiday.
Hope this Helps
TheBaby17 says
I have been making these for 52 years and that is the best tip I have learned yet! Thank you, and Happy Thanksgiving!!
Julie says
Can I make these ahead like boil them, put Them in the fridge then fry them a few hours later ?? Thanks!
Alea Milham says
Yes, you can.
Lindsey says
Can the dough sit overnight bf using, if in the refrigerator ?
Diane says
No, freeze them on a tray not touching. After frozen you can put them in a freezer bag to save room. When ready to cook, put the frozen pierogies in boiling water until they float. Do not overcrowd them in the water.
Mark says
If you want to freeze them to use in the future, do you boil them first?