Behind The Scenes: Elyse’s Family Pierogi Recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

All week long we are cooking with behind-the-scenes folks who work at Fox 8 News! This recipe was presented by Fox 8 Production Assistant Elyse Chengery. It's a recipe that has been passed down from her Ukrainian grandmother.

Elyse says pierogies are simple to make and can be frozen for future use. Elyse shared her family recipe for mashed potato, cheese and onion pierogies.

Elyse's Family Pierogi Recipe

2 cups flour
1/2 tsp. salt
1 large egg
1/2 cup sour cream
1/4 cup butter, softened and cut into small pieces
Also need butter and onions for sauteing


Mix flour and salt. Beat the egg and add it to the flour mixture.
Add 1/2 cup sour cream and softened butter.
Work the dough until its not sticky anymore (approximately 5-6 minutes)
Wrap dough in plastic wrap & refrigerate 20-30 minutes or overnight.
Dough can be refrigerated up to two days.

Makes 12-15 pierogies.

Roll the dough on floured surface 1/8" thick
Cut circles of dough 2" for small pierogies with drinking glass
Place 1 tablespoon potato and fold over into semi circle
Press ends together with forks

Boil water and put pierogies in water for 8-10 minutes
They will come to the surgace when cooked
Rinse, saute onion in butter

Serve with sour cream.

Prep time 45 min. Cook time 15 minutes

1 Comment

Comments are closed.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.