Annie Pierogi, varenyky, whatever you call them, these crescent-shape packages of deliciousness are one of my very favorite parts of the holidays. I am sharing with you today the Ukrainian side of my family’s traditional Christmas Eve pierogi recipe. They are delicate and ethereal, yet hearty and substantial (not to mention, vegetarian!). Trust me, they are absolute BEST pierogi you will EVER have.
The dough is super easy to work with, extremely forgiving, and cooks up perfectly tender—never chewy or tough. And don’t even get me started on the amazing potato filling. O.M.G. Sweet caramelized onions plus ultra-creamy mashed potatoes equals pure bliss—you’re practically REQUIRED to sneak a few bites as cools.
One of the best parts about this recipe is how fun it is to prepare with the whole fam. When I was growing up, my family would stand in an assembly line rolling and cutting the dough, then forming the pierogi. It takes some practice, but kids are totally up for the task.
Here I am with my daughter, Farrah (only 6 at this time) showing you how it’s done. Enjoy and Happy Holidays, Orbiters!
Best Pierogi Ever
Ingredients
- 4 to 5 medium potatoes, such as Yukon Golds, peeled
- 1 8-oz. pkg. cream cheese, softened
- Salt and black pepper
- ¼ cup butter
- 1 small onion, minced
- 3 cups all-purpose flour
- ½ tsp. salt
- 2 eggs + 2 egg yolks, lightly beaten
- 2 Tbsp. melted butter
- ¾ + 1¼ milk
- ½ cup butter (1 stick)
Instructions
- Dice potatoes and place in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes. Drain well. Return to saucepan and mash with cream cheese.
- Meanwhile, in a small skillet melt butter. Add onion; cook and stir until golden, 8 to 10 minutes. Stir into mashed potato mixture. Season potato mixture to taste with salt and pepper. Let cool, covered, until easy to handle.
- Meanwhile, for dough, combine flour and salt. Add eggs, the melted butter, and enough of the milk to make a soft dough (adjust flour and milk as needed). Cover dough and let rest about 1 hour.
- Roll potato mixture into 1-inch balls. Roll dough 1/16-inch-thick. Cut out 2½-inch circles using a biscuit cutter or empty mushroom can (tip from Grammy). Place potato ball in center of a circle, fold in half, and seal edges by pressing lightly. Repeat with remaining dough and potato filling. Cover loosely with dish towels until ready to cook, up to 2 hours.
- Preheat oven to 200°F. Place the ½ cup butter to a large covered dish and place in oven. Bring a large pot of lightly salted water to boiling. Cook pierogi, 12 at a time, in water for 5 minutes, until all are floating on the surface. Transfer to the dish in the oven and swish around to coat with butter. Repeat with remaining pierogi.
- If desired (or the day after), in a large skillet fry pierogi in melted butter until lightly browned (or arrange pierogi in a single layer on a baking sheet and cook in a 450°F oven 10 to 15 minutes, turning once, until browned).
