Hey earth muffins! After adventuring into making my own tortillas last summer, I decided that I wanted to try and make other doughs by hand… And I found a lot of success with this pierogi recipe! 🥟 These are an amazing meal prep food as you can freeze the whole batch and take out the portions needed for dinner. 😊 Along with the pierogi dough, it is essential to have a tasty filling. I have two favorites included in this post: traditional Polish cheese potato and non-traditional broccoli rice! 👩🍳
Traditional Cheese & Potato Filling
What You Need:
-1 cup mashed potatoes
-1/2 cup shredded cheese (I like cheddar!)
What To Do:
1. Prepare your favorite mashed potatoes – I suggest making them pretty chunky!
2. Mix the cheese into the potato mixture and pop into fridge until you are ready to fill the pierogies.
Broccoli & Rice Filling
What You Need:
-1/4 cup diced onion
-2 cloves garlic (minced)
-Olive oil
-Salt and pepper
-1/2 cup broccoli (finely diced)
-1 cup cooked rice
-1/4 cup cheese
What To Do:
1. Prepare your favorite type of rice. When finished cooking, set aside to cool.
2. Drizzle olive oil into a saucepan. Cook onion and garlic over medium heat until translucent.
3. Add broccoli into pan. Cook for about 5 minutes (until the broccoli is tender). Season with salt and pepper.
4. In a small bowl, mix together rice and broccoli mixture. Let cool.
5. When the filling is fully cooled down, add in the cheese and mix until combined. Set aside until ready to fill the pierogies! 🎉
Pierogi Dough
What You Need:
-2 cups flour
-1 egg
-1/2 stick of butter (softened)
-1/2 tsp salt
-1/2 cup milk
-Tortilla press (optional, but HIGHLY recommended as it makes the process so much faster!)
What To Do:
1. Stir together the flour and the salt in a mixing bowl.
2. Cut in the butter until it gets crumbly.
3. Add in the eggs and milk; stir with a wooden spoon until everything is combined. I find that kneading the mixture by hand at the end is the best way to make sure that the dough is fully mixed. 🙌
4. If you have a tortilla press, pull a small amount of dough off and press until flat. Place a heaping teaspoon or so of the filling in the middle and fold over. Seal the edges by either pressing with your hands or a fork (I like the look of my own hands!). Put onto a floured baking sheet.
5. If you don’t have a tortilla press, roll out the dough with a rolling pin and cut into circles. Fill, seal, and place on tray. Note: I definitely recommend using a press, as it cuts the pierogi filling time in half! This recipe makes about 30 medium sized and 40 small sized pierogies, so it will take some time regardless. 😋
6. Put the tray directly into the freezer. After an hour, take pierogies off the tray and store in an airtight container.
7. To cook: boil water and plop the pierogies in for 3-4 minutes (they will float to the top when they are ready!). You can also throw them in a pan after boiling to fry in some oil and get that nice brown color… I personally think they are best just boiled but are definitely tasty either way! Enjoy!! 😊
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What dough should I try next (I am thinking homemade pizza??)?
Love,
Jenna ♥
