Pierogis Recipe

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Annamaria Settanni McDonald


Another food favorite. I live in a part of the city that is nicknamed Ukrainian Village. Just about every 4 blocks you can get pierogis. So many different ones. What I like best that I learned from this recipe is that I can fill them with just about any combination that I want. Tasting different ones from all over let me get a handle on what I like to stuff them with. So be creative. They don't just have to be stuffed with potato and cheese.


★★★★★ 2 votes

makes 30-35 pierogies
1 Hr
30 Min



  • 2
  • 1/2 tsp
  • 2 c
  • 2 oz
    cream cheese
  • ·
    water, as needed depends on how dry flour is

  • ·
    your favorite mashed potatoes
  • ·
    your favorite cheese

How to Make Pierogis


  1. DOUGH: In a food processor with the blade and pulse flour and salt. Add eggs and cream cheese run processor till crumbly about 20 seconds. Then through tube slowly add lukewarm water till dough comes into a ball. Process 6 seconds. If sticky just add a little more flour. 6 Let rest 20 minutes. Roll half the dough on floured surface to about 1/16 inch thick. Cut out 5 inch circles using a glass or cookie form.
  2. Fill each circle with about 2 tablespoons of filling. Fold over making sure edges are sealed. If dough won`t seal lightly brush water on edges and pinch together. Continue till all dough and filling is used up. Cook in salted boiling water with olive oil. Cook 10 at a time do not over crowd. Stir to avoid sticking. About 3 minutes. Remove with slotted spoon and place in bowl. Add sauteed onions and butter to coat. Repeat till all are cooked. You can serve with sour cream. After boiling you can also pan fry in butter and onions till golden brown.

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