Easy Pierogi Recipe: Grandma’s Foolproof, Comfort Food

Okay, let’s talk pierogi! Seriously, who doesn’t love those little pockets of deliciousness? This *Pierogi Recipe*? It’s all about keeping things simple, because, trust me, I’m all about easy when it comes to cooking. As a self-taught home cook from Seattle, I’m Lisa Raymond, and if I can do it, you can do it. I’ve been whipping up unfussy meals for years now, and this one? It just hits the spot. My main goal is to share my love for quiet kitchen rituals. You know, those times when you’re just puttering around, making something comforting from scratch? This easy and family-friendly recipe will help you do just that, creating memories and yummy food, all at the same time. So get ready to make the best pierogi recipe ever!

Why You’ll Love This Pierogi Recipe

Okay, so why *this* pierogi recipe? Well, let me tell you!

• Easy Peasy: Seriously, even if you’re a total beginner, you can make these.
• Family-Friendly: Everyone loves pierogi, right? It’s a guaranteed win.
• Comfort Food Central: These are like a warm hug in food form. Perfect for a cozy night in.
• Customize It!: Get creative with your fillings! Potatoes and cheese are just the beginning.
• Meal Prep Rockstar: Make a big batch and freeze ’em. Boom! Dinner’s ready for another night.

Basically, this recipe is a keeper. You’ll be making these for years, trust me!

Ingredients for the Pierogi Recipe

Alright, let’s gather our goodies! Here’s what you’ll need for this awesome *Pierogi Recipe*:

• 4 cups all-purpose flour (plus extra for dusting, because, you know, flour explosions happen).
• 1 teaspoon salt (just a pinch elevates everything).
• 1 large egg (the binding superstar!).
• 1 cup warm water (not too hot, not too cold… Goldilocks water!).
• 4 tablespoons butter, melted (because butter makes everything better, obviously).
• 1 large russet potato, peeled and boiled (until fork-tender!).
• 1/2 cup shredded cheddar cheese (or your fave cheese!).
• 1/4 cup caramelized onions (adds a touch of sweetness, my fave!).
• Salt and pepper to taste (don’t be shy!).

Got everything? Great! Let’s get cooking!

How to Make This Pierogi Recipe: Step-by-Step

Okay, here comes the fun part! Let’s actually *make* these amazing pierogi. Don’t worry if it seems like a lot of steps, I’ll walk you through it. And hey, even if they don’t look perfect, they’ll still taste incredible!

1. Make the Dough: First, in a big bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. In a separate bowl, whisk 1 large egg with 1 cup of warm (not hot!) water. Gradually pour the wet stuff into the dry stuff, mixing until a shaggy dough forms. If it’s too sticky, add a little more flour, like a tablespoon at a time.
2. Knead That Dough!: Now, dump the dough onto a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. It should feel nice and bouncy. Don’t skip this step, it’s important for getting the right texture!
3. Rest & Relax (The Dough, That Is): Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes. This gives the gluten a chance to relax, which makes the dough easier to roll out. Trust me, it makes a difference!
4. Make the Filling: While the dough is resting, mash that boiled potato in a large bowl. Add ½ cup of shredded cheddar cheese, ¼ cup of caramelized onions, salt, and pepper to taste. Mix it all together until it’s well combined. Taste it and adjust the seasonings as needed. This is *your* pierogi filling, make it how you like it!
5. Roll and Cut: After the dough has rested, roll it out on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or a glass (about 3-4 inches in diameter) to cut out circles. I use a drinking glass sometimes, whatever works!
6. Fill ‘Em Up!: Place a spoonful of the potato filling in the center of each circle. Don’t overfill them, or they’ll be hard to seal.
7. Seal the Deal: Fold the dough over the filling to form a half-moon shape and crimp the edges to seal. You can use a fork to make a pretty pattern, or just pinch them closed tightly. Make sure they’re sealed well, or the filling will escape during cooking!
8. Boil, Boil, Toil and Trouble (Not Really): Bring a large pot of salted water to a rolling boil. Carefully drop the pierogi into the boiling water, a few at a time. Don’t overcrowd the pot, or they’ll stick together. Cook for 3-5 minutes, or until they float to the surface. Once they float, give them another minute or two to make sure they’re cooked through.
9. Drain & Dry: Remove the pierogi with a slotted spoon and drain them well. You can put them on a baking sheet lined with paper towels to dry.
10. Get ‘Em Golden: Melt the remaining 4 tablespoons of butter in a skillet over medium heat. Add the pierogi to the skillet and cook for 2-3 minutes per side, until they’re golden brown and crispy. This is my favorite part! The browned butter adds so much flavor!
11. Serve & Enjoy!: Serve your hot, delicious pierogi and enjoy! I like to top mine with sour cream, but you can use whatever you like.

See? Not so scary, right? You just made homemade pierogi! Give yourself a pat on the back!

Tips for the Best Pierogi Recipe

Okay, so you’ve made the pierogi, awesome! But wanna make them *amazing*? Here are a few of my top secrets for the best pierogi recipe, like, ever!

• Dough Dreams: Your dough should be smooth and elastic. If it’s sticky, add a little flour. If it’s dry, add a tiny bit more water. You want it to be just right!
• Filling Fantastic: Don’t be afraid to get creative with your filling! But make sure it’s not too wet, or your pierogi will be soggy.
• Sealing Secrets: The biggest tip!! Pinch those edges TIGHT! Wet the edges of the dough with a little water before you fold them over. This helps them stick together!
• Boiling Bliss: Don’t overcrowd the pot when boiling. Cook them in batches. And don’t be afraid to give them a little extra time if they’re not floating yet. You want them cooked through!
• Butter = Better: Seriously. Don’t skimp on the butter when frying. It adds so much flavor and makes them perfectly golden brown.

Follow these tips, and you’ll be a pierogi pro in no time! Trust me!

Variations on This Pierogi Recipe

Okay, so you’ve mastered the basic *Pierogi Recipe*. Now, let’s get a little wild, shall we? My favorite part about these is how easy they are to customize! Don’t be afraid to experiment!

• Sauerkraut Sensation: Fill ’em with sauerkraut and maybe some mushrooms. It’s tangy and delicious!
• Mushroom Mania: Just mushrooms, or a mix of different kinds! Sauté them up with some garlic and onions first.
• Sweet Cheese Surprise: Mix some farmer’s cheese with a little sugar and vanilla. It’s like a mini cheesecake, but in pierogi form!
• Topping Time: Don’t forget the toppings! Sour cream is classic, but bacon bits, fried onions, or even a drizzle of brown butter are all amazing.

The possibilities are endless! Try different fillings, different toppings, and find your favorite combination! Have fun with it!

Make-Ahead and Freezer Tips for Your Pierogi Recipe

Want to make these *Pierogi Recipe* even easier? You got it! Here’s how to prep them ahead and freeze ’em for later. Because who doesn’t love a freezer full of pierogi, ready to go at a moment’s notice?

• Make-Ahead Magic: You can totally make the dough and filling a day ahead. Just store them separately in the fridge. When you’re ready to assemble, you are all set !
• Freezing Frenzy: Lay uncooked pierogi in a single layer on a baking sheet lined with parchment paper. Freeze them until solid (about 2-3 hours). Then, transfer them to a freezer bag or container. They’ll keep for up to 2-3 months!
• Thawing Tactics: No need to thaw! Just drop the frozen pierogi straight into boiling water and cook as directed. You might need to add a minute or two to the cooking time.
• Reheating Rules: Cooked pierogi can be reheated in a skillet with butter (of course!), in the microwave, or even in the oven. Just make sure they’re heated through!

See? Easy peasy! Now you can always have pierogi on hand. You’re welcome!

Frequently Asked Questions About This Pierogi Recipe

Got questions about making this *Pierogi Recipe*? Don’t sweat it! I get asked these all the time, so hopefully, this clears things up!

Can I use a different type of flour for this easy pierogi recipe?

Sure thing! While all-purpose flour works great, you can totally experiment. I’ve used bread flour for a chewier texture, and even some whole wheat flour for a nuttier flavor. BUT, keep in mind that different flours absorb water differently, so you might need to adjust the amount of water you use in the dough. Start with less water and add more as needed until the dough comes together. As long as it’s an easy Pierogi Recipe it should be fine!

Help! How do I prevent the pierogi from sticking together?

Ah, the dreaded sticking pierogi! Here’s the secret: don’t overcrowd the pot when boiling them! Cook them in batches, giving them plenty of room to swim around. Also, make sure the water is at a rolling boil. And, after boiling, toss them gently with a little melted butter to prevent them from sticking together while they’re waiting to be pan-fried. And when assembling – make sure there is enough flour so they don’t stick!

Can I bake OR air fry the pierogi instead of boiling them?

Yep! While boiling is the traditional method, baking or air frying are totally doable for this homemade pierogi method. For baking, preheat your oven to 375°F (190°C), brush the pierogi with melted butter, and bake for about 20-25 minutes, or until golden brown. For air frying, preheat your air fryer to 375°F (190°C), spray the pierogi with cooking spray, and air fry for about 8-10 minutes, flipping halfway through. Keep an eye on them though, they can burn quickly!

What’s the best Pierogi Recipe filling if I don’t like potato?

No problem! The great thing about pierogi is you can make the filling anything! Some awesome alternatives are cheddar and jalapeno if you want a kick or a simple cheese with a little bit of garlic! Just make sure it has flavour!

Estimated Nutritional Information for This Pierogi Recipe

Please remember! The nutrition info below is just an estimate. It can change a lot depending on the exact ingredients and brands you use. So, not 100% precise but it gives you some kind of idea, yeah?

Enjoy Your Homemade Pierogi Recipe

Alright, you did it! You made your own pierogi! Now it’s time to dig in and enjoy the deliciousness. I really hope you try this recipe (you won’t regret it!). And hey, if you do, leave a comment below and let me know how they turned out! Did you swap filling ingredients around? I’m always trying new perogies!

Psst! Don’t forget to learn more about Lisa Raymond and Recipe Guides! And share a photo of your creations on social media! Happy cooking!

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