We're HOOKED On This Homemade Pierogi Recipe
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- Опубліковано 18 січ 2024
- This tasty homemade pierogi recipe has a savory potato filling that is boiled and pan-seared in butter until lightly browned. These are some of my daughter’s all-time favorite things to eat.
Ingredients for this recipe at :
For the Dough:
• 5 cups all-purpose flour
• 1 ¾ cup hot water
• 1 teaspoon coarse salt
• ¼ cup cooking oil
• 1 large whisked egg
For the Filling:
• 1 peeled small-diced yellow onion
• 1 stick + 6 tablespoons unsalted butter
• 3 pounds peeled russet potatoes, about 5 large potatoes
• 1 cup farmer’s cheese
• coarse salt and ground white pepper to taste
Serves: About 50
Prep time: 75 minutes
Cook time: 15 minutes
Procedures:
1. Sift the flour onto a clean surface and then form a well using your hand.
2. Add in the hot water, salt, and oil, and use a fork to bring the flour into the wet ingredients.
3. Once the mixture becomes like a thick paste, transfer to using a bench knife or your hands start to knead the dough just until the flour is hydrated.
4. Add the whisked egg and then knead the dough for 5 to 6 minutes until it becomes smooth.
5. Cover the dough and let it rest for 30 to 60 minutes.
6. While the dough is resting, add 2 tablespoons of butter to a medium-sized frying pan over medium heat and sauté the onions for 4 to 5 minutes or until they begin to turn brown.
7. Turn the heat down to low-medium and cook for 10 to 12 minutes or until darker brown, tender, and translucent. Set them to the side.
8. Next, add the peeled potatoes to a pot of boiling salted water and cook for 6 to 8 minutes or until tender. Do not overcook.
9. Drain and mash the potatoes using a hand masher or a food mill.
10. Fold in the butter, cheese, ½ of the caramelized onions, salt, and ground white pepper until combined. Set them aside.
11. Dust a clean surface with flour and cut the resting dough into two equal parts.
12. Roll out the dough until it is about 1/8” thick.
13. Using a 3-inch round cookie cutter, make as many rounds on the dough as possible.
14. Place 1 to 1 ½ tablespoons of the potato filling in the center of a dough round, and in your hand, gently pull the dough to make it slightly larger.
15. Fold one side of the dough over to the other, covering the potato completely, and then pinch the seams completely shut. Repeat the process until all the dough and potato filling is used.
16. Add the pierogi to a large pot of lightly boiling salted water and cook until they float, which takes about 2 to 3 minutes. You will need to do this in batches.
17. While they have about 30 to 45 seconds left cooking, melt 3 to 4 tablespoons of butter in a large non-stick skillet over medium heat.
18. Drain the pierogi, add them to the pan of melted butter, and saute for 1 to 2 minutes or until lightly browned.
19. Season them with salt and garnish them with the remaining caramelized onions and optional chopped fresh dill. - Навчання та стиль
My dad's family is Polish and Ukranian, so I grew up with homemade pierogies!! I remember we would take a whole day and make about 300 of them. We'd wrap them in packets of two and fill shoe boxes with them, and store them in our spare fridge's freezer in the basement. We'd use potatoes and extra sharp cheddar cheese with A LOT of sauteed onions in the mix. A LOT!! Then we'd brown them in butter in a skillet, and serve with a large amount of onions sauteed in butter, enough to have some onion in every bite!! Yum!! Also, we served them with sour cream for dipping. 😋
Recently found your channel, and my husband and I really enjoy it!! Thank you!! 🙃
Yes, my Russian Ukrainian grandmother did the same. No one was allowed in her kitchen when she made pierogi, tho. The authoritarian side of her personality came out and she became immersed in the pierogi making process. Disturbing her on pierogi weekend meant she'd hang up on us, and if we showed up, we'd risk assault with the big wooden spoon of pain.
@@cattuslavandula "...if we showed up, we'd risk assault with the big wooden spoon of pain". This totally cracked me up!! 🤣🙃 I love hearing people's memories of making pierogies with their ethnic family members!!
@@cattuslavandula I love your story!
Yes, for sure, potatoes and sharp cheddar cheese!!!!!! OR Mushrooms and dill!!!! mmmmm. Savella Stechishin , Ukrainian Cookbook has THE BEST dough recipe and filling options. That's MY go-to...no other traditional cooking recipes come close to hers!!!!!
And you do not know that: pierogi is already plural in Polish/Ukrainian
A really long time ago (my 4 year degree cost under $4,000) I was at university in a smallish Canadian prairie city surrounded by villages that were heavily influenced/inhabited by Ukrainians, Polish, Hutterites and Mennonites...depending on what direction you left the city by.
These fine folks put on fundraisers for the churches and for a small donation at the door you gained access to a plethora of the finest the ladies could come up with. Multiples of perogies, all different mixtures. Multiples of cabbage rolls, etc.
It was there I found my ongoing love for sauerkraut perogies. Also for the church ladies who fed starving university kids and made sure we had bread bags of leftovers to take back with us. I can't make the sauerkraut ones anywhere near as delicious as the dear souls from back in the day but perogies and cabbage rolls are a menu staple around here.
I'm Polish and living in Poland. My grandma makes the best pierogi ever. So as a pierogi expert, I can say that you nailed it. Except the dill, but you already know that.
I could not stop laughing when Lucy told me a couple days later except we don’t put dill on pierogi. I was like come on now I’ve already made this whole video. I can’t go back and redo it.
Your picture is that from the 1930s Poland
I love how you explain what I am thinking, just as I'm thinking it, you seem to know what some might wonder as they are watching.
My German Mennonite grandmother would make something similar called verinka, with dry curd cottage cheese filling. Fried in a pan with butter and served with sour cream . Still at 67 my all time favorite food ever.
I love those kind of perogies!
You brought back a lot of childhood memories for me! My mom used to volunteer at our local Polish American Veterans club every 3-4 months with many other lady auxiliary members and make batches of around 2,000 pierogis at a time to sell with the proceeds going to the club. They would make potato pierogis as well as cabbage and always sell out. For me, your recipe and methods were spot on!
Thanks for sharing that story and for watching.
Im French, my husband Polish and I have learn to make perogies from my father in law which was a great cook. This meal is one of my kids and family favorite meal. Thanks for the video!
Hi chef! Your daughter has great taste! With a Polish dad I grew up on these! Your instructions are clear and I appreciate the substitutions you provide. In the words of late great chef Carl Ruiz you are beyond reproach! 🧑🍳❤️
Thanks for watching!
As a polish person I love to see when people promote our national dishes. You picked my absolute favourite and did a great job. You did everything like my mum and girlfriend when they make pierogi (apart from the dill 😂). Also when we fry them we add a bit of Maggi (at least most of the people I know do that). Great video as always and keep it up
Thanks for watching! I told Lucy about the dill and she was like you know what, pierogi is the only thing we don’t put it on. 😂😂😂
He said they don’t add dill to pierogi and that’s true.
@@ChefBillyParisi we may not put dill on pierogi but many restaurants do put dill in sourcream served with pierogi :]
My mother's heritage was German and she used to make pierogis filled with cottage cheese and cinnamon served covered in melted butter dipped in sour cream. The other one she would make was with sauerkraut, bacon bits and butter. We lived in Edmonton, Alberta, Canada surrounded by Ukrainian inhabitants. Thank you for the fond memories. My mom passed away 27 years ago. Great video.
And heritage of pierogi is P O L I S H. Pierogi with meat are the best.
PS. Ypu can not even compare german sauerkraut & salzgurken to polish kiszona kapusta & ogórki kiszone 😉
Memories! In my Polish household it was a family affair....rolling, mixing, stuffing, boiling and frying! I still have one of the coffee mugs that was the perfect cutter!
You will find this delicious dish at every church supper, potluck dinner, community catered wedding etc. west of the Ontario border in Canada.
I have such great memories making hundreds of these with my grandmother when I was growing up. We usually filled them with potato and cheese but we also did them with blueberries and farmer's cheese. Sooooooo good. We didn't even use a cookie cutter, just used a glass to cut the dough into circles. Now I want to make them after seeing this ❤
Thanks for sharing that story :-)
We also put plums in ours in the summer. The damson plums, I think that's what they're called. They were the old fashioned plums not the big round ones you get in the stores these days.😊
It’s my favorite too, vareniky with plums! Fresh plums and sugar!
Great job, they look delicious! Thank you will definitely try them. I always bought them at the grocery store. Now I can make my own!🥰
I always thought these must be so difficult to make. You make it look totally doable. I can't wait to make these.
I am from Poland and I must say your recipe looks great and accurate! Well done!
The saurkraut with mushrooms is Xmas eve special dish, and it is AMAZING.
BTW the filling you've posted it's called in Poland "ruskie" (the same word also meaning russian, but in this case it is about the region which is no longer polish but it was part of our country centuries ago).
Summer recipe with cherries filling🍒 is my personal favourite. If your kid likes ruskie she will love the cherry ones!
I also admire the way you made the thin dough! Like my mother always does... Cause sometimes ppl get lazy and often they make really thick dough which is bad.
Anyway GREAT JOB!
To be precise, the term "ruskie" originated from the word "Ruś," which referred to a region that is now part of Ukraine.
Great instruction. Thanks for sharing!
Definitely in my top 5 favs as well. I haven’t had any literally in decades, but thanks to you Chef I will be having some soon!! 😊
The best recipe and explanation I've heard!
Thanks a lot! 💝💝💝
My family is Ukrainian and when I was a child my Gido (grandfather) would make me jelly filled pirohy (Pierogi) for breakfast. My mother never learned to make them at all but my Aunt did and taught me. I make them to this day both the potato and cheese variety and the sauerkraut (Kapusta) variety.
That's right, in Ukraine piarohy are a baked dish, usually with something sweet, with fruit. And the ones shown in the video are called varenyki, it s also made sweet with a cherry filling sometimes. Grandfather called Dido, did, didus' not Gido, but I very glad to see that you know these things. Greetings from Ukraine 😊
It might be the language has drifted a bit in over 100 years. All 4 grandparents of mine migrated to Canada from Ukraine before 1910. Then later in the 1920s south into the US.
I hope you and yours are safe and well and this horrible war ends soon.@@Techno_Beat
Hi! Pole here, pierogi is also my favorite recipe. Love from Poland❤
Thanks for watching!
I like the mushroom with sauerkraut variety.
You have the Best recipes!!!
Fabulous, thank you!
Thank you so much for sharing this recipe! I truly appreciate it, and I'm adding this recipe to my recipe book 📙 ❤🎉!
These are Ruthenian dumplings - pierogi ruskie. They come from Red Ruthenia, a former part of Poland. Today it's Poland and western Ukraine. They were spread by Saint. Jacek Odrowąż in the 12th century. Back then, groats were used instead of potatoes. One note! The dough for pierogi consists of flour, water and salt. All additives such as oil, butter, cream, eggs are a misunderstanding or influenced by other cuisines. The water should be cold. However, the bowl with which the pierogi are covered is heated to allow the dough to relax. We use twaróg. Twaróg means curd in English. Curd has a different consistency than cottage cheese. If you want the pierogi to have a sweet taste, you buy full-fat or semi-fat cheese, and if you want a bit of a sour taste, you use low-fat cheese.
Thanks for an excellent tutorial on Pierogis. For my altering of the recipe, I love dried thyme on my baked potato. I would either add to the potato mixture or sprinkle on when cooking in butter. Thyme gives and amazing flavor to any potato dish. Don't be heavy handed, you can always add more after they are cooked.
Nicely executed Chef!
Looks so good
Looks awesome I’m going to try it tomorrow night for dinner
Wish you could have seen me I action as I attempted to make the dough look like you did! Ok, so the liquid broke loose out of the middle of the flour!! But I managed to make it all come together with no other hilarious missteps! Chef, these pierogies turned out fabulous! I am a huge fan!!! I have made several of your recipes and all have been the very best!!
Just found your channel! Love your content. Very knowledgeable and the pace is not too fast. I started my channel recently and hope to be this good. Keep it up!
Thanks for watching!
Thank you
You are such an awesome cook! I also like Esbieta.
Yummy!!
The best thing I have ever eaten, was a pierogi with blueberry and raspberry filling a butter coating sprinkled with course sugar topped with whipped cream. OMG.
These look amazing but I thing in order to cut the carbs a bit I would do a different filling, your suggestion of ground brrf sounds lovely.
They are best in the version with sauerkraut and mushrooms, as well as feta cheese and spinach. Goose + apples/peaches is also a good version.
In a sweet way - with (fresh) blueberries or cherries. And of course with sweet cream for decoration.
And, thanks man. Your “method “ I enjoy. 💪🏻
Thank you so kindly!!
Those pierogi looked so good! I really wanted you to cut into one to show us and have a taste😋
I did, toward the end.
I wish you were my cook! Thank you very much!
Thanks for the recipe. Looks great and will definitely try. Where did you get that strainer basket that you cooked the potatoes in?
Can't wait to try these. We love Pierogi here, so much, we named our dog Pierogi!
My father (and myself) loved Lekvar as a filling. An acquired taste.
Great job!! Love all your recipes and you definitely nailed this one! You must be in the northwest Indiana area!
They look wonderful. I could eat a pot full.
Ty so much, these look amazing!! I'm wondering I made a sweet Italian sausage, kale and white bean soup tonight and put a sourcream milk thickener in it. Do you suppose I could use that soup to ladle over your perogies for tomorrow's dinner?
Good that you sear them. That’s the way to go.
Wow chef I will cook these when my son is around…
Excellent presentation, Billy! Definitely without dill, though. 😊
Where did you find that pot with the strainer insert?! Love it!!!
Great video, definitely making these!!!
My new favorite Channel.
Thanks for watching!
"Indulge in the Irresistible Homemade Pierogi Recipe with Caramelized Onions, Farmer Cheese, Customizable Fillings, Decorative Options, and Unique Flavors"
0:22: 🥟 Delicious Homemade Pierogi Recipe Preparation
0:22: Preparation of dough with flour, water, salt, and oil
1:35: Adding an egg to the dough for fat and flavor
1:56: Kneading the dough for 5-7 minutes until smooth and soft
2:10: Resting the dough for 30-60 minutes
2:25: Prepping onions by dicing and cooking with butter
2:46: 🥟 Delicious homemade pierogi recipe with caramelized onions and farmer cheese.
2:46: Melt butter, sauté onions, season with salt
3:16: Cook onions until golden brown
3:42: Peel and slice potatoes, boil in salted water
5:01: Mash potatoes, add melted butter and farmer cheese
5:28: 🥟 Delicious homemade pierogi recipe with customizable filling and sealing tips.
5:28: Customizable potato filling with various options like cheese, caramelized onions, and bacon.
6:35: Rolling out and cutting the dough, then filling and sealing the pierogi.
7:41: Importance of sealing the pierogi to prevent filling from leaking.
8:13: 🥟 Homemade pierogi recipe with decorative options and cooking process.
8:13: Use fork to make decorative lines on pierogi
8:40: Freeze uncooked pierogi for later use
9:27: Cook pierogi in boiling water, then sear in butter
10:13: Adjust cooking time for desired level of browning
11:01: 🥟 Delicious homemade pierogi recipe with unique fillings and classic garnishes.
11:01: Pierogi fillings include wild berries, sauerkraut, and bacon with ground beef and onions.
11:34: Pierogi is plural, pirog is singular.
12:01: Garnishes include caramelized onions, sour cream, dill, and thinly sliced chives.
12:23: Simple, classical techniques used for making delicious comfort food.
12:38: Recommendation to check out the lasagna bolognese recipe video.
These are Ruthenian dumplings - pierogi ruskie. They come from Red Ruthenia, a former part of Poland. Today it's Poland and western Ukraine. They were spread by Saint. Jacek Odrowąż in the 12th century. Back then, groats were used instead of potatoes. One note! The dough for pierogi consists of flour, water and salt. All additives such as oil, butter, cream, eggs are a misunderstanding or influenced by other cuisines. The water should be cold. However, the bowl with which the pierogi are covered is heated to allow the dough to relax. We use twaróg. Twaróg means curd in English. Curd has a different consistency than cottage cheese. If you want the pierogi to have a sweet taste, you buy full-fat or semi-fat cheese, and if you want a bit of a sour taste, you use low-fat cheese.
YUMMY !!
We grew up eating them. my mother used to put a bowl of sour cream and a bowl of applesauce out..some of us would use applesauce to put on them some of us would use sour cream. Try the applesauce it's delicious.
These look so good, can’t wait to try them. I like too that you didn’t use a darn scale to weigh the flour! I’m 80, and old school and my grandmother and my mom were great cooks and managed to do without this! Also,when you freeze them how long to thaw out before cooking?
No need to thaw. Throw them in boiling water right from freezer.
Great job! As someone born and raised in Poland I can attest to your attempt being better than most on American foodtube! And for a few little tips, we would traditionally use a coarsely cracked black pepper, in big quantity, also the dough gets really nice and elastic if you dont use shorteners which have honestly just simply fallen out of favour here, such as the oil and eggs(especially yolks) as they inhibit gluten formation and make your dough thicker out of necessity. Overall despite them having a slightly different style than what we make now its definitely a great reference recipe in English.
Oh, and you can serve them with sour cream/cranberry preserve/bacon lardons(especially if you can get Polish boczek where you live)
I like your instructions, but I love the pot you boiled the potatoes in. Could you tell me where you bought it?
The pierogi look amazing. Can you please tell me the brand of pot with the sieve that you used for the potatoes and also the pot you used for the pierogi with the insert. Those would be so useful. Thank you
Awesome....big like😊
Many thanks!
Try putting the fresh dill into the onions for the last couple mins of frying and then it goes into the filling, that's how my Polish Grandma made them, how my dad makes them and how I do. Also its not making Pierogi for me if you dont have the whole extended family around the table filling 1000's in one afternoon to freeze. Shes not around anymore but Grandma would go around re pinching everyones Pierogi to make sure they didnt split in the water.
Would you check for with Lucy the recipe for a fruit filling. My sister in law was polish and never could come up with a good recipe for a fruit filling pierogi. It would be tough, or too thin and leak. Before she passed away, I learned a lot of good regular pierogi recipes but would like a dessert recipe.thanks
The best pierogi are “kołduny” served in barszcz (pierogi with minced meet in a beetroot soup - soooo good!!). If you try to recreate it you will be so rewarded. You have never tried something like this.
I totally agree. Yesterday I made about 250 of them. Pierogi are good but kolduny are the best.
When you said berries, I remembered my mom putting saskatoons in our perogies as a child.
Thanks for this great recipe just subscribed your channel
Thanks for watching!
The typical polish filling contains always majoran or oregano too. We eat pierogi with caramelized onions and bacon as topping. Enjoy 😋
My mom would add. Small chopped shrimp and green onion.
My interstate is is have a soft tender dough. Some dough is very chewy
7:07 the family that baby sat me the grandmother was from Ukraine. Sometimes i would help her in the kitchen. She had me use an empty can for this step.
Perogies were a staple, but I also very much liked borscht.
I would buy frozen pierogi and cook them with peppers and sliced kielbasa, my kids loved that meal!!
Im definitely gonna try make this. Reminds me of empanadas. I wonder if i can make fancy curly seams or if that would be too thick 🤔
Depends, if you do it by folding over the dough that makes up the edges, yes. That would make it too thick to cook at the same time as the rest of the perogi.
Don't get why people eat them just boiled without the frying. The frying makes them a 1000x better. yum
Agree. But I like them with a little sear, just enough to change the texture
My favorite filling is ground beef and dill with diced potatoes. The mother of a Polish work colleague used to make them. They were much larger and the pastry was different. ? Yeast. I'm not sure if she baked them or deep fried them. Whatever, they were the most delicious things I have ever tasted. This recipe is more like pelmeni.
Thank you for spelling and pronouncing pierogi correctly
My favorite are the kapusta ones. How about a recipe for them sometime?
Probably won’t do another pieorogi recipe since I’ve done the base with this one.
Love them ,what is the brand of pot you are useing ?i like the stainer with it, so easy .
Pot not sure. Strainer - Paderno
I never make or check UA-cam comments but I came to the comments to find this out too!
Can you substitute white pepper for black pepper?
My Grandma made these,other ,Polish food, my mom did also, so we made lots growing up. Great Grandpa, spoke Polish, family tree is something yo serk more on, how thy ended up wete thy did, family ive never met, in Poland, would like to find famiy,
I use chives too !!!!
as a Ukrainian, I love the way you pronounce Pierogi lol. not right, but fun to hear lol
Should you boil for a longer period of time if you have frozen your uncooked pierogi?
Grew up in Cleveland. Huge Polish community there. Once you go south of Columbus, no one knows what pierogis are. All the Polish ladies would bake these at the orthodox churches and sell them.
Can ricotta be used?
Put meat in it, then fry it on a pan.
Cottage pie filling is also nice. As are strawberries.
WOOOAH! THAT RECEPIE IS REALLY ACCURATE :) CONGRATULATIONS ❤🇵🇱
How about this filling: 400 g fresh spinach, wilted (it will shrink), 200 g creamy blue cheese, about half of cup lean cooked chopped bacon, a bit sautéed onion and garlic. Use melted butter as the sauce. Smacznego!
Can you use a good gluten free flour?
Sauerkraut, stewed prunes, ground pork and cabbage,
Yum!
You're thinking about bigos - hunter's stew. There are many other ingredients, such as sausage(kiełbasa), red wine, dried porcini mushrooms or other forest mushrooms, onion, garlic, tomato puree, juniper, pepper, bay leaves, etc. Everything must be in the right proportions and you cook for several days. My favorite thing is bigos made with venison. One note: plums should be dried and smoked. This is a typically Polish product. It's good to use several types of fried or baked meat. We cut the meat into cubes, we do not grind them.
Looks great but not exactly something I could whip up in a half hour 😳
Welp now I’m hungry! 🤤
Man, from a Ukrainian, this is totally authentic - just like my mom made them. Great job, Billy!
In Poland, these are commonly called Ruskie Pierogi. (The Ruskie part is from the Rus people who were proto Russian with origins in Scandinavia).
Lucy told me that. I’ve the history behind these.
OMG go eady on the salt!
You don't need to add an egg to dough. Egg makes dough harder. As a fat to potatos try to use lard instead of butter and use twice as much cheese.
Off subject but what brand of apron do you wear.
It’s mine, we used to make them years ago. Unfortunately, the business folded, and I only have a couple left, which are the ones that I wear.
PIEROGIE FEST!
I like Pierogis but I find them very difficult to do.
And red paprika??!😱🤣 serve with sour cream and sprinkle with crispy fried bacon bits 🤤
65C just seems low, we do have it way hotter.
I like a lot more sear
😂😂😂 my grandmothers pierogi were the size of an adults hand!
😂😂😂