Grandma's Homemade Pierogi Recipe

This past weekend my family set aside our Sunday afternoon to make - what might become a new annual tradition - Pierogi Making!  We worked together, in assembly line tradition, to crank out more than 150 pierogi - my grandma would be so proud!  The process alone took a few hours and we made two separate savory fillings - potato/onion and potato/onion/mushroom/sauerkraut - but you can pretty much fill them with anything from sweet to savory.  Since we obviously won't be eating all of these at once, after lightly frying them, we packaged them up to freeze.  Fresh off the stove these babies are delicious!

Grandma’s Homemade Pierogi

Makes 60

Filling Ingredients

• 8-10 medium potatoes; peeled and diced
• 1/4 – 1/2 cup almond milk
• 2 T butter
• Salt and pepper to taste

• 1 onion; chopped
• 8-10 baby mushrooms; chopped (optional)
• 1 1/2 cups sauerkraut; drained (optional)
• 1 T olive oil
• Salt and pepper to taste

 Pierogi Dough Ingredients

• 1 large egg; lightly whisked
• 2 T sour cream
• 1 cup almond milk
• 1 cup water
• 5 cups A/P flour + more for kneading and rolling

• 1 cup water
• 1/2 stick of butter or olive oil

Filling Directions

1. Cook potatoes in boiling water on medium heat until tender
2. Drain the water from the potatoes and add the milk, butter, and salt and pepper
3. Mash potatoes until smooth
4. While the potatoes are cooking; heat a large skillet over medium-high heat
5. Sauté the onions in the olive oil until they begin to brown; about 8 minutes
6. Add the mushrooms (if using) and sauté until tender; about 5 minutes
7. Season with salt and pepper
8. Add the sauerkraut (if using) and cook until tender; about 3 minutes
9. Transfer to the potato mixture when ready

 Pierogi Dough Directions

1. Whisk together the egg and sour cream
2. Add the milk and water and whisk to combine
3. Stir in the flour, 1 cup at a time, until fully incorporated (the dough will be very sticky)
4. Turn the dough out onto a floured surface and knead until the dough is elastic and no longer sticky; about 10 minutes
5. Cover the dough with an inverted bowl and let rise for 1 hour
6. Once ready, divide the dough into 4 equal pieces
7. Roll out 1 piece of dough on a lightly floured surface; keep remaining dough covered with plastic wrap
8. Cut out circles, about 3” in diameter and 1/8” thick; repeat with all remaining dough
9. Once circles are cut out, fill each with the desired filling combinations by placing the filling in the center of the dough
10. Then brush around the circle with water and fold the circle closed
11. Using a fork, pinch the edges together to create a well-sealed crescent
12. Bring a large pot of water to a boil
13. Working in batches, transfer the pierogi to the boiling water
14. Initially, they will sink to the bottom then rise
15. Allow the risen pierogi to float for a few minutes to cook through
16. Heat a skillet over medium-high heat
17. Add 1/2 of the butter and allow it to melt
18. Remove the pierogi from the boiling water and transfer to the skillet
19. Drizzle the remaining butter onto the pierogi and fry until lightly brown in color
20. Served with additional sauteed onions and sour cream