More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Pierogi I

SUBMITTED BY: Jill

"A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking."

RECIPE RATING:

Read Reviews (23)

Review/Rate This Recipe

PREP TIME	45 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water
1 recipe Sauerkraut Filling OR
1 recipe Potato Cheese Filling

DIRECTIONS

In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

ADVERTISE WITH US

REVIEWS

Reviewed on Aug. 9, 2003 by RINNY2702

They're also great if you add a little caramelized onion to the potato and cheese filling and... MORE

Reviewed on Aug. 9, 2003 by JENMI

Yum! Made these tonight, very good. I ended up freezing most of them, have a lot of... MORE

Reviewed on Aug. 9, 2003 by KUNGFUKAREN

These turned out well! The dough became soft and difficult to work with as it warmed up. As... MORE

Reviewed on Aug. 9, 2003 by TSAMER

I'm glad I found this recipe..my family loves it but can't always find it in the stores.... MORE

Reviewed on Aug. 9, 2003 by STEVE IN FL

I'll just make a mention to folks that there really is no exact science to how much liquid... MORE

Reviewed on Oct. 5, 2006 by BLEU BELLE

Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this... MORE

Reviewed on Jan. 17, 2006 by OTTOS2

Wow, these were great. I divided the dough into about 6 small sections, wrapping each section... MORE

Reviewed on May 9, 2003 by STEPH C

Would've been nice to have an exact measure of water - my dough didn't turn out correctly... MORE

Reviewed on Sep. 3, 2006 by Sarah

My last name ends with "ski" and this are as good as any Ive ever had.. MORE

Reviewed on Feb. 26, 2006 by ReneeW.

My husbands grandmother always made Pierogi's on Christmas Eve. I had never this dish but... MORE

MORE MEMBER REVIEWS