Baba’s Handmade PierogiRecipe By: Chef Corbin Tomaszeski, from his upcoming cookbook In Good Company
Once you’ve tried authentic handmade pierogi, you’ll never buy them from the freezer aisle again. It’s gratifying to make your own and get creative with the filling.
For the dough:
- 3 ½ cups all-purpose flour
- 1 tsp salt
- 2 eggs, beaten
- ½ cup vegetable shortening, melted
- 1 cup cold water
- 2 tbsp butter
- 1 bunch scallions, chopped, to serve
- 1 cup sour cream, to serve
For the potato filling:
- ½ onion, finely chopped
- 1 tbsp butter
- 1 ½ cups mashed potato
- ½ cup cottage cheese
- 1 tbsp chopped dill
- Salt and pepper, to taste
- To make the dough, combine flour and salt in a large bowl. Make a large well in the center of the flour and pour in eggs, vegetable shortening and water. Using your hands, gently pull the flour into the liquid mixture and mix until a smooth dough is formed. Cover with plastic wrap and refrigerate for 20 minutes.
- To make the filling, heat butter in a saucepan over medium-high heat, add onions, and sauté for 2 to 4 minutes, until tender. Remove from heat and cool.
- In a large bowl, combine mashed potato, onions, cottage cheese and dill and season with salt and pepper. Mix well.
- To assemble, roll dough out onto a lightly floured surface to a thickness of ⅛-inch thick. Using a 3-inch round cookie cutter or inverted drinking glass dipped in flour, cut the dough into rounds. (Makes about 24.)
- Place 1 tbsp of filling in the center of the dough. Pull the dough over the filling and pinch the edges together to form a half-moon shape. Repeat with remaining rounds.
Bring a large pot of water to a boil. Work on cooking the pierogi in batches.
- Gently lower pierogi into the pot and cook for 3 to 4 minutes, or until they float to the surface. Using a large sieve or slotted spoon, transfer pierogi onto a large baking sheet lined with parchment paper.
- Heat a large non-stick frying pan over medium-high heat. Melt butter in the pan, add pierogi, and fry for 2-3 minutes. Turn and cooking for another 2-3 minutes, until slightly crisp and golden.
- Serve with chopped scallions and sour cream.
Experiment with fillings like ricotta and blueberries — a classic combo. (Be sure to omit salt and pepper.)
For a first course, brown the butter in the pan before frying the pierogi with sage.
Spread out boiled pierogi on wax paper–lined baking sheets and place in freezer. Then transfer into plastic resealable bags and return to freezer to store.
Bring a pot of water to boil quickly and control heat expertly with the KitchenAid® induction range.
Even-Heat™ True Convection ensures baked goods rise and brown beautifully.
KitchenAid® Induction Range, model KSIB900ESS, $4,199.
®/TM 2017 KitchenAid. Used under license in Canada. All rights reserved.