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Traditional Pierogi

2022-10-31

By Ukranian Recipe

Ukranian Cuisine

Main Course

Perfect Pierogi Every Time: Slow Cooker, Instant Pot, and Air Fryer Methods

How to Keep Pierogi Tender and Warm in a Slow Cooker Without Drying Out

After making the pierogi, use the slow cooker to keep them warm while you prepare the sauce or other sides. The low, consistent heat ensures that the pierogi remain tender and don’t dry out while maintaining the perfect texture.

Quick Pierogi in the Instant Pot: Pressure Cooked for Soft, Tender Perfection

Use the Instant Pot’s "pressure cook" function to quickly steam pierogi in just a few minutes, saving time while still achieving that soft and tender texture. You can also use the "saute" function to brown the pierogi after cooking for a crispy finish.

Air Fryer Pierogi: Crispy on the Outside, Soft on the Inside with Less Oil

For a healthier twist, use the air fryer’s "air crisp" function to cook your pierogi to golden perfection. This method crisps up the outside while keeping the filling soft and flavorful inside, with less oil than traditional frying.

Tips and Suggestions on Pierogi

Making the dough

Making the dough for Varenyky Pierogi requires a good eye for detail. The dough should be pliable, but not too sticky, and as thin as possible without tearing. Be sure to give the dough adequate resting time to allow the gluten to relax, making it easier to roll out.

Shaping the Pierogi

Shaping the Varenyky Pierogi can be challenging, as it requires careful attention to detail. Avoid overfilling the Pierogi, as this can cause them to burst during cooking. Ensure that each Pierogi is well sealed, as any open ends will cause the filling to spill out.

Choosing the filling

The filling for the Pierogi is the star of the dish, and there are countless variations to choose from. However, not all fillings are created equal, and some may become too dry or too watery during cooking. Experiment with different fillings to see which ones are the best fit for you.

Cooking the Pierogi

Cooking the Varenyky Pierogi properly requires a bit of skill. Boiling them for too long can cause the dough to become tough and rubbery, while undercooking can result in soggy Pierogi. Keep an eye on the Pierogi while they cook and remove them from the water as soon as they float to the surface.

Serving the Pierogi

Varenyky Pierogi are traditionally served with sour cream, fried onions, and bacon bits. Be sure to give each Pierogi a generous dollop of sour cream, and garnish with the onions and bacon bits for added flavor and texture.

Classic Pierogi Recipe

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 egg
  • 3/4 cup warm water
  • 2 cups mashed potatoes
  • 1 onion, finely chopped
  • 1/2 cup cheddar cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp butter

Instructions

  1. Prepare the dough by combining the flour and salt in a large bowl. Add the egg and warm water, and mix well. Knead the dough for about 5 minutes, or until it becomes smooth and elastic.
  2. Cover the dough and let it rest for about 15 minutes.
  3. Prepare the filling by mixing together the mashed potatoes, finely chopped onion, grated cheddar cheese, salt, and black pepper.
  4. On a floured surface, roll out the dough to a thickness of about 1/8 inch.
  5. Cut out circles using a cookie cutter or a glass. Place a spoonful of filling in the center of each circle.
  6. Fold the dough over the filling and pinch the edges together to seal. Repeat with the remaining dough and filling.
  7. Bring a large pot of salted water to a boil. Add the varenyky pierogi, a few at a time, and boil for about 3-4 minutes, or until they float to the surface.
  8. Remove the varenyky pierogi from the pot with a slotted spoon and place them on a plate.
  9. Melt the butter in a saucepan and pour over the varenyky pierogi. Serve hot.
  10. Enjoy your delicious homemade varenyky pierogi!

Cooking Time

Preparation Time 30 min

Cook Time 40 min

Total time 70 min

Nutrition Facts

  • Calories: 350
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Carbohydrates: 49 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Protein: 10 g

Variations for Pierogi, Dumplings

Pierogi Filled with Cottage Cheese

This version is made by filling soft, handmade dough with a creamy mixture of cottage cheese, egg, and herbs, then boiling until tender.

Pierogi Filled With Cottage Cheese and Chives

Vegan Pierogi

This version is made with a plant-based dough and filled with a savory mixture of mashed potatoes, sautéed onions, and dairy-free spices.

Vegan pierogi with sautéed kale

Pierogi Stuffed with Cauliflower

This version is made with a delicate dough, filled with seasoned mashed cauliflower, garlic, and herbs, then boiled and sautéed for added flavor.

Crispy Pierogi Stuffed with Cauliflower Mash

Pierogi Stuffed with Spinach and Ricotta

This version is made with a tender dough, filled with creamy ricotta cheese and vibrant spinach, perfectly seasoned and pan-fried to golden perfection.

Spinach Ricotta Pierogies

Pierogi Stuffed with Caramelized Onion

This version is made with a fluffy dough, filled with sweet caramelized onions, seasoned with herbs, and sautéed until crispy and golden.

Caramelized Onion & Potato Vegan Pierogies

Polish Dumplings

This version is made with a hearty dough, filled with savory ingredients like potatoes and cheese, then boiled and lightly pan-fried for flavor.

Vegan Pierogi with Mushroom Filling (Polish Dumplings)

Plum Varenyky

This version is made with tender dough, stuffed with ripe plums and a hint of sugar, then boiled and served with sour cream.

Plum Vareniki (Plum Pierogi)

Pierogi Recipe Review

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