You can buy frozen pierogies in the grocery store anytime, but having official friends
and family pierogi night is a whole lot of fun. You can stuff them with just about anything—meat, veggies, cheese, fruit fillings, the possibilities are endless. Nobody can resist homemade pierogies sautéed in butter, and pierogi dough takes minutes to make with the aid of a food processor. The combination of spelt and all-purpose flour gives the dough a slightly nutty quality. It rolls out easily and its elasticity makes it very forgiving, which really helps when working with kids.
MAKES: twenty-four 3-inch (8 cm) pierogies
PREP TIME: 5 minutes
ASSEMBLY TIME: 20 minutes
SPECIAL EQUIPMENT NEEDED: food processor, 3-inch (8 cm) round cookie cutter
1 cup (250 mL) all-purpose flour
1 cup (250 mL) spelt flour
1/2 tsp (2 mL) salt
1/4 cup (60 mL) cold butter, cubed
1 egg, lightly beaten
1/2 cup (125 mL) plain yogurt
1. In a food processor, pulse together the flours with the salt.
2. Add in butter and pulse a few times until cut into peasized pieces.
3. Add remaining ingredients and continue to pulse until the dough comes together in a ball, about 2 minutes.
4. Transfer dough onto a floured surface and knead into a smooth ball. If the dough feels sticky to the touch, knead in a little more flour. Divide into 2 flattened rounds. Wrap with plastic wrap and place in the refrigerator for 30 minutes to rest. The dough can stay in the fridge like this for up to 2 days.
5. Working one round at a time (keeping the other round in the fridge) roll out the dough ⅛ inch (3 mm) thick on a lightly floured surface. Punch out circles with a cookie cutter or the rim of a glass and proceed to fill with a rounded teaspoon of filling.
With fingers, wrap dough around the filling and seal edges. The dough should self-seal when pinched but use a dab of water if necessary. Crimp edges with a fork if you
like. Scraps are easy to reroll, just knead them up and pop the dough back in the fridge to chill for 10 minutes before rerolling. Dough is easier to roll when chilled.
6. Cook pierogies in boiling salted water until they float to the top; strain then sauté in a hot sauté pan with melted butter. You can also bake at 400F (200C)
on a lined baking sheet for 5 minutes per side.
SAVED MY LIFE: SPELT FLOUR
I started using spelt flour years ago when I was looking
for a tastier replacement for whole wheat. I fell in love
with its nutty flavour and was surprised at how easy it is
to substitute into recipes. Try replacing 50 percent of your
all-purpose flour in a recipe with spelt. It is milder, sweeter
and more nutritious than whole wheat. It is not gluten-free
though, which is why it is so easy to incorporate into recipes
without compromising texture. You can find it now
in almost any bulk food, health or organic section of a
• The dough can be kept in the fridge for up to 2 days.
• Resist overfilling pierogies or they may explode when cooked.
• Freeze pierogies in a single layer on a baking sheet for 1 hour, then transfer into freezer-safe bags to maximize storage space. Cook the same as you would the ones you
buy in the frozen food aisle. Boil from frozen until they float, then sauté in butter or oil until golden brown.
Potato, Cheese, and Chive
MAKES: enough to fill 24 pierogies
PREP TIME: 20 minutes
COOK TIME: 15 minutes
SPECIAL EQUIPMENT NEEDED: potato masher
1/2 lb (250 g) russet potatoes (about 2), peeled and cubed
2 Tbsp (30 mL) butter
1 cup (250 mL) grated old
Salt to taste
Pepper to taste
2 Tbsp (30 mL) finely
1. Place potatoes in a medium-sized saucepot, adding enough cold salted water to cover by 1 inch (2.5 cm). Bring to simmer until potatoes are tender, about 10–15 minutes, then drain.
2. In a large bowl, mash hot potatoes with the butter, cheddar cheese, salt, and pepper.
3. Fold in chives. Let mixture cool before filling pierogies. Place in the fridge to expedite the cooling process.
Apple Pie Pierogi Filling
MAKES: enough to fill 24 pierogies
PREP TIME: 10 minutes
COOK TIME: 5 minutes
4 Golden Delicious or Granny Smith apples, peeled and cut into small cubes
1 Tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) water, divided
2 tsp (10 mL) lemon zest
1-inch (2.5 cm) knob
fresh ginger, grated
(about 1 Tbsp/15 mL)
⅓ cup (80 mL) cane sugar or honey
1/4 tsp (2 mL) ground cinnamon
1/2 tsp (1 mL) fresh grated nutmeg
Pinch of salt
1 Tbsp (15 mL) cornstarch
1. Place all ingredients, except cornstarch and 1 Tbsp (15 mL) water, into a saucepot over medium heat. Simmer until apples are tender-crisp. Add a splash more water if necessary.
2. Mix cornstarch with 1 Tbsp (15 mL) water to create a slurry, then pour into the apple mixture while stirring and bring to a boil; mixture will thicken. Transfer filling to a bowl and let cool before filling pierogies. Place in the fridge to expedite the cooling process.
3. Leftover filling can be used anywhere you may want some apple-pie flavour, such as in yogurt or alongside pancakes or pork.