I’m so excited to share this recipe with you today.
Have you ever had a pierogi? I hadn’t until I made these, but my husband informs me that in some parts of the country pierogies, as well as around the world, they are very popular.
I must say, I’ve been missing out. These things are DELICIOUS. (I mean . . . you dip them in sour cream! What could be wrong?)
If you are interested in making these little bundles of yumminess, you’re going to have to invest in a pierogi maker. (Don’t worry, they don’t cost much and are well worth the investment.) You can find them online from many sources. Check out the list at the end of the post.
Like I mentioned, I had never made or eaten pierogi before and I have to say, my first try at it was pretty amazing (thanks especially to how easy the pierogi maker was to use). Additionally, my family has given up all white flour (or at least as much as is humanly possible without being COMPLETE hermits and never eating at someone else’s house or at a restaurant). So, when I saw that a standard pierogi dough recipe called for all-purpose flour, I decided I had to adjust. Here’s what I came up with:
2 1/2 cups whole flour *
1/2 tsp salt
1 tsp baking powder
3/4 cup sour cream
1/3 cup melted butter
*Note* If you use all-purpose flour, you will probably need fewer liquid ingredients so don’t just substitute all-purpose for whole wheat in this recipe.
- Sift together the flour, salt, and baking powder.
- Mix the wet ingredients in a separate bowl.
- Make a well in the center of your dry ingredients and pour in the wet ingredients. Stir the ingredients together.
- Knead the dough slowly until it is firm and well-mixed. (If your dough is really sticky, add flour a little at a time until it is firm.)
- On a well-floured surface, roll your dough out with a rolling pin until it is as thin as you can get it. The whole wheat pierogi is going to be thicker than the white flour ones you are used to, but you should still be able to get the dough fairly thin.
- Using your pierogi maker as a guide, cut out strips of dough that will cover the top of the pierogi maker.
- Make your filling. There are zillions of combinations and you can do just about anything you want. I did a simple potato and cheese filling. I just mashed up some potatoes with a spoonful of sour cream, some salt, and a handful of cheddar cheese. Yum!
- Follow the instructions on your pierogi maker to make your pierogi.
- Boil them in water for 8-10 minutes and then pan fry them in ghee. Serve with a side of sour cream for dipping and enjoy!
How good do those sound, right? And super easy!
Here are a few different types of pierogi maker sets as well as some books for making pierogi.
Zoojee Stainless Steel Dumpling Maker – Multifunctional kitchen Accessories, Pierogi, Empanada, Ravioli Mold Press Set, Wrapper Pastry Dough Cutter, 1 Dumpling Mould and 1 Dumpling Wrapper Cutter
This set by Zoojee include 1 dumpling maker, 1 dumpling wrapper cutter, and 1 stuffing spoon. The set is made from stainless steel which is durable and will not rust.
Best Utensils Stainless Steel Ravioli Mould, Pierogi Dumpling Maker, Wrapper, Pastry Dough Cutter, Kitchen Accessories (M: 4 inch)
The KayCrown ravioli mould and pierogi dumpling maker is made of 18/8 stainless steel and is a 4-inch diameter. Each maker is backed by a 1-year warranty. It’s simple to use and crimps the edges perfectly.
Dumplings Maker, 2pcs Stainless Steel Dumpling Mould and 3pcs Dough Ravioli Skin Press Cutter, 1pcs Stuffing Spoon-Empanadas Press Die Mold, Chinese Dumpling, Pierogi Cutter, Wrappers, Pastry Making Tools
The Sugelary dumpling maker kit has everything you need to create pierogi or other dumplings in three different sizes. They are easy to use and will save you a lot of time.
Dumpling Maker Dumplings Tools, 5Packs with Different Sizes of Dumpling Mold, Perfect for Making Hand pies, Dumplings, Ravioli, Calzones, Dough Press 5.5/7.5/9.5/12/15.5cm
This set, by ZSFLZS, is made of PP material which environmentally friendly and easy to clean. The back side features a circle for cutting out perfect circles. The front side has ridges that make perfect edges.
By Stephanie Sharp, this cookbook is only 87 pages, but it has 30 simple but unique pierogi recipes that are simply delicious.
By Casey Barber, this 128 page cookbook has 60 sweet and savory pierogi recipes. The author promises something for every party and every palate.
By BookSumo Press, this cookbook is complete with simple and unique pierogi recipes. You’ll learn how to make a pierogi in a variety of different ethnic styles – European, Hungarian, German, and Turkish as well as many other wonderful recipes you’ll want to try.
Martha Stone’s pierogi cookbook is 76 pages of recipes for making pierogi dough from scratch but also wonderful homemade pierogies. Recipes include Ham and Cheese, Pad Thai, Fresh Blueberry, and much more.