These homemade pierogi are a comforting and delicious dish, perfect for any occasion. With a savory filling of potatoes, cabbage, and eggs, and a soft yet slightly crispy dough, these pierogi are sure to satisfy your taste buds. The addition of parsley, dill, and bell pepper elevates the flavor, making them a classic dish that everyone will love.
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Cuisine: Eastern European
Ingredients
For the Pierogi Dough:
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500g (17.6 oz) potatoes 🥔
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2 eggs 🥚🥚
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1 teaspoon salt 🧂
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½ teaspoon ground black pepper ⚫
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150g (5.3 oz) flour 🍚
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Additional 150g (5.3 oz) flour, add more if needed 🍚➕
For the Filling:
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1 onion 🧅
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1 bell pepper 🌶️
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300g (10.6 oz) cabbage 🥬
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Parsley 🌿
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Fresh dill 🌿
For Cooking:
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2 tablespoons vegetable oil 🥄🫒
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100-150ml (3.4-5.1 fl oz) vegetable oil 🫒 (for frying)
Step-by-Step Cooking Directions
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Prepare the Potatoes and Eggs
Start by boiling the potatoes in a pot of water until soft, about 15-20 minutes. Once the potatoes are done, drain them and mash them in a large bowl. Peel and chop the boiled eggs, then add them to the mashed potatoes. -
Prepare the Filling
In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and bell pepper, and sauté for 4-5 minutes until they soften. Next, add the chopped cabbage and cook for another 5-7 minutes until the cabbage becomes tender. Once done, mix the cooked vegetable mixture into the mashed potatoes and eggs. Season with salt, pepper, parsley, and fresh dill to taste. -
Make the Pierogi Dough
In a large mixing bowl, combine the flour, salt, and eggs. Gradually add water to form a soft dough. Knead the dough for about 5-7 minutes until it’s smooth and elastic. You may need to add the extra 150g of flour to achieve the right consistency. Once the dough is ready, cover it with a damp cloth and let it rest for 10 minutes. -
Shape the Pierogi
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter (like a glass or a cookie cutter), cut out circles of dough. Place a spoonful of the potato and cabbage filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal. -
Cook the Pierogi
In a large pot of boiling salted water, drop the pierogi in batches and cook for about 3-5 minutes or until they float to the surface. Once they are cooked, remove them from the water with a slotted spoon and set them aside. -
Fry the Pierogi
In a large skillet, heat 100-150ml of vegetable oil over medium heat. Add the cooked pierogi to the skillet in batches and fry until golden brown and crispy on both sides, about 3-4 minutes per side. -
Serve and Enjoy
Once the pierogi are crispy and golden, remove them from the skillet and serve hot. Garnish with additional fresh parsley or dill if desired. Enjoy your delicious homemade potato and cabbage pierogi!
Nutritional Information (per serving, assuming 8 servings)
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Calories: 220
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Protein: 5 g
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Fat: 12 g
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Carbohydrates: 25 g
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Fiber: 3 g
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Sugar: 2 g
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Sodium: 250 mg
The Origins and Popularity of the Recipe
Pierogi are a beloved dish in many Eastern European countries, with each region offering its unique variations. Traditionally, pierogi are made with a variety of fillings, including potatoes, cheese, meat, and fruit. Potato and cabbage pierogi are particularly popular in Poland and Ukraine, known for their hearty and comforting flavors. These dumplings are often enjoyed during holidays and special family gatherings.
Reasons Why You’ll Love This Recipe
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Hearty and satisfying: The combination of potatoes, cabbage, and eggs makes for a filling, comforting meal.
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Crispy and soft: The fried pierogi have a crispy exterior while remaining soft and tender inside.
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Customizable: Feel free to experiment with different fillings like mushrooms, cheese, or meat to suit your taste.
Health Benefits
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Potatoes: A great source of potassium and fiber, which help regulate blood pressure and digestion.
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Cabbage: High in vitamin C, fiber, and antioxidants, cabbage is great for boosting immune health and digestion.
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Herbs: Fresh parsley and dill provide antioxidants and vitamins that support overall health.
Serving Suggestions
Serve these pierogi with a side of sour cream, applesauce, or a simple salad for a balanced meal. They also pair well with pickled vegetables or a tangy dipping sauce for added flavor.
Cooking Tips
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Seal the pierogi properly: Make sure the edges are tightly sealed to prevent the filling from leaking out during cooking.
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Don’t overcrowd the pan: Fry the pierogi in batches to ensure they cook evenly and get crispy on all sides.
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Freezing: If you have leftover pierogi, you can freeze them before frying. Simply place the uncooked pierogi on a baking sheet in a single layer, freeze until solid, and then store them in a freezer bag for up to 3 months. To cook, simply boil and fry as usual.
Variations to Try
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Cheese pierogi: Add cottage cheese or cheddar cheese to the filling for a creamy twist.
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Mushroom filling: Substitute the cabbage with mushrooms for an earthy and savory variation.
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Sweet pierogi: Make a dessert version by filling the dough with fruit and sugar, then serve with whipped cream or vanilla ice cream.
Conclusion
These potato and cabbage pierogi are a delicious and satisfying meal that brings the warmth and comfort of Eastern European cuisine to your kitchen. With their crispy exterior and tender, flavorful filling, they are sure to become a family favorite. Whether served as a main course or a side dish, these pierogi are perfect for any occasion.
10 Comprehensive FAQ Section
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Can I make the pierogi dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before shaping the pierogi. -
Can I freeze the pierogi?
Yes, pierogi freeze well. Simply freeze the uncooked pierogi on a baking sheet and then transfer them to a freezer bag. Cook them straight from the freezer when ready. -
Can I use a different filling?
Absolutely! You can experiment with fillings like mushrooms, meat, or even sweet fillings like fruit and sugar. -
How do I keep the pierogi from sticking to each other?
To prevent sticking, lay the cooked pierogi on a parchment-lined baking sheet and dust them lightly with flour. You can also place them in a single layer to avoid them sticking together. -
Can I make pierogi without frying them?
Yes, pierogi can be boiled and served immediately without frying. They will still be delicious! -
Can I make these pierogi gluten-free?
Yes, use a gluten-free flour blend to make the dough. You may need to adjust the water content for the right dough consistency. -
What can I serve these pierogi with?
Pierogi are great with sour cream, applesauce, or pickled vegetables. They also pair well with a side salad or roasted meats. -
How do I know when the pierogi are cooked?
The pierogi are cooked when they float to the surface of the boiling water. After boiling, you can fry them until golden brown. -
Can I make the pierogi spicy?
Yes, you can add chili flakes or hot sauce to the filling to give the pierogi a spicy kick. -
Can I use a different type of oil?
Yes, you can use any cooking oil you prefer, such as sunflower oil or canola oil, for frying the pierogi.