Pierogi

Ingredients

• 650 grams All-Purpose Flour (sifted)
• 1 teaspoon Kosher Salt (for dough)
• 115 grams Unsalted Butter (melted)
• 240 ml Water (warm to ~95°F)
• 2 units Large Eggs (room temperature)
• 4 large Yukon Gold Potatoes (peeled and cut 1‑inch cubes)
• 225 grams Farmer's Cheese (softened; can use cream cheese)
• 1 teaspoon Kosher Salt (to season potato filling)
• 0.5 medium Onion (finely chopped for mushroom filling)
• 340 grams Mushrooms (finely chopped)
• 240 ml Sauerkraut (drained, dried, and coarsely chopped)
• 30 grams Unsalted Butter (for sautéing mushrooms)
• 0.5 teaspoon Kosher Salt (to taste in mushroom filling)
• 450 grams Ground Beef (80 % lean)
• 0.5 medium Onion (chopped for beef filling)
• 1 unit Garlic Clove (crushed)
• 30 ml Neutral Flavored Oil (for browning beef)
• 115 ml Beef Stock (low‑sodium)
• 0.5 teaspoon Kosher Salt (to taste in beef filling)
• 0.25 teaspoon Freshly Ground Black Pepper (to taste)
• 240 ml Heavy Cream (chilled)
• 60 ml Milk (whole milk)
• 1 teaspoon White Vinegar (for acidifying cream)
• 6 large Baking Apples (peeled and chopped)
• 60 ml White Sugar (granulated (¼ cup))
• 1 teaspoon Kosher Salt (for applesauce)
• 120 ml Water (fresh for applesauce)
• 0.5 medium Onion (sliced and sautéed for topping)
• 30 ml Neutral Flavored Oil (for pan‑frying pierogies)
• 2 tablespoons Fresh Parsley, Chives, or Scallions (chopped for garnish)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together 650 g all‑purpose flour and 1 tsp kosher salt until evenly combined.

   Time: PT5M

2. Melt Butter and Warm Water

   In a small saucepan over low heat, melt 115 g unsalted butter, then add 240 ml water and warm to about 95°F (35 °C). Remove from heat.

   Time: PT5M

   Temperature: 95°F

3. Combine Wet and Dry, Add Eggs

   Pour the warm butter‑water mixture into the flour bowl, add 2 room‑temperature eggs, and stir with a fork until the dough starts to come together.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth, tacky, and slightly elastic.

   Time: PT6M

5. Rest the Dough

   Place the dough back in the bowl, cover with a damp towel, and let rest at room temperature for 30 minutes.

   Time: PT30M

6. Prepare Potato & Cheese Filling

   Peel and cut 4 Yukon Gold potatoes into 1‑inch cubes, boil in salted water for 12 minutes until fork‑tender, drain, then mash or rice. Stir in 225 g farmer’s cheese and season with kosher salt. Let cool to room temperature.

   Time: PT30M

7. Prepare Mushroom & Sauerkraut Filling

   In a skillet, melt a few tablespoons of butter over medium heat. Add 340 g chopped mushrooms and sauté 7–10 minutes until liquid evaporates. Add ½ medium onion, cook 3–5 minutes until caramelized. Stir in 1 cup drained sauerkraut, cook another 3 minutes until excess moisture evaporates. Season with salt and let cool.

   Time: PT20M

8. Prepare Ground Beef Filling

   Heat a few tablespoons of neutral oil in a pan, add 450 g ground beef and brown, breaking it up, about 5–7 minutes. Transfer beef to a bowl. In the same pan, sauté ½ medium onion 3–5 minutes, add crushed garlic 30 seconds. Return beef, add 115 ml beef stock, simmer 5 minutes until most liquid evaporates. Season with salt and pepper. Cool.

   Time: PT20M

9. Roll and Cut Dough

   Divide rested dough into four equal portions. On a lightly floured surface roll each piece to 1/16 inch (1.5 mm) thickness. Use a 3.5‑inch biscuit cutter to cut circles. Place rounds on parchment paper and keep covered.

   Time: PT15M

10. Fill and Seal Pierogies

    Place a heaping tablespoon of chosen filling in the center of each dough round. Fold over, pinch the edges firmly all around to seal. No egg wash needed; press edges to ensure no leaks.

    Time: PT20M

11. Chill or Freeze Pierogies

    Arrange sealed pierogies on parchment, cover, and refrigerate up to overnight or freeze on a sheet until solid, then transfer to a zip‑top bag for up to 3 months.

    Time: PT30M

12. Make Applesauce (Optional)

    In a saucepan combine peeled/chopped apples, ¼ cup white sugar, 1 tsp kosher salt, and ½ cup water. Cover, bring to a simmer, and cook 20 minutes. Uncover, mash to desired consistency, and cook additional 10 minutes until liquid evaporates. Cool.

    Time: PT30M

13. Sauté Onions for Serving

    In a skillet, melt a tablespoon of oil and sauté ½ medium onion sliced until lightly browned, about 5 minutes. Set aside.

    Time: PT5M

14. Boil Pierogies

    Bring a large pot of salted water to a rolling boil. Add pierogies in batches; when they float to the surface (about 30 seconds for fresh, 60–90 seconds for frozen), remove with a slotted spoon.

    Time: PT5M

    Temperature: 212°F

15. Pan‑Fry Pierogies

    In a non‑stick skillet, heat a few tablespoons of oil over medium‑high heat. Add boiled pierogies, fry 1 minute per side until golden brown. Drain excess oil on paper towels.

    Time: PT5M

16. Plate and Garnish

    Transfer fried pierogies to a serving plate, top with sautéed onions, a dollop of sour‑cream‑style crème fraîche, and sprinkle fresh parsley or chives. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g