Looking for pierogi recipes

In college I worked for the campus pub and every friday we served homemade pierogies that the women from the church made. They were the best I have ever eaten. I was just wondering if anyone had a pierogi recipe that they would like to share . . . . …

This is the recipe my family uses. We really like it. Hope you enjoy these!



3-1/2 cups flour
1 cup sour cream
¾ tsp baking powder
1-1/2 tsp salt
¾ cup water
1 egg, room temperature

Mix all ingredients together. Roll dough to desired thickness (1/8 or ¼ inch). Cut dough into circles (whatever size you want your perogies to be).


Potatoes (6 to 8 - depends on size of potatoes)
Velveeta cheese (block package)
Sautéed onions (desired amount)
Bacon, cooked and chopped (desired amount)
Salt and pepper to taste

Boil potatoes. When potatoes are done, add other ingredients while potatoes are still hot so that cheese melts. Set aside and let cool. (Add more cheese if you like them cheesier, or less). I “eyeball” this step because it depends on size of potatoes and how much cheese, onions, and bacon you like. You can omit the onions and bacon in the filling and add them later in the frying process.

Put spoonful of filling in center of each dough circle, fold, and press edges together to seal (make sure it’s sealed properly or filling will ooze out when you boil them).

Cooking Method:

Bring large pot of water to a bubbling boil. Drop a few perogies at a time. When perogies come up to the surface, take them out. Fry perogies in butter until slightly golden brown, and serve with sour cream and chopped chives (I like mine with gravy!).

NOTE: You can freeze perogies after you’ve filled them. Just arrange them in single layer on cooking sheets until frozen solid and put them into freezer bags. To cook, just drop frozen perogies into boiling water and proceed as instructed above.



Cabbage (or sauerkraut) and Mushrooms
1 ounce dried mushrooms, soaked in warm water for 1/2 hour and finely chopped
1 small yellow onion, peeled and finely chopped
2 tablespoons butter
2 cups finely shredded cabbage (or sauerkraut)
Salt and freshly milled black pepper to taste


2 eggs plus 1 egg yolk
2 cups (1 pint) sour cream
2 tablespoons melted butter
2 tablespoons vegetable oil
2 teaspoons salt
4 1/2 cups all purpose flour
4 tablespoons oil for sauté


Potato and Cheese:
1 to 1-1/2 pounds white potatoes, peeled and boiled
1 tablespoon butter at room temperature
1/4 to 1/2 cup milk
1/4 to 1/2 cup grated Cheddar cheese (to taste)
Salt and pepper to taste

In fry pan large enough to hold cabbage, sauté onion over low heat in butter until the onion is translucent. Stir in mushrooms. Add cabbage, salt and pepper and stir to mix. Cook over medium heat for 15 minutes. Set aside to cool.

While cooling, make dough. In a medium bowl, lightly beat eggs. Stir in sour cream, butter, oil and salt. Mix to combine Slowly mix in flour. When flour is blended and gathers into a ball, knead on a lightly floured surface into a soft pliable dough, about 10 - 12 minutes. Cut dough in half and let rest in a oiled bowl, covered, for 10 minutes.

Roll out each dough half into a thin circle, about 1/8 inch. Using the rim of a wide drinking glass cut the dough into round circles.

Place less than a tablespoon of filling on half of each circle, leaving a slight margin at the edge. Moisten the edges of the dough. Fold the other half of the dough over the filling. Press into half-moons and seal with water. Crimping lightly with a fork tightens the seal and creates an attractive edge.

Bring large pot of salted water to a boil. Drop pierogi gently into water, using a long-handled spoon to avoid splashing. Cook for 10 minutes. Pierogi are done when they float to the surface. Remove with a slotted spoon, and set on paper towels to drain.

Sauté pierogi in butter, lightly turning once until they are golden on both sides.

Potato and Cheese Filling:
Mash boiled potatoes with butter and milk. Stir in grated cheese. Season with salt and freshly milled pepper to taste. Set aside to cool before using as stuffing.

Yield: About 18 - 24 pieces, according to size of dough cutter

Perogies Beef Filling


1 large onion – sliced
2 tablespoon margarine
1 3/4 cups ground beef
3/4 cup cooked rice
2 teaspoon beef broth
3 tablespoon hot water
1 tablespoon parsley – chopped


Saute onion in margarine. Stir in meat and rice. Dissolve bouillon
in hot water. Add to meat mixture with parsley and salt & pepper to

Perogie Fillings, Meat
Yield: 12 Servings


1 1/2 lb ground beef or ground beef and pork
2 lg onions (finely chopped)
1/2 lb butter, divided
salt and pepper to taste
1 cup chopped mushrooms (optional)
4 tablespoon sour cream (optional)


Saute meat in 1/3 of butter till almost fully cooked. (Meat should not
be overcooked.) Drain. Use balance of butter and saute onion till crystal
clear. Add meat, seasonings and optional ingredients to taste. Let mixture