Homemade Traditional Russian Pirogi Recipe

Ingredients

  • For Dough:
  • 3 cups all-purpose flour
  • 1 cup water
  • 1 egg
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • For Filling:
  • 1 lb russet potatoes
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Serving:
  • 1/4 cup melted butter
  • Sour cream (optional)

Steps and instructions

  1. In a large bowl, combine flour, egg, vegetable oil, and salt. Gradually add water, kneading the dough until it becomes smooth and elastic. Cover the bowl with a towel and let it rest for 30 minutes.
  2. While the dough is resting, prepare the filling. Peel and chop the potatoes, then boil them until tender. Drain and transfer to a large bowl.
  3. In a small pan, melt the butter and sauté the onions until they are golden brown. Add the sautéed onions, cheddar cheese, salt, and pepper to the potatoes and mash until smooth.
  4. Roll out the dough on a floured surface to about 1/8-inch thickness. Using a round cutter or glass, cut out circles of dough.
  5. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, then press and seal the edges together.
  6. Boil a large pot of salted water. Add the pierogi and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon.
  7. To serve, drizzle the pierogi with melted butter. Serve hot, with sour cream on the side if desired.

Tools for making

Recipe variations

  • Use whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier crust.
  • Replace the potatoes with sweet potatoes or butternut squash for a twist on the filling.
  • Add cooked and crumbled bacon or diced ham to the filling for a meaty option.
  • Incorporate different cheeses such as feta, mozzarella, or blue cheese into the filling.
  • Experiment with various herbs and spices such as dill, parsley, garlic powder, or paprika to enhance the flavor.
  • Try different sauces or toppings such as marinara sauce, caramelized onions, or sautéed mushrooms.
  • Make dessert pierogi by filling them with sweet ingredients like fruits, chocolate, or jam.
  • For a gluten-free version, use gluten-free flour and ensure all other ingredients are gluten-free.

Recipe overview

This recipe for Pirogi, a classic Eastern European dish, is a satisfying and delightful meal that's perfect for any occasion. It involves making a simple dough, then filling it with a tasty mixture of potatoes, cheese, and onions. The dough is sealed into half-moon shapes and boiled to perfection. Once cooked, they're topped with melted butter and can be served with a side of sour cream. Although the steps may seem detailed, they are straightforward and the end result is absolutely worth it. These Pirogi are comforting, delicious, and a great introduction to Eastern European cuisine.

Common questions

  1. Can I use a different type of flour?
    Yes, you can experiment with different types of flour such as whole wheat or bread flour, but keep in mind that it may affect the texture of the dough.
  2. Can I substitute the cheddar cheese with another type of cheese?
    Absolutely! While cheddar cheese adds a nice flavor, you can use any type of cheese that melts well, such as mozzarella or Swiss.
  3. Can I freeze the pierogi?
    Yes, you can freeze the pierogi. After boiling them, let them cool completely and then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated by boiling or pan-frying.
  4. Can I make the dough ahead of time?
    Yes, you can prepare the dough ahead of time. After kneading the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours before rolling it out and assembling the pierogi.
  5. Can I add other ingredients to the filling?
    Certainly! You can customize the filling by adding ingredients like bacon, mushrooms, spinach, or herbs to enhance the flavor of the pierogi.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough to the desired thickness.
  • Round Cutter or Glass - Used to cut out circles of dough for the pierogi.
  • Large Pot - Used to boil the pierogi.
  • Slotted Spoon - Used to remove the cooked pierogi from the boiling water.
  • Bowl - Used for mixing and kneading the dough.
  • Pan - Used to sauté the onions for the filling.
  • Spatula - Used for flipping and serving the pierogi.
  • Towel - Used to cover the dough while it rests.

Origin stories

Pierogi, the charming little dumplings filled with various savories or sweets, are a national dish of Poland, and their history stretches back for centuries. It is believed that the pierogi arrived in Poland in the 13th century, courtesy of Saint Hyacinth of Poland, who had returned from a trip to Kyiv, now in Ukraine. During a harsh season, St. Hyacinth fed the people with these small packets of joy, and since then, they have become a staple of Polish cuisine. They were initially a luxury, enjoyed mainly by the aristocracy, but eventually found their way into the hearts and kitchens of common folk. Today, August 8 is celebrated as National Pierogi Day in Poland. So, when you make these delightful dumplings, you're not just preparing a meal, you're participating in an age-old tradition!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.