Filled with cheesy potatoes and topped with crispy bacon, these homemade dumplings are downright delicious.
Featured food story
“Making perogies with my mom and sisters on New Years Day. It was a great bonding time.”
Yield: 6 dozen (72 perogies)
Prep time: 60 minutes
Cook time: 5 minutes per batch
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 large eggs
- 1/2 cup unstalted butter, softened
- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 2 tablespoons butter
- 5 oz. cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
- Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
- Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
- Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
- Serve with the toppings of your choice and enjoy!
- To freeze: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
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Recipe from the delicious tastemakers at Taste of Home!