Not the easiest or fastest recipe by any means. But I’m proud of myself for getting in touch with my Polish side and making pierogie dough from scratch! Two tips for the newbs:
- Don’t eat any of the potato and cabbage filling (definitely made that mistake)—there is just enough filling for the amount of dough.
- If you’re feeding fewer than four people, you should consider boiling all the pierogies and refrigerating—before frying!—the leftovers.
For the dough
2 cups all purpose flour
1 tablespoon sour cream
½ cup water
Butter or oil for sautéing
For the filling
2 cups diced potato (about 1 inch cubes)
1 tablespoon butter
1 tablespoon olive oil
⅓ cup finely diced onion
½ teaspoon finely minced garlic
½ teaspoon thyme
1 cup finely shredded cabbage
1½ tablespoons grated Parmesan cheese
1 teaspoon chopped flat-leaf parsley
salt and pepper, to taste
- Place the potatoes in a large saucepan and fill with enough cold water to just cover.
- Cook over medium high heat for 15-20 minutes until soft, but not mushy.
- While potatoes are cooking, melt butter and olive oil in sauté pan over medium heat. Add onion, garlic, and thyme. Cook until onions are soft and translucent (about 2 minutes).
- Add cabbage and cook an additional 7-9 minutes until cabbage starts to brown.
- Lower the heat to low and cook an additional 20 minutes until the cabbage and onion are soft and caramelized.
- When the potatoes are finished drain them thoroughly and pat them dry with a paper towel.
- Place the potatoes, onion/cabbage mixture, cheese, and parsley in a bowl and mash them. Add salt and pepper to taste and set aside to cool while you make the dough.
- In a large bowl, combine flour, sour cream, and ¼ cup of the water.
- Mix the eggs in one at a time.
- Add about half of the remaining water, adding more as necessary until mixture comes together.
- Place dough on lightly floured surface and knead with your fingertips, lifting and dropping the dough on the counter. You should knead (dusting with flour as necessary) until dough is smooth on the outside and slightly sticky when poked (about 5 minutes).
- Loosely wrap in plastic wrap and set aside to rest for at least 20 minutes. While it’s resting, bring large pot with water to boil over high heat.
- When dough is ready, turn it out onto a lightly floured surface and roll about ⅛ inch thick and cut out circles with a cookie cutter or drinking glass.
- Place a small amount of filling in the center of the disc and fold over to form a semi-circle and press the edge together with your fingertips and then mark with the end of a fork.
- Drop each pierogi into the boiling water. When they begin to float to the top, cook them for an additional 3 or 4 minutes then remove from the water.
- Sauté the pierogies in butter or olive oil over medium heat until slightly browned on both sides.
- Serve with sour cream and garnish with chopped parsley.