We love pierogies in our little family. These are not dairy-free so Daredevil only eats one or two and gets a dose of Claritin to combat the rash and other problems that happen when she has dairy. I’ve made a batch dairy free and they’re good but they need a lot of salt and pepper and olive oil to really make them sit nicely on the palate. It can be done though so if you’re always dairy-free don’t be afraid to omit the cheese!
Lots of recipes on the Internet but this is pretty close to what we know and love. Back where we came from there is a Russian Orthodox Church and they sell these. So wonderful, but we’re no longer there and had to come up with as close as possible. I highly recommend two people for the job. One person can do it, but it is very time consuming. If you can get more people to help then that’s even better. Make sure to reward everyone for their efforts with a dozen or two to take home. But, if not two people (and two “helping” toddlers) can do the job in a day. And yes, it will take all day. And I’ll include a cost breakdown at the end.
To start the prep:
Peel 5 pounds of russet potatoes and cube them up. Stick them in a pot of water and boil until fork tender. Like you’re making mashed potatoes.
Peel and chop 2 lbs of onions. I stuck them in my food processor and made them almost a puree consistency because Tot won’t eat them if he sees onion pieces in there. But, you need the flavor of onions in there.
Peel and slice in half circles another two pounds of onions and set aside. These need to be lightly sautéed in butter until slightly translucent and set aside to go on top of the boiled pierogies.
Grate two 8oz blocks of the sharpest white cheddar cheese you can get. I used New York Extra Sharp Cheddar, because they were out of anything sharper. Quality counts here so don’t skimp. Use coupons, but buy the best you can get in the cheese case.
Once you’re done this you’re ready to start prepping the dough.
Dough:
4 cups flour
4 eggs
1 cup water
1 ½ tsp kosher salt
Mix all of this together until it comes together nicely in a ball. Turn it over onto some lightly oiled saran wrap and cover with the ball. Let rest for at least 15 minutes. You can also make this the night before and let it rest in the fridge. Keep the bag of flour handy because for 5 lbs of potatoes you will probably use at least a 5 lb bag of flour between making batches of dough and what you use to flour your rolling surface. No lie, last time I made them I had to send hubs out last time mid-batch making because I ran out of flour. I’m prepared today with a fresh bag and an extra in the pantry. If there’s any dough leftover at the end of making all the pierogies, roll it out thin and cut into strips. Let it hang dry and you have fresh homemade pasta. Bonus!
The filling:
Mash together 5 lbs drained potatoes, the 2 pounds of onions you either pureed or diced very finely, and the grated cheese along with about 2 tbsp. kosher salt. I used the cup of my palm since my hands are smaller and eyeballed it. Taste and add more salt (or not) to your preference. This time I also added 4 heaping tbsp of nutritional yeast flakes in there since we’re trying to get more nutrients into Tot. Optional, but we’re desperate most days to get him to eat which is a whole other story not for today.
Assembling: (here’s where having the second person really helps cut down on the amount of time and takes away the monotony, but you can do it yourself by rolling an filling a batch and dropping them in the boiling water, repeat the rolling and filling while the boiling ones are cooking.)
Set out your rolling mat or have a clean counter. Sprinkle some flour down so your dough doesn’t stick. Roll out the dough very thin. I used a guide that was about 3/8” thick, but then I took them off and started gauging pretty spot on. Pull off a ball of dough from your rested dough and start rolling until you have a nice sheet. Make sure you keep a little pile of flour ready to sprinkle on the dough and your hands as you’re rolling and turning the dough. I turn it at least once because the spreading dough sticks. Using a 2.5 inch cookie cutter gives nice size pierogies. You can use larger if that’s what you’re used to or want. Cut out as many circles as you can. Then put a teaspoon of filling in each circle. I scoop a little in my hand and give it a little squeeze before I put it in the circle. Makes it easier to close and has the right density.
Dough just turned out of the bowl before resting
About the size of dough I pull off to roll out
About the right thickness
Give the filling a little squeeze for density and fitting nicely in the circle
Ready to gently stretch the dough over to close and seal
Before boiling
Boiled and ready to fry up! We tried to make a few shapes for Tot to enjoy with the holiday cookie cutters. (cut out two shapes to stick together once filled for this one. No folding here because you'll lose the cool factor)
Keep a little bowl of water nearby. Using your finger or a brush, lightly brush half of the circle edge with water. Fold in half and pinch it closed. Have your partner start boiling the pierogis about 10-12 at a time max for about 8 minutes. Stir while they’re boiling so they don’t stick to each other or the bottom of the pot. Pull them out with a slotted spoon and quickly shake off the excess water into a colander. And as you are boiling the water will evaporate. Just add more water to the pot and keep going. By the end your kitchen will smell like dinner rolls and the water will be a very deep yellow. You’re using the restaurant method here of using the same starchy water the entire time. These are ready to now be pan fried with those reserved lightly sautéed onions or put into the freezer with the onions on top. Keep making them until you’re out of potatoes.
For the adults because we didn't want to steal from the kids. Mmmm... Too bad this isn't Star Trek and there isn't a replicator, right?
Reward yourself with a big glass of wine and some wonderful pierogies with caramelized onions. Sometimes we add some mushrooms on top to make it really hearty. You can’t go wrong. And you can easily get about 14 dozen pierogies in the 2.5 inch size. When they’re all frozen seal them into smaller portions and Ziploc them. I put them on a tray with freezer paper in between the layers for the initial freezing and then put them in some vacuum sealed bags. We grab and eat for dinner as we’re craving them. The effort is worth it if you’re only option is buying them commercially. If you have a mom and pop operation like that church we had and don’t want to do the work then that’s a great way to get a fix on this craving.
Here’s the cost break down for anyone still paying attention:
5 lb bag of flour $2.50
4 lbs onions $3.88
16 oz of cheese $5.76
5 lbs. potatoes $2.79
Total=$13.93 for ingredients or roughly $0.08/pierogi for 14 dozen.
Buying the commercial ones are roughly $4.99/box here. And I gladly paid $6.50/dozen for the homemade ones when I had the convenience to be able to do so. Quite a difference! Enjoy your pierogies.
