Easy Pierogi Recipes – A Variety Of Tasty Delicacies From Across Europe

Pierogi

Easy Pierogi Recipes – Bringing Europe to your table

European cuisine not only delivers mouthwatering and hearty dishes, but it, furthermore, includes easy pierogi recipes. You simply have to try some, if not all, of these dumplings. Then you will see that pierogis not only melt your heart but on your tongue, as well.

Traditional Russian Pierogi

Ingredients For 4 Portions

350 g of flour                          Easy-Pierogi-Recipes

1 small egg

130 ml of water, lukewarm

600 g potatoes (new)

250 g curd

1 large onion

1 tbsp butter

Salt and pepper, coarsely ground

2 tablespoons of lard or 2 tablespoons of butter to water

200 ml sour cream

Preparation

Total time about 75 minutes

  1. For the filling, peel the potatoes, wash and cook in salted water.
  2. Process the hot potatoes into a smooth mass.
  3. Chop the onion and sauté in 1 tablespoon of butter golden yellow.
  4. Smooth the curd.
  5. Put the potatoes, curd and onions together with the fat in a bowl.
  6. Stir well and season with salt and pepper.
  7. The mass should not contain curd or potato clumps. 
  1. In a large bowl, add the flour, the egg, the water and some salt and knead into a smooth dough.
  2. Divide into 2 portions.
  3. Then roll the dough out thinly on a floured work surface.
  4. Cut out with a glass of circles of about 3 inches in diameter.
  5. Add a heaped teaspoon of stuffing to the center of each circle of dough. 
  6. Fold the dough into crescents and press the edges carefully.
  7. Take care that the filling does not come through the edges! Bon-Appetit
  1. Cook the dumplings in plenty of boiling water in a shallow pot.
  2. Stir gently and let simmer on the surface for another 2 to 3 minutes.
  3. Remove them with a slotted spoon.
  4. Serve with hot butter or hot lard.
  5. Add heavy cream to it.

The cold dumplings can be fried in butter or lard, as well.

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Polish Pierogi – 3 Different Kind

Ingredients For 4 Portions

400 g of flour

1 medium egg

Water, lukewarm

4 medium-large potato (new)

1 tbsp curd, or alternatively cream cheese mixed with cottage cheese (Twarog)

Onion, diced, amount after your liking 

250 g minced meat

1 pack of sauerkraut

200 g button mushrooms Polish-Pierogi

Salt and pepper

Paprika powder, sweet

Marjoram, and/or oregano/savory

Laurel leaves, optional

Preparation

Working time approx. 45 min.

Cooking/baking time approx. 10 min.

Total time about 55 minutes

First of all, I would like to present the pierogi with three different fillings that can be chosen at will, or if you want to try them all at once, you will need to adjust the quantities to them.

  1. Pile the flour on the work surface and make a hollow in the middle.
  2. Put the egg in the hollow.
  3. Constantly add the lukewarm water in small doses.
  4. Do not worry if the dough is initially full of clumps and not supple at all.
  5. Simply continue to knead (or add more lukewarm water) until it becomes a smooth but firm mass.
  6. If the filling is not ready yet, cover the dough with a damp cloth so that it does not dry out.
  7. If it is ready, roll the mass out to about 3mm and cut out the dumplings with a (slightly wide) glass.
  8. Put a teaspoon of stuffing into the center of the dough and fold it up and press the edges firmly.
  9. Pour into boiling salted water and leave to infuse. When they swim up, they are done.

Filling 1 with Twarog and Potatoes:

  1. For this, you peel the potatoes, cook and crush them.
  2. Caramelize the onions (do not let them burn or let them get too glassy) and mix with the Twarog.
  3. For seasoning use salt, pepper and a little paprika (sweet).

Filling 2 with Minced Meat:

Glaze the onion cubes, mix them with the raw minced meat and season with salt, pepper and marjoram (or oregano or savory).

Stuffing 3 with Sauerkraut and Mushrooms:

  1. For this filling, you need sauerkraut, sliced button ​​mushrooms and peppercorns.
  2. If you like, you can add bay leaves and raw, diced onions.
  3. The ingredients get all cooked together.
  4. Add the mushrooms only once the sauerkraut is almost cooked.
  5. To simplify the filling process, you can cut the sauerkraut with scissors before you cook it.
  6. When the mushrooms are done, remove the peppercorns and bay leaves and you are ready.

Tip

Served with melted butter, caramelized onions and/or boiled bacon you have a perfect Polish meal. Also, for those who know and like it, they may wish to enjoy red drinking-borscht with it, as well. 

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Finnish Pierogi – Karelian Pierogi (Karjalapiirakka)

Ingredients For 4 Portions

40 ml of water, cold                          Finish-Pierogi

0.2 tsp salt

20 g of flour (wheat flour)

20 g of flour (rye flour)

10 g of butter, melted

60 ml of water

40 g milk rice/risotto rice

Salt

120 ml of milk

Butter melted in water for glazing or dipping

Preparation

Total time approx. 60 min.

  1. Mix together the water, salt, both types of flour and butter -knead.
  2. Roll out into small circles very thinly (about 0.7 inches).
  3. Cook the rice in water and salt until all water has boiled off. Add milk and continue cooking for 30 minutes.
  4. Place a spoonful of the milk or risotto rice on each circle, flatten the sides and squeeze into folds.
  5. Bake for 5-10 minutes at 400 – 450 degree Fahrenheit.
  6. Melt butter in water and dip the freshly baked dumplings.
  7. Serve warm with egg-butter.

Egg-Butter

  1. Boil the eggs hard and dice.
  2. Mix them with the soft butter.
  3. I take about 3 eggs on 150g butter
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Polish Pierogi With Blueberry Filling (Strawberry Filling Also Available)

Ingredients For 4 Portions

370 g flour Pierogi-With-Blueberry-Filling

110 ml of water

1 large egg

15 g butter

1 tsp salt

250 g blueberries or strawberries

4 tbsp sour cream or cream

Cinnamon/sugar mix after your liking  How-Many-Calories-In-Pierogi-?

Preparation

Working time approx. 75 min.

Cooking/baking time approx. 10 min.

Total time approx. 85 min.

  1. Knead the flour, eggs, soft butter, salt and the water in the food processor or with the hand mixer to a beautiful dough until it no longer sticks to the bowl.
  2. If the dough looks too firm or a little crumbly, pour in one to two small shots of water after your feeling.
  3. The dough has its perfect consistency when it is a bit elastic.

I recommend flouring the worktop.

This helps enormously when rolling out with the rolling pin. But beware! Too much flour can make the dough stiff. So for beginners, less is better than too much.

  1. Roll out the dough with the rolling pin.
  2. It should still be around 0.7 inches thick.
  3. Cut out round circles with the edge of a glass.
  4. If you now take the circles in your hand, it helps to pull them a little wider with your fingers.
  5. Place a few blueberries in the middle and fold the dough like a crescent moon.
  6. For apprentices, it is recommended to take less than more blueberries/ strawberries to start with.
  7. The fruits should be completely enclosed.
  8. Squeeze the edges of the dough and either fix with a fork or press small “ears”.
  9. Put a pot of water to boil.
  10. Use about the same amount of water as when cooking pasta.
  11. Lightly salt the water.
  12. Add the pierogis.
  13. It is recommended to leave them enough space, otherwise, they could stick together during cooking.
  14. Once they float upwards, continue to cook for about 4 minutes.
  15. Drain with a colander.

Arrange on the plates together with a tbsp of sour cream or whipped cream. Those who like it a little sweeter can still add a helping of the cinnamon sugar mix.

Enjoy your meal!

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Tip

If you have made too many pierogis, or want to take advantage of the blueberry season, you can also freeze them. You can either layer them between two levels of floured aluminum-foil or freeze them just as they are, simply putting them in a freezer bag. Or, you can vacuum seal them ‘Sous Vide’ style. This way, they will last almost forever. 

Ingredients For 4 Portions

For The Dough

500 g flour

Pierogi-With-Mushrooms250 ml sweet cream

Two large eggs

2 tsp salt

Two pinches of Cayenne pepper              

For The Filling  

2 shallots, diced

8 leaves white cabbage, medium size

Oil, for frying, after your preference

Salt

Pepper

Caraway, ground

1,000 g chanterelles, ready and cleaned

2 onions, diced

200 g bacon, mixed, roughly diced

8 stalks parsley, chopped        Pierogi-Dough

4 tbsp butter

2 tbsp flour

2 cups cream, sweet

Salt

Pepper

Oil, for the mold

2 large Eggs

Preparation

Total time approx. 60 min.

  1. Sift the flour into a large bowl.
  2. Add the eggs, cream, salt and cayenne.
  3. Knead an elastic dough from it.
  4. Put it in the fridge wrapped in foil for an hour.
  5. Cut the white cabbage leaves into 1.5 x 0.15 inches wide strips, cutting out the thick leaf attachments.
  6. Heat a little oil in a frying pan.
  7. Glaze the shallot cubes into a  sauce, then add the white cabbage strips and keep frying.
  8. Cook all ingredients for about 15 minutes on medium heat, then salt vigorously and add pepper.
  9. If you like cumin, stir in a pinch.
  10. Set aside.
  1. Roll out the chilled dough thinly. Easy-Dinner-Recipes
  2. Cut squares (depending on size between 4 to 6 pieces) from it. 
  3. Spread the herb filling inside.
  4. Close the pierogis well.
  5. Here, I recommend the old and good fork-press method.
  1. Brush the bottom of a mold with oil, and place the pierogis inside.
  2. Brushed over them with mixed egg patter.
  3. Bake the pierogis in a preheated oven at 350 degrees Fahrenheit for about 25 minutes.
  1. Meanwhile, melt the butter in a pan, and fry the ham/bacon cubes a bit.
  2. Then add the onion cubes and fry everything until the onion is glassy.
  3. Put the chanterelles in the pan.
  4. Continue frying for a few minutes until the mushrooms lightly release their water. Sprinkle the flour over it, stir, and whip with cream.
  5. Cover on a smaller heat.
  6. Then remove the lid and simmer the sauce until it turns a little thicker as desired.
  7. Stir in the parsley.
  8. Season with salt and pepper.
  9. Add the pierogis to the plates with ragout and serve hot.
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Bon Appetite!

My friends, I truly hope these easy pierogi recipes come in handy for you, and that you have fun preparing them. I’m certain that there will be at least one recipe which you will find tasty and add to your personal favorite dishes.

Personal note

Have you ever had pierogi before? If so, what kind and how did you like them? Please, leave a message below with your thoughts, suggestions, requests and even your own recipes that you’d like to share. We here are all happily looking forward to hearing from you.

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In the meantime, I’m sending you lots of love, harmony, happiness and an abundance of all good things. Keep in mind that you are beautiful, precious, unique and endlessly loved regardless of what others might say about you. Thus, keep on shining.

Love
Before Thy Spirit, I Bow
~Namaste~

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