• Homemade Pierogis

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    Prep time:
    Cook time:
    Servings: 8 Servings
    by David St. John
    182 recipes


    • 2 large eggs
    • 1/4 cup water
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • FILLING:
    • 1 large egg
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • Dash pepper
    • 1 carton (15 to 16 ounces) whole-milk ricotta cheese
    • 1 to 4 tablespoons butter, divided


    1. In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour.
    2. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough.
    3. Cover with plastic wrap and let rest 10 minutes.
    4. For filling, in a small bowl, whisk egg, salt, sugar and pepper.
    5. Stir in cheese.
    6. Divide dough into 4 portions.
    7. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter.
    8. Place 1 tablespoon filling in center of each circle.
    9. Moisten edges with water; fold in half and press edges to seal.
    10. Repeat with remaining dough and filling.
    11. In a 6-qt. stockpot, bring water to a boil.
    12. Add pierogies in batches; reduce heat to a gentle simmer.
    13. Cook 2-3 minutes or until pierogies float to the top and are tender.
    14. Remove with a slotted spoon.
    15. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogies in batches; cook 1-3 minutes on each side or until golden brown, adding additional butter as necessary.

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