How to Make Pierogi

  • 01 of 10

    Follow These Easy Steps to Make Pierogi

    How to make pierogi
    Homemade pierogi. Leah Maroney

    Creating homemade pierogi is not as tough as you might think, and if you break down the dough making, cutting, filling and cooking into three days, it's really a snap. Making pierogi is a great way to spend an afternoon with the kids and grandkids. Pierogi freeze well, cooked or raw, so you can enjoy them for weeks at a time.

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  • 02 of 10

    Roll out the Pierogi Dough

    Pierogi dough
    Roll out pierogi dough. Leah Maroney

    On a lightly floured surface, roll out the pierogi dough of your choosing, like this basic pierogi dough, to a 1/8-inch thickness.

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  • 03 of 10

    Roll the Pierogi Dough With a Rolling Pin or Pasta Machine

    Pierogi dough in pasta machine
    Pasta Machine to roll out pierogi dough. Leah Maroney

    If rolling dough the conventional way is difficult for you, use a pasta machine.

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  • 04 of 10

    Cut the Pierogi Dough Into Circles

    Pierogi dough cut into circles
    Cut pierogi dough into circles. Leah Maroney

    Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.

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  • 05 of 10

    Fill the Pierogi Dough Circles

    Fill pierogi circles
    Fill the pierogi dough circles. Leah Maroney

    Using a 1 1/2-inch cookie scoop, portion the filling of choice, like this sweet cheese filling, on all the dough circles before folding.

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  • 06 of 10

    Seal the Pierogi Dough

    Seal pierogi
    Seal the pierogi dough. Leah Maroney

    With clean, dry hands, fold the dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie.

    If the dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together. Roll, cut and fill reserved scraps.

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  • 07 of 10

    How to Boil Pierogi

    Boil pierogi
    Pierogi boiled. Leah Maroney

    Pierogi can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the ​thickness of dough).

    Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.

    Repeat until all pierogi are cooked. Serve with melted butter, confectioners' sugar (for sweet fillings) and sour cream, if desired. Or sauté in melted butter until golden.

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  • 08 of 10

    How to Fry Pierogi

    Frying pierogi
    How to fry pierogi. Leah Maroney

    Pierogi can be fried after boiling if desired. Add 1 stick butter to a heavy, large skillet, and fry pierogi on both sides until lightly browned.

    If frying savory (non-sweet) pierogi, you can add 1 cup chopped onion to the butter and sauté until translucent. Add pierogi and fry until golden on both sides and onion is tender. Serve hot with onion, sour cream, and bacon bits on the side, if desired.

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  • 09 of 10

    How to Freeze Pierogi

    Freezing pierogi
    How to freeze pierogi. Leah Maroney

    Pierogi can be frozen raw or cooked. On a parchment-lined baking sheet, arrange raw or cooked, cooled pierogi, making sure the ends don't touch. Place in freezer.

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  • 10 of 10

    Enjoy Pierogi Anytime

    Storing pierogi
    How to store pierogi. Leah Maroney

    When they're completely frozen, transfer these IQF (individually quick frozen) pierogi to a zip-top plastic bag for freezer storage up to 6 months. Take out as many or as few individual pierogi for cooking on an as-needed basis.