Chicago Style Pierogis Recipe
This pierogi recipe has been passed down through the generations, with a few personal touches! My grandfather, who is Polish, learned from his mother, who taught my grandmother the art of making these delightful dumplings.
Enjoy them plain or topped with butter, sour cream, bacon, and more. Perfecting your pierogi-making technique takes time, but you’ll eventually develop your own style!
Chicago Style Pierogi
Servings
20
servingsPrep time
1
hourCooking time
40
minutesCalories
281
kcalIngredients
- Dough
4 ½ cups spelt flour
2 teaspoons sea salt
2 cups Greek yogurt
2 large eggs
1 egg yolk
2 tablespoons ghee or olive oil
2 tablespoons avocado oil
- Filling
8 Yukon Gold potatoes, peeled and cubed
1 cup crumbled feta cheese
2 tablespoons nutritional yeast
1 pinch garlic powder
Salt and pepper, to taste
Directions
- Prepare the dough:
- In a large bowl, mix spelt flour and sea salt.
- In another bowl, whisk together Greek yogurt, eggs, egg yolk, ghee (or olive oil), and avocado oil.
- Combine the wet ingredients with the flour mixture until the dough comes together.
- Cover and let the dough rest for 15 to 20 minutes.
- Prepare the filling:
- Cook the Yukon Gold potatoes in boiling water until tender, about 15 minutes.
- Drain and mash the potatoes with crumbled feta and nutritional yeast while still hot.
- Season with garlic powder, salt, and pepper. Let cool.
- Roll out the dough:
- Divide the dough into two balls and roll out one at a time to about 1/8- to 1/4-inch thick.
- Cut into 3- to 4-inch circles.
- Assemble the pierogies:
- Brush water around the edges of each circle.
- Spoon some filling into the center and fold over to seal.
- Freeze the pierogies:
- Place on a cookie sheet to freeze, then transfer to storage bags or containers.
- Cook the pierogies:
- Boil salted water and cook pierogies until they float, about 5 minutes.
- Remove with a slotted spoon.
- Serve and enjoy!
