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+ servings
Thanksgiving sides

Holiday Pierogies

Chef Josh Bettis
5 from 1 vote
Prep Time 1 hr 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Course Side
Servings 50 pierogies

Ingredients
  

  • For the Pierogies:
  • 3 cups all-purpose flour plus additional for dusting while rolling dough
  • 1 cup cool water
  • 1 large egg
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • Fillings of Thanksgiving leftovers of choice

Instructions
 

  • Place the flour in a large kitchen bowl.
  • In the center of the flour, make a well, as if you were beginning to make pasta. In the well, incorporate the water, egg, oil and salt.
  • Begin lightly beating the egg mixture, while moving the fork slowly from the middle of the bowl, gradually incorporating the flour until a soft dough forms.
  • Once all of the flour is incorporated and the dough is formed, remove the dough to a lightly floured, clean, dry countertop. Knead the dough, dusting with flour as needed to prevent sticking to the countertop.
  • Loosely cover the dough with plastic wrap and allow to rest at room temperature for 1 hour.
  • Roll out the dough to a 1/8-inch thickness. Take a 2 1/2- inch round cookie cutter and cut circles out of your dough. Select the Thanksgiving fillings of your choice. (See below)
  • Place a good-size tablespoon of filling in the middle of the circle of dough. Fold into a half moon and pinch the edges.
  • You can either cook them now or freeze them for later.
  • To freeze, do NOT cook them first. Place the pierogies on baking sheets for three hours in the freezer so they do not touch. Once frozen, place all of them in a ziptop bag for future use.
  • To cook, boil salted water in a medium to large saucepan. Boil the pierogies in batches for about 5 minutes or until they float. Once they float, they are ready to eat.
  • If you want, after boiling, you can saute the pierogies in brown butter for a nice finish.
  • For the Filling:
  • Potatoes: Mix up cold mashed potato with a little nutmeg. You can also chop up some leftover Brussels sprouts to add to the mashed potato.
  • Turkey: Combine shredded turkey with a little cheese (such as Brie) and leftover cranberries. Or leave plain.
  • Sweet Potatoes: Mix sweet potatoes with sausage (such as chorizo), if you have some. It is also good with curry and leftover peas. If you want a sweet potato pie flavor, add nutmeg and cinnamon to the sweet potato and dust the pierogies with powdered sugar.
  • Proceed to fill dough and bake or freeze.
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