Chef Brian O'Hea's Pierogies on WMTW's "Morning Menu"
A traditional European side dish, pierogies are dumplings made of unleavened dough and stuffed with a variety of fillings.
Recipe type: Side Dish
Cuisine: Polish/German
Serves: 6-8
  • 20 Ounces - All-purpose Flour, sifted
  • 1 Teaspoon - Kosher Salt
  • ¼ Teaspoon - White Pepper
  • 2 Each - Eggs, beaten
  • 1 Cup - Sour Cream
  • ½ Cup - Unsalted Butter, melted, keep warm
  • 3 Each - Potatoes, peeled and cut into wedges
  • ½ Cup - Heavy Cream, warm
  • 3 Tablespoons - Unsalted Butter, melted
  • 6 ounces - Gruyere Cheese, grated
  • ¼ Cup - Chives, minced
  • To Taste - Kosher Salt and White Pepper
  1. For the dough combine all the ingredients in mixing bowl. By hand mix together until dough forms
  2. Knead dough on floured surface for five minutes or until all flour is incorporated and dough feels smooth and elastic
  3. Cover dough and let rest for one hour at room temperature
  4. For Filling place peeled potatoes in cold salted water and bring to boil
  5. Turn down to simmer and cook until soft (20 minutes)
  6. Drain potatoes and process through ricer
  7. Add heavy cream, butter and seasoning to potatoes and mix with rubber spatula until smooth consistency
  8. Cool mashed potatoes
  9. Add chives and grated Gruyere cheese and place in piping bag
  10. Process perogie dough through pasta machine
  11. Cut dough into 2 inch circles, place one tablespoon of filling on circle, fold over and seal with fork, reserve in refrigerator for up 48 hours or freeze for future use
  12. Bring two quarts salted water to boil
  13. Cook perogies in boiling water for 3 - 5 minutes or until they raise to surface
  14. Place non-stick frying pan over medium-high heat, add clarified butter
  15. Drain perogies with slotted spoon and brown in frying pan, two minutes per side
  16. Serve perogies with caramelized onions, bacon and sour cream or with braised cabbage and Kielbasa
Recipe by The Kennebunk Inn at