Make Pierogi with Me – Video Notes

I make these pierogi from scratch every weekend. Once you get into the groove of it, it’s easy to get fast and faster at it.

I use my Ninja Foodi for both pressure cooking and air frying. You can find the details of it here – 8 Qt Ninja Foodi

My mug is not made anymore, but all Vilks Stoneware pieces are made by hand and gorgeous – https://vilksstoneware.com/

Pierogi Dough

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

3/4 cup water

2 tbsp peanut oil (or any neutral tasting oil)

1 egg

Filling

3 medium potatoes (I use russet but any variety will be fine)

1/2 cup shredded cheese (plus more for topping)

you can add garlic, onions, spices, bacon, whatever you like there

1. Make dough by combining flours, then whisking water, oil and egg together and adding to flour mixture.
2. Allow mixer to mix dough with hook attachment for several minutes. If needed, add more water.
3. While dough is mixing, peel and chop potatoes into roughly even pieces. Cook until tender. If using pressure cooker, cook for 10 minutes.
4. Roll out dough into sheets and, using a cookie cutter or glass rim, cut into approx 40 circles.
5. Mix cheese into potatoes and add in whatever fillings you’d like.
6. For each pierogi, wet edges of dough circle, place 1/2 tbsp of filling in center, pinch together in a half moon shape and crimp edges with a fork. Make 10 at a time.
7. Boil, move to fryer for 5 minutes and then cover in cheese.
8. Repeat for 4 batches of 10.