Don’t pierogies in pubs totally suck or ho-hum?   The dough is tasteless and almost artificial.  The filling is bland and you end up burying your pieces in sour cream and bacon.  Kind of pointless, eh?

Ummm….One of Canada’s national dishes?   https://en.wikipedia.org/wiki/Pierogi

 

Print Recipe
Pierogi
Pierogi
Course Side Dish
Cuisine Comfort Food
Servings
Course Side Dish
Cuisine Comfort Food
Servings
Pierogi
Instructions
  1. Make your dough. About 50 turns. I leave about 1/2 cup of flour on the side. I turn the dough till I loses it's stickiness. It should feel like playdough. Set aside and rest covered.
  2. Boil salted water and cut the potatoes into smaller chunks to cook faster. When you can poke a fork through the largest of the potatoes. Scoop out and keep water boiling. You can use a fresh pot of boiling water but why bother? I see no difference.
  3. Add all other ingredients into the potatoes and mash.
  4. Roll out the dough to 1/8 - 3/16 max. Too thin you could end up making holes and making a mess. Cut your rounds 4" dia.
  5. Add your filling and make your pierogies.
  6. I like to cook in batches. Gently place the perogies into the water. After you put them in give the pot a gentle stir in case they are sticking to the bottom or each other. When they float to the top. Take them out.
  7. Place the perogies on a lightly oiled sheet or what I do is straight into a frying pan to eat.