handmade is better
I don’t know if it’s even possible to be Ukrainian without loving pierogies. And it’s not even just the fact that they’re made up of fluffy, savory potato or cabbage filling swaddled in a tender blanket of dough, but it’s also the feeling of nostalgia and familiarity that comes with eating and making them. For my entire life, my family has celebrated Christmas Eve with a traditional Ukrainian supper, which includes mountains of pierogies handmade by my grandmother (although more recently it’s been more of a group effort as a way to relieve my Bunia of some of the strain of supplying us with at least 100 beautifully crafted pierogies as she has for many years–though she remains a steadfast coach!).
Traditionally a meat-free meal, Ukrainian Christmas Eve pierogies, or “verenyky,” are made with potato and cabbage, although the rest of the year you can play around with the fillings and even try using a meat filling. Below is my grandmother’s tried and true handmade pierogi recipe that has been beloved by my entire family for decades. As a gentle warning, this is not a quick meal, and you will likely log at least a couple hours on your feet getting these babies made. But it will be so worth it!
⟶ the recipe
handmade pierogies (verenyky)
ingredients
For the dough
2 ½ cups flour
1 egg, room temperature
1 tablespoon vegetable oil
¾ cups water
Potato filling
5 pounds potatoes
2-3 onions, sautéed
¾ package cream cheese
8 ounces sharp cheddar cheese, finely grated
Salt and pepper
Cabbage (kapusta) filling
4 heads of cabbage (about 10 pounds), quartered with core cut out
1 small jar/can of sauerkraut
2-3 yellow onions
Salt and pepper
Prep time
1-3 hours
Cook time
30 minutes
Total time
2-4 hours
For potato: 2 batches dough = 120 verenyky (5 pounds potatoes)
For cabbage: 2 batches dough = 112 verenyky
instructions
In a large bowl, combine the flour, egg, oil, and water. Mix dough with a mixer and dough hook attachment. Wrap in plastic wrap, and let it sit on the counter at room temperature for an hour and a half. Prepare additional batches of dough for more filling as needed.
To make the potato filling, peel and cube potatoes. Cook in a pot of boiling water for about 20 minutes, until fork tender. Drain potatoes, and press them through a potato ricer into a large bowl.
Stir in cream cheese and cheddar, while potatoes are still hot. Add onions and mix well.
To make the cabbage (kapusta) filling, cook cabbage in water until tender, about 45 minutes (can use 2 pots if needed). Drain cabbage and spread on cookie sheets to cool. Once cooled, separate hard stems (use hands for ease). Squeeze out water with hands and press into sieve.
Chop drained cabbage to make sure there are no hard pieces. Cook small can sauerkraut with 2 cans water. Boil, then simmer for 5 mins. Drain, squeeze out water, and chop finely.
Sauté chopped onions in oil. Add sauerkraut and cook on medium to remove liquid.
To assemble the pierogies, roll dough out on a clean, lightly floured surface. Use a circular cookie cutter to cut dough into circles. Scoop filling with a teaspoon and place in the center of the circle. Fold the pierogi shut and pinch edges until fully sealed. Place pierogies on floured cookie sheet.
Bring a large pot or dutch oven filled with water to gentle boil (if rolling, pierogi will open in the water!)
Boil pierogies 10-12 at a time, for 2-3 minutes. They will float to the top when ready.
Use a slotted spoon to remove each pierogi and place in a colander to drain. Transfer pierogies to a glass baking dish and brush with melted butter. Serve warm with sour cream.
⟶ recipe notes
- It may take a few tries of filling the pierogies to get in a groove and figure out the right amount of filling you need. This largely depends on the size of the circular cookie cutter and the thickness of the dough. I personally like my pierogies with a thinner dough and more filling, but this may depend on your preference
- Also, when you’re pinching the pierogies shut, try to fill the side of the dough that has less flour so the dough sticks together easier. And make sure they are fully shut before boiling so they don’t open up in the water!
⟶ modifications
- As I mentioned, you can make these verenyky with all sorts of different fillings. You can make them meat-based with ground beef or chicken, more veggie-heavy with spinach or sweet potato, and even fruity with blueberries! Plain cheese pierogies are also a common and delicious option
⟶ make it ahead & store it
- If you make the pierogies a few days before serving, store them in a glass baking dish in the fridge with a layer of plastic wrap over top and a layer of foil sealed over the dish. Reheat in the oven before serving
- Another way to enjoy these pierogies after initially making them is to pan fry them with a little oil on both sides. This will make them nice and crispy, and personally my preferred way of enjoying these leftover!
- Additionally, you can freeze the cooked pierogies in a large freezer ziploc for up to 3 months. Defrost before reheating or frying
