It’s my grandma’s tradition to make pierogies every New Year.  I didn’t pick up on the tradition until about three years ago.  Ever since, I’ve enjoyed making these in my kitchen and having a tradition of my own.

The “secret” to this recipe is the sour cream in the dough.  It makes it moist!

This year, I wanted to jazz things up a little bit with different fillings.  I typically do mashed potatoes, but wanted to try some new things.  We’re not fans of sauerkraut, so we skipped that.  Instead, I made cheddar mashed potatoes, fried cabbage, and sauteed mushrooms with shallots.

The below recipe makes 50-75 pierogies depending on size.  Luckily, they freeze well and can be kept for up to six months in the freezer.  To cook after frozen, simply boil them until they rise to the top, and then saute them with butter and onions until golden.


For the cheddar mashed potatoes:
-4 Medium Potatoes, peeled
-1/2 Cup Freshly Grated Cheddar
-Splash of Milk
-2 Tablespoons Butter

Boil potatoes for 20 minutes, or until fork tender.  Drain and put in a large bowl with grated cheese, butter, and a splash of milk.  Whisk or mash until smooth and creamy.

Put in the fridge until ready to use.  It’s actually way easier to fill the pierogies when cold, and is much less sticky.

For the fried cabbage:
-1/2 Head of Cabbage, chopped
-2 Tablespoons Butter
-Salt and Pepper to Taste

Chop cabbage.
Melt butter on medium heat and fry cabbage until tender, about 20-30 minutes.
Drain any remaining moisture off with paper towels.
For the mushrooms with shallots:
-2 Cups White Mushrooms, well cleaned with stems discarded, chopped small
-1 Small Shallot, minced
-1 Tablespoon Butter
In a skillet on medium heat, melt butter.  Add shallots and mushrooms and saute until golden.

For the dough:  *If you are making all of the fillings, you’ll need to make three batches, one for each filling.
-3 Cups Flour
-1/2 teaspoon Salt
-1 Tablespoon Melted Butter
-1 Cup Sour Cream
-2 Eggs

In a large bowl, mix together flour and salt.  Add sour cream, eggs, and melted butter.
If the dough is too dry, add a splash of warm water (1 Tablespoon at a time.)  However, dough should be shaggy.

On a well, floured surface, roll out the dough with a rolling pin:

Until it’s very thin.

Use a cookie cutter or a cup to cut the dough into circles.

Keep going…

Pull the scraps up (you’ll use them again, just re-roll them out.)

Then start to fill them with whatever you’ve chosen!

Such as the mushrooms and shallots.
Or fried cabbage.

Pinch the ends shut with your fingers and then crimp with a fork.

Thoroughly crimp them shut…you don’t want your filling coming out when you boil them!

In a large pot of boiling water, drop pierogies in so they do not touch each other.  When they rise to the top (about 1-3 minutes) remove them with a slotted spoon.  Transfer to a skillet on medium heat, and saute with butter and onions until golden on both sides, about 3-5 minutes.

Tip:  Flash freeze extra pierogies!  They’re still way better than the frozen kind you can buy at the store.  When ready to eat, just put them in boiling water for a few minutes, and then saute!